Pulinkari
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.
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.