Mathanga ( Pumpkin ) Pulincurry / Pulinkary
Recipe credit - Vanitha Magazine, March 15 - 30, 2011
A delicious curry goes well with rice ( Kerala cuisine ) !!!
Serves: 3
You will need
150 g pumpkin, cut into cubes
1 cup ( 125 ml ) water
1/2 teaspoon salt
1 teaspoon tamarind paste or 3 teaspoon tamarind juice
1 cup ( 125 ml ) water
1/2 teaspoon salt
1 teaspoon tamarind paste or 3 teaspoon tamarind juice
For coconut paste:
75 g grated coconut
7 dried red chillies
1 teaspoon urad dal
3 tablespoon coriander seeds
1 spring curry leaves
7 dried red chillies
1 teaspoon urad dal
3 tablespoon coriander seeds
1 spring curry leaves
Method
For coconut paste:
In an iron kadai, dry roast grated coconut, urad dal, dried red chillies, coriander seeds and curry leaves till golden color and fragrant on a medium heat ( approximate roasting time 20 minutes on low to medium heat and stir continuously ). Then make a smooth in a mixer. Add 2 tablespoon water when making paste.
Final preparation:
Cut pumpkin into 1/2 - inch cubes.
In a bowl, boil pumpkin pieces in water with 1/2 teaspoon salt and tamarind paste or juice.
When it is 3/4 th done add coconut paste and mix well. Add extra 1/4 cup ( 50 ml ) water and salt if you required. Boil on a low heat for 5 - 8 minutes or till done and pumpkin softens. Switch off the heat.
In a bowl, boil pumpkin pieces in water with 1/2 teaspoon salt and tamarind paste or juice.
When it is 3/4 th done add coconut paste and mix well. Add extra 1/4 cup ( 50 ml ) water and salt if you required. Boil on a low heat for 5 - 8 minutes or till done and pumpkin softens. Switch off the heat.
For seasoning:
2 teaspoon oil
3/4 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon methi ( fenugreek seeds )
1 spring curry leaves
3/4 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon methi ( fenugreek seeds )
1 spring curry leaves
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 mathanga pulincurry. Serve with Rice.
4 comments:
Looks very nice and delicious.. thanks for the wonderful recipe :)
Indian Cuisine
Would be perfect with white rice...
Delicious and fingerlicking pulincurry,yummy..
made it tonight! really good.
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