Gummadikaya Pulusu
This Andhra-style pumpkin pulusu is gently sweet, tangy, and lightly spiced, with tender chunks of pumpkin simmered in tamarind gravy. It is comforting, simple to make, and especially good with hot rice.
For 4 servings
- prep · ~15 min
Soak the tamarind and prep the pumpkin.
1.Soak the tamarind in warm water for 15 minutes.2.Peel the pumpkin and cut it into medium cubes.3.Slice the onion and slit the green chilies.TIPKeep the pumpkin pieces slightly large so they hold their shape while simmering. - temper · ~2 min
Make the tempering.
1.Heat oil in a pot over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, fenugreek seeds, dried red chili, and curry leaves.4.Cook for a few seconds until fragrant. - saute · ~4 min
Cook the onion and green chili.
Add the onion and green chili to the pot and cook for 3 to 4 minutes until the onion turns soft and lightly translucent.
- boil · ~3 min
Add the pumpkin and start the pulusu.
1.Add the pumpkin cubes to the pot and mix well.2.Add turmeric powder, red chili powder, and salt.3.Squeeze the soaked tamarind well and strain the extract into the pot.4.Add water and stir to combine. - simmer · ~15 min
Simmer until the pumpkin is tender.
Bring the pulusu to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring once or twice, until the pumpkin is soft but not mushy.
TIPUse medium heat so the tamarind cooks down gently and the pumpkin does not break apart. - mix · ~2 min
Add jaggery and the rice flour slurry.
Stir in the jaggery. Add the rice flour slurry and mix well so the gravy thickens slightly without lumps.
- simmer · ~4 min
Cook for a few more minutes.
Simmer for 3 to 4 minutes until the raw taste of rice flour disappears and the pulusu turns glossy and lightly thickened.
- garnish
Garnish with cilantro.
- serve
Serve hot with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the pumpkin into even medium cubes so some pieces don't turn mushy before others soften.
- 2Let the mustard fully splutter before adding cumin and fenugreek, or the tempering will taste flat.
- 3Use only a pinch of fenugreek seeds; too much can make the pulusu noticeably bitter.
- 4Simmer uncovered so the tamarind gravy reduces slightly and the sweet-sour balance concentrates.
- 5Add the rice flour slurry only after stirring it again, since it settles quickly in the bowl.
- 6Stop cooking when the pumpkin is tender at the edges but still holds clean corners in the gravy.
- 7This pulusu often tastes even better after 30 minutes of resting, once the jaggery and tamarind meld.
Adapt it for your goals.
No-onion
Skip the onion for a simpler, more traditional fasting-style version that lets the pumpkin and tamarind stand out more clearly.
spicierSpicier
Add extra green chilies or a little more red chili powder if you want a sharper Andhra-style heat against the sweet pumpkin.
garlicGarlic
Add a few lightly crushed garlic cloves to the tempering for a deeper, more savory pulusu that pairs especially well with plain rice.
thinner pulusuThinner-pulusu
Reduce or skip the rice flour slurry if you prefer a looser, more broth-like gravy to mix generously with rice.
Why this is on our healthy list.
Vegetable-Rich Comfort Dish
Pumpkin brings fiber and naturally occurring carotenoid pigments, making this a wholesome vegetable-based curry.
Lightly Oiled Preparation
The dish uses a small amount of oil, relying more on simmering and tamarind for body and flavor than heavy frying.
Digestive Spice Support
Cumin, curry leaves, ginger-free tempering spices, and tamarind are traditionally used in everyday meals for a light, balanced finish.
Frequently asked questions
Yes. Any cooking pumpkin that turns tender without disintegrating works well, but avoid very watery varieties that can thin the gravy.
