Published: by Absolutely Recipes, in the recipes category.

Pumpkin Pulusu Recipe.

Ingredients:

2 To 21/2 cups pumpkin (diced to 1 1/2 inch)
1 green chili slit
1/2 to 3/4 cup onions chopped (about 1 medium)
1 sprig curry leaves
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch fenugreek seeds
1 to 2 tbsps tamarind (adjust as needed)
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder (optional)
1 to 2 tbsp jaggery
1/2 tsp salt (adjust to taste)
2 tbsps coriander leaves with stalks chopped finely
2 tbsp oil

Recipe Instructions:

Rinse and soak tamarind in warm water.
Squeeze and filter the thick juice.
Heat oil in a deep pot.
Add cumin, mustard and methi.
When they begin to splutter, add curry leaves and green chili.
Saut?? For a min.
Add onions and sprinkle salt.
Fry till they turn slightly pink, needs no browning of onions.
Next add the pumpkin pieces, fry on high flame for 2 to 3 mins.
Add red chili powder, turmeric and fry for a min.
Next add jaggery and pour the tamarind juice.
Mix, cover and cook on a low flame for 3 to 4 mins.
This helps the pumpkin pieces to absorb the flavors.
Add enough water to cover the pumpkin pieces , add coriander powder.
Cover and cook till pumpkin is fully done.
Cooking on a very low flame makes the pulusu tasty.
Off the heat and add coriander.
Keep gummadikaya pulusu covered until served so it absorbs the flavors.
Serve with hot rice and ghee.

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