Mathanga ( Pumpkin ) Pulincurry / Pulinkari

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

For coconut paste:

75 g grated coconut
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.

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

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.