Pumpkin/Mathanga Pulinkari
Pulinkari is a coconut and tamarind based curry and is an authentic Kerala dish. Different kinds of vegetables are added into this tangy coconut sauce and it depends on what sort of vegetable is available at home.It can be okra,pumpkin, ash ground or any locally grown vegetable. Here I have used pumpkin.This curry goes well with rice and is simple and tasty.
Ingredients
Pumpkin - 1 1/2 cup ( cut into cubes)
Coconut shredded- 1 cup
Dry red chilly- 5-6
Turmeric- 1/3 tsp
Jeera/Cumin- 1/2 tsp
Fenugreek seeds/Uluva- 1/3 tsp
Raw rice - one tsp
Coriander seeds- 2tsp
Tamarind- small lemon ball size
Jaggery- 1 tsp
Coconut shredded- 1 cup
Dry red chilly- 5-6
Turmeric- 1/3 tsp
Jeera/Cumin- 1/2 tsp
Fenugreek seeds/Uluva- 1/3 tsp
Raw rice - one tsp
Coriander seeds- 2tsp
Tamarind- small lemon ball size
Jaggery- 1 tsp
Mustard seeds- 1/2 tsp
Urad Dal- 1/2 tsp(optional)
Shallot-2
Dry red chilly-2
Curry leaves- a few
Cut pumpkin into small cubes. Squeeze tamarind adding a little water into a thick pulp. Cook pumpkin along with the tamarind pulp,turmeric powder and salt.Once cooked add jaggery.
Dry roast red chilly, coriander seeds, cumin seeds,fenugreek seeds and raw rice till there is a nice aroma. Add coconut and roast for about two minutes till it slightly changes color. Allow it to cool and grind it into a fine paste adding little water. Mix this paste into the cooked pumpkin . Adjust the consistency by adding little water. Allow this to simmer for about two to three minute in low flame.
In a separate pan heat three tsp of oil and add mustard seeds and urad dal. When they splutter add sliced shallot, red chilly and curry leaves and fry. Add this to the curry and mix. Serve with rice.
Try this..
Hope you will all enjoy..
