PUMPKIN PULINKARY മത്തങ്ങ പുളിങ്കറി

PUMPKIN PULINKARY മത്തങ്ങ പുളിങ്കറി

മത്തങ്ങ പുളിങ്കറി

This is a traditional vegetarian side dish of Kerala cuisine using Yellow Pumpkin and Tamarind Pulp cooked in a ground coconut base.

INGREDIENTS :

• Pumpkin – ½ kg
• Tamarind – 1 lemon size
• Toor Dal – ¼ cup
• Grated Coconut – ½ coconut
• Turmeric powder – ¼ tsp
• Red Chilli Powder – ½ tsp
• Green Chilli – 3 nos
• Shallots – 3 nos
• Cumin Seeds – 2 pinches
• Dry Red Chilli – 2 nos
• Mustard Seeds – ½ tsp
• Curry Leaves – a few
• Salt – to taste
• Coconut Oil – 1 tbsp

METHOD OF COOKING :

• Peel and slice the pumpkin into 1 inch size cubes.
• Soak the tamarind in ½ cup warm water and keep aside.
• Pressure cook the toor dal until it becomes mushy and keep aside.
• In a vessel cook the pumpkin pieces adding enough water, salt, turmeric powder, red chilli powder and green chilli.
• Meantime grind finely together grated coconut, cumin seeds, 2 pieces shallots and keep aside.
• When the pumpkin pieces are about 50% cooked, add cooked toor dal pulp, tamarind juice, ground coconut mixture, more water if required and continue cooking for 5 to 8 minutes on low flame.
• Adjust the salt.
• Heat oil in a small pan, splutter mustard seeds, curry leaves and dry red chilies, one chopped shallot and season it over the Pumpkin Pulinkary.
• Switch off the flame and serve hot with steamed or boiled rice.

Note : Adding toor dal is purely optional. I have added it to make the gravy bit thicker.