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Boodida Gummadi Pulusu with Buckwheat Noodles
Servings 4
Ingredients
- 1 teaspoon peanut oil
- 1 sprig curry leaves fresh
- 1 pinch 1 cumin
- 1 pinch mustard seeds
- 4 cups Boodida Gummadi: white part cut to ½-inch cubes
- 2 tablespoons watery tamarind extract freshly squeezed from pulp
- 2 tablespoons jaggery *
- 2 tablespoons rice powdered (any variety will do, I added rosematta)
- ¼ teaspoon turmeric
- ¼ teaspoon red chilli powder
- salt to tase
Instructions
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Place a saucepan on stove-top. Add peanut oil and when it’s hot, add and toast curry leaves, cumin and mustard seeds, along with a pinch of hing. Don’t forget hing (asafoetida), this is what livens up this detox diet. Toast for couple of seconds.
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In the western areas the Boodida Gummadi is known as ash gourd or winter melon.
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Add the boodida gummadi to the pot, along with a cup of water. Cover and simmer, until the white become translucent pearl, for about ten minutes.
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Now add the tamarind extract, jaggery, rice powder, turmeric, chilli powder and salt. Mix. Simmer, covered for another five to ten minutes. Serve warm.
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This is a watery preparation, traditionally served with rice and papads. We had it with buckwheat (soba) noodles for our meal.
Recipe Notes
* Jaggery is a traditional non-centrifugal cane sugar[1] consumed in some countries in Asia and the Americas.[2] It is a concentrated product of cane juice and often date or palm sap (see: palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.[2] It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres.[2] Ancient scriptures on Ayurveda mention various medicinal uses based on method of preparation and age.
By Mahanandi
Living in Consciousness ~ Indi(r)a’s Food and Garden Webblog