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A delightful Andhra-style sweet and sour pumpkin stew. Tender pumpkin pieces are simmered in a tangy tamarind and sweet jaggery gravy, creating a perfect balance of flavors that pairs wonderfully with hot rice.
For 4 servings
Prepare Tamarind and Thickener
Prepare the Tempering (Popu)
Cook the Pumpkin
A delightful Andhra-style sweet and sour pumpkin stew. Tender pumpkin pieces are simmered in a tangy tamarind and sweet jaggery gravy, creating a perfect balance of flavors that pairs wonderfully with hot rice.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 218.52 calories per serving with 3.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Pulusu
Thicken and Garnish
Add other vegetables like drumsticks, brinjal (eggplant), or bottle gourd along with the pumpkin for a mixed vegetable pulusu.
For a different flavor profile, add 1 teaspoon of sambar powder along with the red chili powder in step 4.
For a milder, creamier gravy, you can add 1/4 cup of thin coconut milk at the end. Note that this is not traditional for the Andhra style.
For a sattvic or no-onion version, simply skip the onions. The flavor will be slightly different but still delicious.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for good vision, a healthy immune system, and cell growth.
The combination of tamarind, which has mild laxative properties, and spices like cumin and hing, helps stimulate digestive enzymes, promoting better gut health and preventing indigestion.
Both pumpkin and the lentils (dals) used in the tempering are good sources of dietary fiber. Fiber helps in maintaining bowel regularity, controlling blood sugar levels, and promoting a feeling of fullness.
This dish contains several ingredients rich in antioxidants, such as pumpkin, turmeric, and tamarind. Antioxidants help protect your body's cells from damage caused by free radicals.
A single serving of Gummadikaya Pulusu contains approximately 160-180 calories, making it a light and healthy main dish. The exact count can vary based on the amount of oil and jaggery used.
Yes, it is a very healthy dish. Pumpkin is rich in Vitamin A and fiber. The use of tamarind and traditional spices aids digestion. It is a low-fat, plant-based curry that is both nutritious and flavorful.
The jaggery provides the signature sweet balance to the sour tamarind. You can reduce the amount, but omitting it entirely will change the dish into a simple pumpkin curry rather than a 'pulusu'. You could substitute with a small amount of brown sugar if jaggery is unavailable.
If you don't have rice flour, you can use 1/2 tablespoon of besan (gram flour) roasted lightly in a dry pan before being made into a slurry. Alternatively, you can simmer the gravy for a bit longer to reduce it naturally.
Leftover Gummadikaya Pulusu can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often taste even better the next day. Reheat gently on the stovetop before serving.
This recipe goes great with these complete meals
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