Gummadikaya Kura | Andhra Style Red Pumpkin Curry

This version of Gummadikaya Kura that is a family favourite. Flavoured with a coconut and sesame paste, and cooked with moong dal, Andhra Style Red Pumpkin Curry is from my mother’s side of the family. we eat it mixed with rice with fried Majjiga Mirapakayalu (Dahi Mirchi) on the side.

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Andhra Red Pumpkin Curry

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 Kura 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).

Choose pumpkin that is orange yet firm.

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Andhra Gummadikaya Kura

How to Make Gummadikaya Kura | Andhra Style Red Pumpkin Curry

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Gummadikaya Kura | Andhra Style Red Pumpkin Curry

Aruna

This is the recipe for Gummadikaya Kura, the Andhra Style Red Pumpkin Curry. Flavoured with ground coconut, sesame, and red chilly paste, this curry is savoured with rice topped with ghee. 

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 30 minutes mins

Total Time 35 minutes mins

Course Accompaniment, Accompaniments, Side Dish

Cuisine Andhra, Indian

Servings 4 People

Ingredients

  

1x2x3x

• 1/4 Kg Gummadikaya, Red Pumpkin, Kaddu
• 1/3 Cup Pesara Pappu, Green Gram, Moong Dal

For the Masala

• 2 tbsp Nuvvulu, Sesame Seeds, Til
• 3 tbsp Kobbari, Grated Coconut, Nariyal
• 2 Endu Mirapakayalu, Red Chillies, Lal Mirchi
• 1/4 tsp Pasupu, Turmeric, Haldi
• Salt to Taste

For the Tempering

• 1 tbsp Nuvvula Nune, Oil, Til ka Tel (Any cooking oil will do)
• 2 Endu Mirapakayalu, Red Chillies, Lal Mirchi
• 1 tsp Minapa Pappu, Black Gram, Udad Dal
• 1 tsp Senaga Pappu, Bengal Gram, Chana Dal
• 1 tsp Avalu, Mustard Seeds, Rai
• 8-10 Karivepakulu, Curry Leaves, Kadi Patta

Instructions

 

Prepping the Moong Dal

• Soak Moong Dal in about a cup of water for 30 minutes.
• Drain the water and set the soaked Moong Dal aside.

Prepping 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.
• Drain the water and set aside.

Making the Masala

• Grind together sesame seeds, coconut, 2 red chillies, turmeric, and 1/2 tsp salt into a thick paste with a little water.

Making the Gummadikaya Kura | Andhra Style Red Pumpkin Curry

• 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 dals, and fry till they are light brown.
• Add the remaining red chillies after splitting them and curry leaves. Fry for 5-10 secs.
• Add the Moong Dal and fry for 2 minutes.
• Add the ground sesame-coconut paste and fry for about 2 minutes.
• Add about 1/3 cup water and cook till the Moong Dal is just cooked. The moong dal should remain whole but break when pressed with a spoon.
• Add the pumpkin cubes and mix with a gentle hand. Add salt, if needed.
• Serve Gummadikaya Kura hot with rice and ghee, or rotis.
  

Keyword Andhra Pumpkin Curry, Gummadikaya Kura, Kaddu ki Sabzi, Pumpkin Curry

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

Recipe for Gummadikaya Kura | Andhra Style Red Pumpkin Curry

1. Soaking the Moong Dal
   1. Wash the Moong Dal well, and soak it in a cup of water for 30 minutes. The moong dal will swell up and soften a bit.
   2. Drain the water and set aside the soaked dal.
2. Getting the Pumpkin Ready
   1. Peel and cube the pumpkin into 1″ cubes.
   2. Boil 1 litre of water with 1/2 tsp salt.
   3. Add the pumpkin cubes and cook for 5 minutes till they soften a bit. You should be able to cut the pumpkin pieces with a spoon. The Pumpkin pieces should be firm and not turn to mush.
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   4. Drain the hot water and set aside the pumpkin pieces. Do not leave the pieces in hot water as they will cook further.
3. Making the Coconut-Sesame Paste
   1. Add sesame seeds, coconut, 2 red chillies, salt, and turmeric to a chutney grinder with a little water.
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   2. Grind to a coarse paste.
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4. Making the Andhra Pumpkin Curry
   1. In kadhai, over medium flame, heat the gingelly oil.
   2. Add mustard seeds and wait till they crackle.
   3. Next, add the dals and wait till turn golden brown.
   4. Add the split red chillies and curry leaves.
   5. Fry for 5 seconds.
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   6. Add the moong dal and stir-fry for a couple of minutes.
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   7. Add the ground sesame-coconut paste and fry for a couple of minutes.
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   8. Add about 1/3 cup water.
   9. Cover and let it cook for about 5 mins or till the moong dal  is a bit soft.
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   10. Add the pumpkin cubes.
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   11. Mix with a gentle hand. Add salt, if needed and mix well.
5. Serve Gummadikaya Kura hot with rice topped with ghee, and with Teepi Magai Pachadi | Magai Bellam Pachadi and Magai Perugu Pachadi on the side.

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Gummadikaya Kura | Andhra Style Red Pumpkin Curry