Gummidikaya Pulusu or Dappalam as it is locally called is made with yellow pumpkin on a tangy tamarind broth. This is similar to the kulambu variety made without dal. The pulusu is generally not very thick as sambar or pappu. This dappalam is made generally made with country vegetables like drumsticks, sweet potato, yellow pumpkin. English vegetables like carrot , beans are not usually preferred for this pulusu. The country vegetables used during Sankaranthi are perfect for this pulusu. A bowl of hot rice , a dollop of ghee with a generous serving of gummidikaya pulusu will definitely satisfy a hunger stomach and soul. Do try this pulusu and enjoy ! #mathiscookbook #pulusu #dappalam #gummidikayapulusu
Ingredients
- Tempering Ingredients
Instructions
- Peel skin off the yellow pumpkin and dice them into cubes. Add to a pan with two green chilli. Cook with water until half done.
- While its half done, add turmeric powder, red chilli powder, salt and half cup of thick tamarind pulp. cook until soft.
- make a thin slurry with a teaspoon of rice flour and water. Add it to the pulusu. Cook until pulusu is thick and raw smell from rice flour goes off.
- Make a tempering with mustard , urad, redchilli and curry leaves. Lastly turn off stove and add asafoetida powder.
- Add the tempering to the pulusu and give a final fix. Serve hot with rice and a dollop of ghee.
Notes
country vegetables like brinjal, yellow pumpkin, hyacinth beans, drumsticks are used to make this pulusu. Do not add more rice flour than mentioned. Too much of rice flour will spoil the consistency of the pulusu. Instead of tamarind pulp, you can also add a teaspoon of tamarind paste.