MATHANGA PULINKARI ( PUMPKIN PULINCURRY)
This dish is popular in Kerala and is made of pumpkin.
The interesting thing about recipes is how they are passed on and shared. I got this from my friend, Chitra Kamath who says the original comes from another friend, Niya Prakash.
I have presented this dish in the pumpkin shell itself!
Ingredients:
For coconut paste:
In an iron kadai, dry roast grated coconut, urad dal, dried red chillies, coriander seeds and curry leaves till golden colour and fragrant on a medium heat ( approx. roasting time 20 minutes on low-medium heat and stir continuously)
Then make a smooth paste in a mixer
Add 2 tbsp of water when making the paste
Final preparation:
Cut the pumpkin into 1/2 inch cubes. Boil pumpkin pieces with water and 1/2 tsp salt and tamarind paste or juice.
When it is 3/4ths done, add coconut paste and mix well
Add extra 1/4 cup of water and salt, if you require.
Boil on low heat for 5-8 minutes or till done and pumpkin softens. Switch off the heat.
For seasoning:
Oil 2 tsp
Mustard seeds 3/4 tsp
Jeera ( cumin seeds) 1/2 tsp
Methi ( fenugreek seeds) 1/4 tsp
Curry leaves, 1 sprig
Shallots, 2-3 Optional
Method:
Heat oil in a pan
Add mustard seeds, when they begin to pop, add jeera and methi seeds. Saute for 1 minute.
Add curry leaves and stir well.
Pour the seasoning over the mathanga pulikari and serve hot with rice.
This dish is popular in Kerala and is made of pumpkin.
The interesting thing about recipes is how they are passed on and shared. I got this from my friend, Chitra Kamath who says the original comes from another friend, Niya Prakash.
I have presented this dish in the pumpkin shell itself!
Ingredients:
- Pumpkin, 150 gms, cut into cubes
- Water, 1 cup,
- Salt, to taste
- Tamarind paste, 1 tsp or Tamarind juice, 3 tsp
- Grated coconut, 75 gms
- Dried red chillies, 7
- Urad dal, 1 tsp
- Coriander seeds, 3 tbsp
- Curry leaves, 1 sprig
For coconut paste:
In an iron kadai, dry roast grated coconut, urad dal, dried red chillies, coriander seeds and curry leaves till golden colour and fragrant on a medium heat ( approx. roasting time 20 minutes on low-medium heat and stir continuously)
Then make a smooth paste in a mixer
Add 2 tbsp of water when making the paste
Final preparation:
Cut the pumpkin into 1/2 inch cubes. Boil pumpkin pieces with water and 1/2 tsp salt and tamarind paste or juice.
When it is 3/4ths done, add coconut paste and mix well
Add extra 1/4 cup of water and salt, if you require.
Boil on low heat for 5-8 minutes or till done and pumpkin softens. Switch off the heat.
For seasoning:
Oil 2 tsp
Mustard seeds 3/4 tsp
Jeera ( cumin seeds) 1/2 tsp
Methi ( fenugreek seeds) 1/4 tsp
Curry leaves, 1 sprig
Shallots, 2-3 Optional
Method:
Heat oil in a pan
Add mustard seeds, when they begin to pop, add jeera and methi seeds. Saute for 1 minute.
Add curry leaves and stir well.
Pour the seasoning over the mathanga pulikari and serve hot with rice.
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