White Pumpkin in Tamarind Gravy (Gummadikaya Pulusu Kura)

White Pumpkin aka Ash Gourd in India is a very versatile vegetable (wow.. alliteration right there). You can make both sweet and savory dishes with it. My mom makes halwa with it, but I’ve never tried it myself. I usually make aviyal or this curry with it. But this time wanted to try something slightly tangy and sweet with it. Curry tastes even better the next day.
White Pumpkin in Tamarind Gravy (Gummadikaya Pulusu Kura)
White Pumpkin aka Ash Gourd in India is a very versatile vegetable (wow.. alliteration right there). You can make both sweet and savory dishes with it. My mom makes halwa with it, but I’ve never tried it myself. I usually make aviyal or this curry with it. But this time wanted to try something sligh...

White Pumpkin in Tamarind Gravy (Gummadikaya Pulusu Kura)

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Small piece of Ash Gourd/ White Pumpkin/ Gummadikaya (about 3-4 cups when chopped)
1
Onion – medium, chopped
1
Green chilies – slit
2
Tomato Paste
2tbsps
Sambar powder – (I use MTR brand)
1tsp
Tamarind paste - (Thanks Anise for pointing this out)
2tbsps
Turmeric
¼ tsp
Jaggery/ Brown sugar
2tsps
Roasted peanuts – , coarsely ground
2tbsps
Sesame seeds – , dry roasted and ground to powder
2tsps
Salt
to taste
For tempering:
Urad dal (Minapappu)
1tsp
Chana dal (Senagapappu)
1tsp
Cumin seeds
1tsp
Mustard seeds
1tsp
Dry Red chilies
1-2
Curry leaves
6-8

Steps

  1. Microwave the chopped pumpkin with ½ cup of water & pinch of turmeric until ¾th cooked but not completely cooked, about 5-6 minutes.
  2. In a sauté pan, heat 2tbsp oil; add the tempering ingredients and once the seeds start to splutter, add onions and green chilies.
  3. Sauté until onions turn translucent.
  4. Add tomato paste, sambar powder, turmeric and ½ cup of water. Cook on medium-low flame until almost all the water evaporates.
  5. Add the cooked pumpkin along with the water; cover and cook until the veggie is completely cooked through.
  6. Add tamarind paste and jaggery and more water if the curry looks too dry. Cook for another 5 minutes.
  7. Stir in ground peanut & sesame seeds, mix well and simmer for 5 more minutes for all the flavors to meld.
  8. Serve with steamed rice and plain dal or with rotis.
White Pumpkin in Tamarind Gravy (Gummadikaya Pulusu Kura)
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