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A delightful Andhra-style sweet and savory pumpkin curry. Tender pumpkin pieces are cooked with a traditional tempering of spices, creating a simple, comforting side dish that pairs perfectly with rice and dal.
For 4 servings
Prepare the pumpkin by peeling it, removing the seeds and fibrous parts, and chopping it into 1-inch cubes. Finely chop the onion and slit the green chilies.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.
Lower the heat slightly and add the cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and become fragrant.
Add the broken dried red chilies, asafoetida, and fresh curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
Add the chopped onion and slit green chilies to the pan. Sauté for 3-4 minutes until the onions soften and become translucent.
Add the cubed pumpkin, turmeric powder, and salt. Mix everything thoroughly to ensure the pumpkin pieces are well-coated with the spices.
Stir in the grated jaggery and pour in 1/4 cup of water. Bring to a gentle simmer, then cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is fork-tender but still holds its shape.
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A delightful Andhra-style sweet and savory pumpkin curry. Tender pumpkin pieces are cooked with a traditional tempering of spices, creating a simple, comforting side dish that pairs perfectly with rice and dal.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 127.88 calories per serving with 2.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Once the pumpkin is cooked, remove the lid. If there is excess water, increase the heat to medium and cook for another 1-2 minutes until the water evaporates and the curry is semi-dry. Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end for a richer, coastal flavor.
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
Add 1 teaspoon of tamarind extract mixed with a little water in the last 2 minutes of cooking for a sweet and sour taste.
For a sattvic version, you can skip the onions entirely. The dish will still be delicious.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining good vision, a strong immune system, and healthy skin.
The high fiber content in pumpkin aids in digestion, helps prevent constipation, and promotes a feeling of fullness, which can assist in weight management.
Pumpkin contains antioxidants like alpha-carotene and beta-cryptoxanthin, which can neutralize free radicals and may help protect cells against damage.
One serving of Gummadikaya Kura (approximately 1 cup) contains around 115-130 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil and jaggery used.
Yes, it is a very healthy dish. Pumpkin is low in calories and rich in Vitamin A, fiber, and antioxidants. The recipe uses minimal oil and traditional spices that have their own health benefits.
Traditionally, Indian red pumpkin (erragummadikaya) is used. However, you can also use butternut squash or sugar pumpkin as they have a similar sweet flavor and firm texture.
Leftover Gummadikaya Kura can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Absolutely. If you prefer a purely savory dish, you can omit the jaggery. The natural sweetness of the pumpkin will still provide a pleasant flavor.
This curry pairs wonderfully with hot steamed rice and a simple dal like Mudda Pappu (plain tuvar dal). It also goes well with rotis or chapatis.