🇮🇳 Indian Vegetarian

Palakkad Pulinkari

Name: Palakkad Pulinkari
Prep time: 22 min
Cook time: 46 min
Total time: 68 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Fenugreek Seeds; 2 tbsp Tamarind Paste; 300 g, cubed Pumpkin; 1 tsp Red Chili Powder; 1 cup Grated Coconut

🇮🇳 Indian

Palakkad Iyer pumpkin pulinkari, tamarind sour with roasted coconut. Slow-built masala, soft centres and a gravy that clings to the spoon. Serve with jeera rice or flaky parathas.

Prep 22 min Cook 46 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Fenugreek Seeds1 tsp
Tamarind Paste2 tbsp
Pumpkin300 g, cubed
Red Chili Powder1 tsp
Grated Coconut1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Soften the onions over medium heat till they slump and turn bronze at the edges.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Stir in the pumpkin and tamarind paste, saute five minutes, then add hot water and cook covered until done.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Kerala Pulinkari | கேரளா புளிங்கறி | Episode 133 | Ammavum Naanum · on YouTube