Pumpkin Curry aka Gummadikaya koora

Pumpkin Curry – Gummadikaya Koora

Pumpkin curry recipe. Step by step preparation of Gummadikaya Koora. Pumpkin or gummadikaya as it is called in Telugu is cooked in several ways. This is one of those several recipes of gummadikaya which has a tinge of sweetness to it.

Gummadikaya Koora is a well-known dish in South Indian cuisine. Cook it in gravy or in halwa or in tamarind juice, this bulky vegetable tastes delicious.

Gummadikaya Koora Recipe – Pumpkin Curry

Gummadikaya koora (aka Indian pumpkin curry) tastes yummy with steaming hot white rice and rasam as an accompaniment. Try this gummadikaaya koora with phulka.

step by step gummadikaya kura recipe or pumpkin curry preparation:

Pumpkin Curry – Gummadikaya Koora Recipe:

Recipe Type: Side dish
Cuisine: South Indian
Author: Cherie
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 3-4

Ingredients:

  • Finely chopped Pumpkin – 1 cup
  • Oil – 1 tbsp
  • Cumin – 1 tsp
  • Mustard seeds – 1 tsp
  • Salt as per taste
  • Coriander powder – 1 tsp
  • Ginger -1 inch piece
  • Green chillies – 5
  • Finely chopped coriander – 1 tbsp

Instructions:

  • Wash the pumpkin and peel the skin. Use the knife to remove the skin as pumpkin skin is hard to peel with a peeler.
  • Finely chop the pumpkin and keep aside.
  • Take a thick bottomed pan. Heat oil in it.
  • Once the oil is hot, add the cumin and mustard seeds and let them splutter.
  • Add turmeric to the oil.
  • Now add the pumpkin pieces and stir well.
  • In the meanwhile make a coarse paste of the green chillies and ginger by adding the required amount of salt to it. Keep aside.
  • Cook till the pumpkin becomes soft. Do not cover with a lid as pumpkin oozes a lot of water. We are not making a gravy curry. So make sure not to cover with a lid.
  • We do not add salt also while the pumpkin is cooked as it helps to release the water from the pumpkin.
  • Once the pumpkin is cooked, add the green chillies and the ginger paste and mix well with a spatula.
  • Add the coriander powder and stir well.
  • Cover with a lid and cook for 2 mins.
  • Garnish with finely chopped coriander and turn off the flame.

Notes

* If you do not like the taste of ginger and green chilli paste, substitute it with red chilli powder and a teaspoon of dry mango powder. It tastes equally delicious.

** Try substituting ginger with few pods of garlic when you cook it next time.

*** The base curry is the same but adding your unique flavour to the curry will definitely help you find which taste suits you the best.

Pumpkin Curry Recipe
Pumpkin Curry aka Gummadikaya koora

Pumpkin Curry - Gummadikaya Koora Andhra Style

Cherie
Discover easy to make Andhra Gummadikaya Koora (Pumpkin curry) recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine andhra, Indian
Servings 3
Calories 140 kcal

Ingredients
  

  • 1 cup Pumpkin Finely chopped
  • 1 tbsp Oil 
  • 1 tsp Cumin 
  • 1 tsp Mustard seeds
  • Salt as per taste
  • 1 tsp Coriander powder
  • 1 inch Ginger 
  • 5 Green chillies
  • 1 tbsp Coriander Finely chopped

Instructions
 

  • Wash the pumpkin and peel the skin. Use the knife to remove the skin as pumpkin skin is hard to peel with a peeler.
  • Finely chop the pumpkin and keep aside.
  • Take a thick bottomed pan. Heat oil in it.
  • Once the oil is hot, add the cumin and mustard seeds and let them splutter.
  • Add turmeric to the oil.
  • Now add the pumpkin pieces and stir well.
  • In the meanwhile make a coarse paste of the green chillies and ginger by adding required amount of salt to it. Keep aside.
  • Cook till the pumpkin becomes soft. Do not cover with a lid as pumpkin oozes lot of water. We are not making a gravy curry. So make sure not to cover with a lid.
  • We do not add salt also while the pumpkin is cooked as it helps to release the water from the pumpkin.
  • Once the pumpkin is cooked, add the green chillies and the ginger paste and mix well with a spatula.
  • Add the coriander powder and stir well.
  • Cover with a lid and cook for 2 mins.
  • Garnish with finely chopped coriander and turn off the flame.

Notes

* If you do not like the taste of ginger and green chilli paste, substitute it with red chilli powder and a teaspoon of dry mango powder. It tastes equally delicious.
 
** Try substituting ginger with few pods of garlic when you cook it next time.
 
*** The base curry is the same but adding your unique flavour to the curry will definitely help you find which taste suits you the best.
Keyword pumpkin recipes, sweet pumpkin curry, veg recipes

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3 thoughts on “Pumpkin Curry – Gummadikaya Koora”

  1. 5 stars
    I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.

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