Petitchef

Mathanga pulinkari /pumpkin in coconut & tamarind sauce

Other
4 servings
15 min
10 min
Very Easy

Ingredients

Number of serving: 4
Pumpkin : 2 cup

Grated Coconut : 3 tablespoons

Red Chili Powder : 1 teaspoon

Turmeric Powder : 1/2 teaspoon

Coriander Seeds : 1

Fenugreek/Methi seeds : 1/4 teaspoon

Toor Dal/Thuvaram Paruppu : 1 tablespoon

Urad Dal/Uzhnnu Paruppu : 1 tablespoon

Tamarind extract : 1 tablespoon

Asafoetida/Kayam Powder : 1 teaspoon

Curry leaves : 1 sprig

Dry red chilies : 2-3 nos

Salt to taste

Oil : 1 teaspoon

Preparation

  • Cook the pumpkin with the curry leaves,turmeric powder,chilly powder, asafoetida and salt till it turns to soft & tender.
  • Add the tamarind extract; reduce the fire to low and cook for a few minutes.
  • In a frying pan,roast the grated coconut,coriander seeds, fenugreek/Methi seeds,urad and toor dal saute until it turns to light brown colour.
  • Remove from the fire and allow it to cool. Grind the fried coconut mixture into a smooth paste.
  • Add the grounded coconut paste to the pumpkin curry and mix well reduce the fire to low and cook for 2-3 minutes.
  • Heat the oil in a frying pan and pop mustard seeds add dry red chillies and pour the seasoning to the pulinkari.
  • Serve hot with rice.





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