Yellow Pumpkin and Coconut Curry / Gummadi Kobbari Koora

 

Yellow Pumpkin is normally cooked on festival days and weddings. Any recipe made with Yellow Pumpkin is considered traditional.  Cutting , removing seeds is a bit hard work.  Cut Yellow Pumpkin is available herein SA,  so I make curries, stew (Gummadikaya Pulusu) with this more often. It is sweet,  sour and healthy too.

Ingredients

4 cups of Yellow Pumpkin (1/2 inch cubes)

1 cup Grated Coconut

2-3 Red Chillies

1 tablespoon Salt

1 cup Water

Tempering

1 teaspoon Bangal Gram / Channa Dal

1 teaspoon Black Gram / Urad Dal

1/2 teaspoon Mustard / Sarson

1/2 teaspoon  Cumin Seeds / Jeera 

2 Green Chillies

2 tablespoons Oil

1. Blend Grated Coconut and Red chillies to a Coarse powder.

2. Cut Pumpkin to 1/2 inch cubes and slit green chillies.

3. Heat a pan with 2 tablespoons of Oil and add Dals in the Tempering list. When they turn brown add Mustard, Cumin seeds and Green Chilles and saute for 2 mins.

4. Now add Pumpkin and mix well. Let it cook for 5 mins mixing every minute . Add Coconut , Salt and mix well.

5. Add water to immerse pumpkin ( almost  1 cup ) and cook for 8-10 mins (or till water evaporates).

6. Traditional South Indian Curry. Serve with Rice.