Pulinkari is a flavourful and tangy curry from Kerala, especially popular in the Palakkad Brahmin cuisine. It is a tamarind-based dish that closely resembles Sambar but differs in its preparation, as it does not include lentils. Instead, it relies on a coconut-based spice paste and a variety of vegetables to create its signature taste. This dish is commonly prepared during festive occasions and everyday meals, pairing perfectly with steamed rice.
What Makes Pulinkari Unique?
Tamarind-Infused Flavour – The key ingredient in Pulinkari is tamarind, which gives it a distinct tangy taste. The balance of sourness, mild sweetness, and spice makes it highly appetizing.
No Lentils, Unlike Sambar – Unlike Sambar, which includes cooked lentils (dal), Pulinkari is made without dal, making it lighter while still being rich in flavour.
Traditional Coconut Masala – The dish uses a ground coconut paste mixed with a special pulinkari podi or masala enhancing its depth and texture.
Versatile Vegetables – Pulinkari is typically made with ash gourd (white pumpkin), yellow pumpkin, yam, capsicum or raw banana or the with the combination of vegetables.
Tempered to Perfection – A finishing touch of mustard seeds, dried red chilies, fenugreek and curry leaves fried in coconut oil elevates the aroma and flavour.
Pulinkari vs. Other Tamarind-Based Curries
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Pulinkari vs. Sambar – Sambar includes cooked lentils (toor dal), while Pulinkari is lentil-free and has a more pronounced tamarind and coconut flavour.
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Pulinkari vs. Puli Kuzhambu – While both use tamarind, Puli Kuzhambu (a Tamil Nadu dish) often has a thinner consistency and is spicier, whereas Pulinkari is thicker due to the ground coconut paste.
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Pulinkari vs. Theeyal – Theeyal has a darker, roasted coconut-based gravy, while Pulinkari is lighter in colour and taste.
How to Serve Pulinkari
Pulinkari is best served hot with steamed rice, accompanied by a simple side dish like thoran (stir-fried vegetables with coconut), kootu, or papadam. The combination of tangy gravy and crispy papad makes for a comforting and satisfying meal.
This Kerala-style tamarind curry is a must-try for anyone who enjoys South Indian flavours, especially those who love the balance of tangy, mildly sweet, and spiced gravies.
Pulinkari
Equipment
- 1 Mixie
- 1 Pan
Ingredients
- 1/4 Capsicum
- 1/8 Cup White pumpkin
- 1/4 Cup Sweet pumpkin
- 2 no Green chilli
- 1/4 tsp Turmeric powder
- As req Salt
To grind as paste
- 2 tbsp Coconut grated
- As req Water to grind
To make Pulinkari podi
- 1/2 tsp Methi
- 2 tsp Rice
- 1.5 tbsp Coriander seeds
- 2 tbsp Toor dal
- 5 to 6 no Red chilli
- small piece Asafoetida
Other ingredients
- 1 lemon size Tamarind
- 1/2 tsp Jaggery
To temper
- 2 tsp Coconut oil
- 1 tsp Mustard seeds
- few Curry leaves
Instructions
To make Pulinkari Podi
- In a pan, dry roast coriander seeds, toor dal, fenugreek (methi), raw rice, and red chilies until they turn aromatic and slightly change colour. This forms the Pulinkari Podi.
- Chop the vegetables into large chunks. I have used white pumpkin, sweet pumpkin, and capsicum, but you can also add raw banana, drumstick, or yam.
Making Pulinkari
- In a kadai or pan, heat coconut oil and splutter mustard seeds. Add red chillies and curry leaves, then sauté for a minute. Next, add the chopped vegetables along with slit green chillies and mix well.
- Pour in water, turmeric powder, and salt, and let the vegetables cook until tender.
- Meanwhile, grind fresh coconut with a little water to form a smooth paste.
- Once the vegetables are nearly cooked, add the tamarind water and bring it to a boil.
- Stir in the Pulinkari Podi and mix well.
- Finally, add the coconut paste, give it a good stir, and let it simmer for a minute.
- Your flavourful Pulinkari is now ready!
- Serve hot with steamed rice and crispy papadam for a comforting meal.
INSTRUCTIONS
To make Podi
- Measure and keep the ingredients to roast and powder ready.
- In a pan, dry roast coriander seeds, toor dal, fenugreek (methi), raw rice, and red chilies until they turn aromatic and slightly change colour.
- Grind it to a fine powder.
- This forms the Podi for the gravy.
Making Vegetables ready
- Chop the vegetables into large chunks. I have used white pumpkin, sweet pumpkin, and capsicum, but you can also add raw banana, drumstick, or yam.
- In a kadai or pan, heat coconut oil and splutter mustard seeds. Add red chilies and curry leaves, then sauté for a minute.
- Next, add the chopped vegetables along with slit green chilies and mix well.
- Pour in water, turmeric powder, and salt, and let the vegetables cook until tender.
- Meanwhile, grind fresh coconut with a little water to form a smooth paste.
- Once the vegetables are nearly cooked, add the tamarind water and bring it to a boil.
- Stir in the Podi and mix well.
- Finally, add the coconut paste, give it a good stir, and let it simmer for a minute.
- Your flavourful Pulinkari is now ready.
- Serve hot with steamed rice and crispy papadam for a comforting meal.
