Traditional Vegetarian Recipes, Kid-friendly Recipes & Instant Pot Recipes from Indian and International Cuisines

Gummadikaya Pulusu/Pumkin Stew Instant Pot Method

Gummadikaya Pulusu/Pumkin Stew Instant Pot Method

Gummadikaya Pulusu is a sweet and sour gravy made with pumpkin. It is a comforting dish to make in this fall season. It is perfect for chilly  fall days. On our recent visit to a farm, we got fresh fall harvest pumpkins. I couldn’t resist making this spicy, tangy, sweet and finger licking Pumpkin Pulusu/Stew.

I learnt this recipe from my  friend’s mom who makes delicious Andhra style food and this dish was one of my favorite dishes at their place. I always make this in large quantity. It can be served with (steaming hot)cooked rice or it can be enjoyed as a soup.

I prepared the stew in Instant Pot pressure cooker.


Let’s start preparing this dish by keeping all the ingredients ready.


Pumpkin – 600gms(Remove the skin, deseed and chop into large cubes)

Carrots – 2 big size(Peeled and chopped into big cubes)

Fresh Drumsticks – 4(I have used frozen drum sticks 10-12 pieces)

Green Chillies – 4(make a slit in the middle)

Turmeric Powder – 1 Tsp.

Jaggery – 1- 2 Tbsp.(according to the desired sweetness)

Lemon sized Tamarind – wash and soak in 1/2 cup water

Cilantro – 1/4 cup(chopped)

Fenugreek/Methi Seeds – 1/2 Tsp.

Red Chillies – 2-3(split in half & remove seeds)

Rice flour – 2 Tbsp.

Asafoetida  – 1/4 Tsp.

Mustard seeds – 1 Tsp.

Vegetable oil – 1-2 tbsp.(for tempering)


Step 1:

We need to cook the vegetables first. Add the chopped pumkin, carrots, green chillies, turmeric powder and 1 tbsp. jaggery  in the instant pot insert.

Step 2:

Add water up to 6 cup mark in the instant pot. Cook on Manual, High Pressure setting for 10 minutes. The cooking time should be reduced if the pumpkin is very tender(Manual high pressure 5-6 minutes for tender pumpkin, chopped into large cubes). Turn the steam release valve to sealing position. When the steam is released naturally, open the lid.

The vegetables can also be cooked in a regular pressure cooker. The other method is to boil them in a big sauce pan on the stove top.

Step 3:

Boil drumsticks with enough water, little salt and turmeric in a separate sauce pan on the stove top. Cook them until they are slightly tender. Drumsticks may  be addded along with the other veggies in the pressure cooker but sometimes they tend to become too soft.

Step 4:

Extract the pulp from the tamarind. Add the tamarind pulp and the boiled drumsticks(along with the water) to the instant pot. Turn on the saute mode. Add salt and jaggery as needed. Let it boil for 5-6 minutes.

Step 5:

Prepare the tampering. Heat the oil in a small pan on the stove top. Lower the heat and add mustard seeds, Let them crackle. Add red chillies and fenugreek seeds and saute for few seconds. Add asafoetida and turn off the heat.  Add the tampering to the boiling contents in the instant pot.

Step 6:

In a small bowl mix the rice flour with water and make a thin paste. Add this paste gradually to the instant pot while stirring the contents in the instant pot. Let it boil for another 3-4 minutes. Turn off the instant pot. Finally, add the chopped cilantro. Serve hot. This stew will thicken up as it cools.

This dish reminds me of the song ‘Avakaya Mana Andaridi….’ from a Telugu movie ‘Mithunam’.  There is one line in this song that says ‘Gummadikaya pulusundante aakulu saitham naakumuraa’ which means when this dish is served , you will be too tempted to lick the plate in which it is served 🙂 🙂 which is 100% true in my opinion. I am sure you would say the same after tasting this flavorful pumkin soup. 🙂

Notes: There are many variations of this dish. You can also add sweet potato and bottle gourd in this dish. Some people also prefer to add baby onions. The addition of each vegetable adds a unique flavor to this delicious stew.

As this stew is very spicy it is mixed with rice, mudda pappu(cooked toor dal) and ghee(browned butter) and served to the kids.

Mudda pappu is very simple to make. Slightly  dry roast toor dal on low heat until you get a nice aroma. Do not roast them too much. Wash the toor dal and pressure cook it with little turmeric and enough water. The ratio of toor dal : water should be 1:2. Add little salt to the cooked dal and mash it well using a hand blender.

Update: 05/14/2018:

This was shared by my friend today. You can skip adding fenugreek seeds and red chillies in the tampering. Instead prepare a spice power with 1/8 Tsp. roasted fenugreek seeds, 1/16 Tsp. roasted mustard seeds and 1-2 roasted red chillies. Add this powder in the boiling stew in step 6. This spice powder enhances the flavor of the stew.

Hope you all enjoy this comforting stew!

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