Dudde Upkari

Hello, dear readers!

I’m thrilled to be back after a long break! To shake off my blogger’s block, I’m excited to share some new posts, starting with one of my favorite recipes from our G.S.B cuisine.

Just in time for Kodial Teru, our temple festival, I’m sharing a classic Upkari recipe that’s often served during this celebration.

Follow me on Instagram @saigeetha_pai for more cooking reels and stay tuned for upcoming posts!

Ingredients

Pumpkin 500g

Sugarcane 200g (cut into chunks with skin on)

Jaggery 100g

Green chillies 4 -5

Salt to taste

To temper

Ghee or coconut oil – 2tsp

Mustard seeds-1tsp

Red chillies 2-3 (guntur)

Asafoetida-2 pinches

Curry leaves-2 sprigs

Method

1)Cut the yellow pumpkin into big chunks with the skin(very important).

2)Heat oil / ghee in a pan.

3)Add mustard seeds and let it splutter.

4)Lower the flame and add curry leaves,chillies and hing.

5)Add pumpkin chunks,jaggery, sugarcane and salt to taste.

6)Add green chillies.

7)Add water and cook the pumpkin by closing a lid and cooking on low flame.

8)Retain some water until thick consistency.

9)Higher the flame while it is 3/4th cooked and cook it until done.

10) Garnish with grated coconut.