Gummadikaya Kura
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
8 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.
- 3
Lower the heat slightly and add the cumin seeds, urad dal, and chana dal
- a.Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and become fragrant.
- 4
Add the broken dried red chilies, asafoetida, and fresh curry leaves
- a.Sauté for another 30 seconds until the curry leaves are crisp.
- 5
Add the chopped onion and slit green chilies to the pan
- a.Sauté for 3-4 minutes until the onions soften and become translucent.
- 6
Add the cubed pumpkin, turmeric powder, and salt
- a.Mix everything thoroughly to ensure the pumpkin pieces are well-coated with the spices.
- 7
Stir in the grated jaggery and pour in 1/4 cup of water
- a.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.
- 8
Once the pumpkin is cooked, remove the lid
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the pumpkin; it should be tender enough to be cut with a spoon but not mushy.
- 2The sweetness of pumpkins can vary. Adjust the amount of jaggery accordingly.
- 3For the best flavor and crunch, ensure the chana dal and urad dal turn golden brown during tempering without burning.
- 4This curry tastes even better the next day as the flavors have more time to meld together.
- 5If red pumpkin is unavailable, butternut squash is a good substitute.
Adapt it for your goals.
With Coconut
Add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end for a richer, coastal flavor.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
Tangy TwistTangy Twist
Add 1 teaspoon of tamarind extract mixed with a little water in the last 2 minutes of cooking for a sweet and sour taste.
No Onion VersionNo Onion Version
For a sattvic version, you can skip the onions entirely. The dish will still be delicious.
Why this is on our healthy list.
Rich in Vitamin A
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.
High in Dietary Fiber
The high fiber content in pumpkin aids in digestion, helps prevent constipation, and promotes a feeling of fullness, which can assist in weight management.
Packed with Antioxidants
Pumpkin contains antioxidants like alpha-carotene and beta-cryptoxanthin, which can neutralize free radicals and may help protect cells against damage.
Frequently asked questions
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.