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Podi Podicha Pulinkari


Pulinkari is a tamarind based gravy made with coconut, tamarind and vegetables like pumpkin, ashgourd, ladies finger(okra), raw plantain etc. Podi podicha pulinkari is a Palakkad speciality and is a variation of the regular pulinkari. This pulinkari is made without coconut made using lightly sweet vegetables like pumpkin, jackfruit or ashgourd.

This pulinkari is an almost forgotten recipe and was shared my neighbor back in India. What's special about this dish is the freshly roasted and ground raw rice, chillies and fenugreek, which adds a unique taste. Since it has no coconut or lentils, it pairs well with rice and any thoran/poriyal or usili. It goes well with dosa and chapathi too. 

PODI PODICHA PULINKARI RECIPE

{ Pumpkin cooked in a tamarind sauce with freshly ground spices }
Serves 3


Ingredients:

2 cup pumpkin cubes
¼ tsp turmeric powder
1 tbsp tamarind paste / lemon-sized tamarind
1 tsp grated jaggery
Salt to taste

To roast & grind:
1 ½ tbsp raw rice
3-4 dry red chillies
½ tsp fenugreek seeds / vendhayam

To temper:
2 tsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves

Method:

1. Dry roast the raw rice. Once it starts to turn brown, add red chillies and fenugreek seeds. Roast till rice turns golden brown. Cool and grind to a fine powder.

2. Soak the tamarind in 1 cup warm water and extract the pulp. Add ½ cup water to the extract.

3. In a vessel add the pumpkin cubes, turmeric powder and ½ cup water. Cook the pumpkin uncovered until its half cooked.

4. Now add the tamarind extract and salt. Bring to boil and cook over medium flame until raw smell of tamarind goes.

5. Mix the ground powder with 1 cup water. Add this along with jaggery to the gravy and cook for 5-8 minutes or until the gravy has slightly thickened.

6. In a small pan, heat oil and add mustard seeds. When it crackles add curry leaves and pour over the gravy.

Serving Suggestion ~ Rice and thoran/poriyal/usili.

Notes and Tips
  • The pulinkari thickens as it sits so add water accordingly. The consistency should be lightly thick.
  • Adjust the amount of red chillies according to your spice preference. 

22 comments:

  1. wow super tempting Cury. .yum!!!

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  2. very different!! looks yumm!! a must try!!

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  3. I have never heard of this curry or kuzhambu Sona. Looks delish. I m going to give this a shot soon

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  4. Tangy and delicious gravy, that plate looks very tempting..

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  5. what a tempting plate.. so yum!

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  6. I have not heard this type of curry . i feel its close to vathakuzhambu format with different spices. good one

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  7. That name is really interesting... and the curry is equally interesting as well...

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  8. This curry sounds new to me.. Looks very appetizing.. Nice pics..

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  9. I m hearing this pulinkari for the first time. Looks delicious and tasty.

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  10. Recently did pumpkin kulambu..This seems to be thicker version of kulambu with a different roast ingredients ..Amazing gravy

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  11. love to try this sometime,looks very tempting and interesting flavors!!

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  12. Delicious curry. I made something similar once. Goes very well with plain rice and appalams.

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  13. This is a very new recipe for me. It looks amazing.

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  14. This sounds new to me.. looks flavorful and delicious.

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  15. Lip smacking gravy.. im drooling over it.. nice pics sona..

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  16. tempting tangy and yummy gravy

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  17. Have not heard about this curry. Looks so tempting.

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