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Pulinkari - Sour Vegetable Curry
Ingredients of Pulinkari
Serves: 8
This is a regular dish on many household menus.
200 gms red pumpkin (kaddu)
100 gms cucumber
1 tsp salt
A walnut-sized ball of seedless tamarind soaked in 2 tbsp water
Coconut-spice paste:
10 dry red chillies, torn into pieces
1 tsp fenugreek seeds (methi)
1 medium-sized, fresh coconut, grated (optinal)
Tempering:
1 tbsp oil
1 tsp mustard seeds
Method of Preparation of Pulinkari
- Dry roast red chillies and fenugreek seeds for coconut-spice paste individually in a pan over moderate heat.
- Brown coconut (if used) in a frying pan over high heat. Cool, mix all ingredients and grind coarsely.
- Peel and cut vegetables into 3-cm cubes.
- Place vegetables in a pan with salt and 1 ½ cups water, and cook over high heat for 20 minutes till tender.
- Extract tamarind pulp and strain into pan. Stir in coconut-spice paste, bring to boil and remove from heat immediately.
- Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, pour contents of pan into curry, mix well and serve.
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