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Gummadikaya Majjiga Pulusu (White Pumpkin Yogurt Stew)
Gummadikaya Majjiga Pulusu (White Pumpkin Yogurt Stew) is a traditional Indian recipe (from Andhra Pradesh) for a classic curry of white pumpkin in a spiced curd or set yoghurt base. The full recipe is presented here and I hope you enjoy this classic Indian version of: White Pumpkin Yogurt Stew (Gummadikaya Majjiga Pulusu).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes
A vegetarian favourite in Andhra Pradesh, this curry uses white pumpkin, also known as winter melon or ash gourd. It’s gently spiced with chillies and mustard, and the sauce is given body with tomatoes and buttermilk.
Ingredients:
300g white pumpkin cut into 2cm cubes
250ml curds (or Greek-style yoghurt)
4 tbsp freshly-grated coconut
2 tsp chana dal (split Bengal chickpeas)
2 red chillies
2 green chillies
2 tsp coriander seeds
1 tsp turmeric powder
1/2 tsp cumin seeds
1 tsp mustard seeds
pinch of asafoetida
1 tbsp chana dal
1 tbsp curry leaves
1 tsp oil
salt to taste
Method:
Soak chana dal, red chillies, green chillies and coriander seeds in water for 3-4 hours.
At the end of this time, drain, place in a blender and add the coconut. Process to a smooth paste, scrape into a bowl and set aside.
In a pot, add pumpkin with some salt then pour over endough water to cover the pumpkin pieces, bring to a boil and cook until the pumpkin is soft (a fork or knife should cut through easily, about 20 minutes). Once done drain in a colander and set it aside to cool.
In a bowl, combine the curd, the puréd mixture and turmeric, beating with a fork to combine.
Place a pan over medium heat. Once hot add the oil and use to fry the remaining chana dal until the colour a light brown.
Now add in the cumin seeds, mustard seeds, curry leaves and asafoetida. Once the seeds begin to crackle (about 2 minutes), add cooked pumpkin pieces and mix well to combine.
Fry for 2-3 minutes and then add curd mixture, 250ml water, season to taste with salt and bring to a boil. Once the mixture boils, take off the heat and set it aside.
Garnish with coriander leaves and serve warm (not too hot) with rice.
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