Tag Archives: Pumpkin

Pumpkin Curry

26 Aug

Erra Gummadikaya Kobbari Koora.

Pumpkin is boiled in water till little soft. Oil is tempered with spices and cooked pumpkin is added along with sour tamarind extract, sweet jaggery and red chili powder. Coarsely ground mustard seeds and scraped coconut gives this dish its distinct flavor.
Makes: around 4 Servings of Pumpkin Curry


Red Pumpkin 1/4 th of Small One
Scraped Coconut 2 tbsps
Jaggery 2 (2 inch blocks)
Tamarind 2 – 3 inch sized ball
Mustard Seeds 1/4 tsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste


Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 5
Coconut Oil or Peanut Oil 1 tsp

Method of preparation:

Wash, peel and chop pumpkin into large chunks.
Soak tamarind in quarter cup or more of warm water for sometime and extract all the thick juice.
Make sure coconut is scraped or grind it into paste.
Pulse mustard seeds into coarse powder.

Bring to boil a cup of water, add the chopped pumpkin, turmeric powder and salt.
Boil till pumpkin turns little soft and later strain the pumpkin chunks.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds start spluttering, add red pumkin chunks, tamarind extract and jaggery.
Let the jaggery dissolve completely during which pumpkin pieces start to fall apart.
Then stir in scraped coconut, mustard seeds powder, red chile powder and salt.
Stir well, taste and adjust any seasonings if required.
Serve pumpkin curry with plain steamed rice and dollop of ghee.
Notes: Little older coconut tastes good with this dish.

Suggestions: If the pumpkin curry is too sour, add more jaggery. If the pumpkin curry is too sweet, add more tamarind extract.
Variations: You can also grind green chiles with coconut for extra spice.
Other Names: Gummadikaya Pachadi, Mathan Puli Pachadi.

Pumpkin Seeds Powder

22 Nov

Gummudu Ginjala Podi


Pumpkin Seeds 1 cup
Whole Red Chiles 5 – 10
Cumin Seeds 1 tbsp
Salt to taste
Oil 1 tsp

Method of preparation:

Heat oil in a pan, add all the ingredients except salt.
Fry briefly for 2 – 4 minutes and remove from heat.
Once cooled, grind all the roasted ingredients with salt into fine powder.
Serve with steamed rice and ghee or with idly or as a dosa topping.

Notes: Core the seeds out of pumpkin and peel the hard layer to get fresh seeds.

Pumpkin Fritters

26 Apr

Gummadikaya vadiyalu


Pumpkin 1/4 of small one
Urad Dal 1 cup
Green Chiles 3
Cumin Seeds 1 tsp
Salt to taste

Method of preparation:

Soak urad dal in water for 2 – 3 hrs
Grind urad dal with little water into smooth paste.
Remove stems, wash and grind green chiles coarsely.

Chop pumpkin into small pieces (about 2 cups) and apply salt.
Tie pumpkin pieces in a muslin cloth and place a heavy object on top to remove water.
After an hour or two, squeeze excess water out of the pumpkin pieces.
In a mixing bowl, mix together urad dal paste, squeezed pumpkin pieces, ground green chiles, cumin seeds and salt (if needed).

Heat oil in a deep frying pan on medium high.
Then add a tbsp of prepared mixture into hot oil.
Repeat until the frying pan is full.
Fry the pumpkin batter on both sides until golden brown.
Remove onto absorbent paper.
Serve immediately with steaming rice and ghee.

Notes: Pumpkin can be used without removing water, but the fritters take more oil and flatten in minutes.

Pumpkin Stir Fry

17 Apr

Gummadikaya Vepudu


Indian Pumpkin 1/4
Green Chiles 3
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Oil 2 tbsps

Method of preparation:

Wash and chop pumpkin into small cubes.
Remove stems, wash and slit green chiles.
Heat oil in a pan, add urad dal, mustard seeds, cumin seeds and asafoetida.
When dal starts to change color, add green chiles, pumpkin cubes and salt.
Stir fry until pumpkin becomes soft but its shape intact.
Serve hot with steamed rice.

Notes: Peel the skin if you wish and chop into small pieces.

Pumpkin Stew

17 Jul

Gummadikaya Pulusu Kura


Pumpkin 10×5 inch piece
Red Onion 1 large
Green chillies 4
Tamarind 3 inch sized ball
Grated Jaggery 1 cup


Chana dal 1 tsp
Fenugreek seeds 1/2 tsp
Urad dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Hing/ Asafoetida 1/2 tsp
Curry leaves 4
Ghee 1 tbsp

Method of preparation:

Wash, remove seeds and dice the pumpkin.
Chop the onion roughly.
Remove stems, wash and slice green chillies into halves.

Soak tamarind in 2 cups of water and microwave it for few seconds.
Remove and extract the tamarind pulp.

Heat oil in deep vessel, add all talimpu ingredients in order.
When fenugreek seeds turn dark brown, add chopped green chillies.
Add chopped onions and saute them until translucent.

Now add cubed pumpkin, tamarind extract, jaggery, and salt.
Add few cups of water to soak the pieces a little more than half.
Bring to light boil and then reduce to simmer.

Cook covered by stirring occasionally until the pumkin pieces are tender enough to consume.
Add more water or seasonings if needed but finally reduce the stew to thick consistency.
Serve with rice and ghee.

Notes: There is a variation of this stew with water like consistency which is eaten with dal and rice.