This version of Gummadikaya Koora or Andhra Style Red Pumpkin Curry is a great favourite in our home. In fact, we love anything to do with pumpkins: soups, salads, pies, curries…. This curry is very close to my heart because it was a particular favourite of my late mother and this is her recipe.
Making Gummadikaya Koora always reminds me of our mother-daughter moments; there were so many of them, yet so few. We used to go searching for a Gummidikaya (Lal Bhopla in Marathi or Kaddu in Hindi) that was Orange as it could be yet firm. We needed quite a bit of it as everyone at home is fond of this curry. We normally have fried Majjiga Mirapakayalu or Magai Pachadi (both Magai Perugu Pachadi and Teepi Magai Bellam Pachadi) as accompaniments).
How to Make Gummadikaya Koora – Andhra Style Red Pumpkin Curry
- Red Pumpkin/Bhopla/Gummidikaya – 1/4 Kg
- Moong Dal/Pesara Pappu – 1/2 Cup
- Sesame Seeds/Til – 2 tbsp
- Grated Coconut – 3 tbsp
- Rice Flour – 1 tsp
- Red Chillies – 4 or 5
- Mustard Seeds – 1/2 tsp
- Udad Dal – 1 tsp
- Chana Dal – 1 tsp
- Turmeric – 1/4 tsp
- Gingelly Oil – 2 tbsp
- Salt to Taste
- Curry Leaves – A few
- Preparing the Moong Dal:
- Soak Moong dal in about a cup of water for an hour.
- Drain the water and set the soaked Moong Dal aside.
- Preparing the Pumpkin:
- Peel and cube the pumpkin into 1″ cubes.
- Boil about a litre of water with 1/2 tsp salt.
- Add the pumpkin cubes.
- Parboil the pumpkin cubes till they are just cooked.
- Set aside.
- Grind together sesame seeds, coconut, 2 red chillies, and rice flour into a thick smooth paste with a little water.
- In a heavy bottomed vessel, heat 2 tbsp of gingelly oil on medium heat.
- Add mustard seeds and wait till they sputter.
- Add Udad and Chana dal.
- Fry till the dal is light brown.
- Add the remaining red chillies after splitting them.
- Add the curry leaves.
- Fry for 5-10 secs.
- Add the Moong dal and fry till it starts to turn transparent, about 5 mins.
- Add the ground sesame-coconut paste and fry for about 2-3 mins.
- Add the pumpkin cubes.
- Add about 1/3 cup water.
- Cover and let it cook for about 10 mins or till the pumpkin and moong dal are tender/soft. Stir every 2-3 mins.
- Add salt and turmeric.
- Mix well.
- Serve Gummadikaya Koora hot with rice and ghee, or rotis.
- The pumpkin should be nice and orange. Using raw pumpkin ruins this curry.
- In step 15, when I say pumpkin and moong dal are tender/soft, I mean that a spoon would cut through either of them smoothly.
- Be careful with the pumpkin as it can turn to mush in a second.
- Do not be intimidated by the number of steps, it is really an easy to make. 🙂