This is andhra special recipe and placed important role in festival time on dining table.In andhra many people prepare pumpkin pulusu adding 9 to 11 vegetables on festival days like Sankranthi,Atla taddi,ugadhi.This pulusu has sweet and spicy taste.Mixing pumpkin pulusu with mudda pappu(plain dal) when you eat with rice the taste will be increases and you can take more rice than regular diet with out your intension.
Ingredients
| pumpkin | 1/2 kg |
| tomato | 2 |
| onion | 1 |
| green chillies | 5 |
| drumstick pieces | 10 |
| bringal | 4 |
| oil | 2 spoons |
| mustard seeds | 1/4 spoon |
| cumin seeds | 1/4 spoon |
| chana dal | 1/4 spoon |
| fenugreek seeds | pinch |
| asafoetida | pinch |
| curry leaves | few |
| turmeric | 1/4 spoon |
| salt | to taste |
| red chilli powder | 1 spoon |
| jaggery | small piece |
| tamarind | 4 flakes |
| coriander leaves | few |
Preparation
Wash pumpkin with water.After cleaning the pumpkin cut into cube size pieces(your require size).Do not need to peel the upper layer of pumpkin.
Wash the remaining vegetables and put them in salt adding water for 20 minutes.
Wash curry leaves and coriander leaves.Cut coriander leaves into small pieces and keep them aside.
Cut onions into small pieces.
Split green chillies into 2 pieces.
Cut tomatoes into 5 to 6 pieces.
Cut brinjal and put in salt water till use in cooking.
Soak tamarind flakes in 3 cups of water for 15 to 20 mintues.Then extract the juice from it .Keep this tamarind juice aside.
Method
1.Take a thickened bottom vessel and put on the flame.
2.Add oil when vessel is heated.
3.When oil is heated add mustard seeds.When they started to crackle add cumin seeds and dry chillies and fry for 20 seconds.
4.Then add chana dal and fry till it become golden colour.
5.Add asafoetida and curry leaves and fry for 30 seconds.
6.Add finely chopped onions and green chillie pieces.Fry for 2 minutes in medium or low flame.
7.Then add all vegetable pieces except brinjal pieces.
8.Add turmeric,salt,jaggery and red chilli pieces and mix all well.Put the lid and cook till vegetables become tender.
9.Add brinjal pieces and mix all well.cook for 2 to 4 minutes.
10.Add tamarind juice and stir well and cook for 5 to 8 minutes.
11.Taste the curry if salt and jaggery is enough or not.
12.If you want more, add them.Consistency of pulusu shoud be like soupy.
13.Finally add coriander leaves and put off the flame.
14.Andhra special pumpkin pulusu is ready to taste it .enjoy this along with rice or chapathi...With rice mix this with Mudda pappu(cooked and mashed toor dal).
Keep in the mind
If you do not like sweet taste.avoid to add jaggery.
Wash the pumpkin very well before cutting it.Because we using pumpkin with out peeling the upper layer .So we should clean upper layer of the pumpkin very well.
You can add your wishing vegetables like capsicum,beans,lady finger,carrot,bottle gourd,cucumber also.
