Tuesday, October 8, 2013



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!

  • Pumpkin, 150 gms, cut into cubes
  • Water, 1 cup,
  • Salt, to taste
  • Tamarind paste, 1 tsp or Tamarind juice, 3 tsp
For coconut paste:
  • 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

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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