Gummadi Pesara Pappu Kura recipe

Peel the pumpkin and chop them into small cubes.

Grate the fresh coconut kernel using a manual grater or a mixer.

Heat one tablespoon oil in a small pan, add the mustard seeds, cumin seeds, urad dal (black gram dal), curry leaves, green chilies, red chilies, and asafoetida. Saute them until the seeds start spluttering. Add the seasoning to cooked pumpkin and moong dal.

Heat tablespoon oil in a nonstick pan. Add the chopped pumpkin to the pan along with moong dal and one cup of water. Cook the pumpkin for 15 minutes and once the pieces are tender add grated fresh coconut. Cook it further for 10 more minutes and add salt along with turmeric. Add the seasoning, mix the ingredients thoroughly and allow it to cook for 5 more minutes.

Once the curry is done, garnish with coriander and serve it with hot rice.