Kerala Pulinkari
Course : Indian
Serves: 1


2 cups pumpkin or squash or zucchini -- (cut into one inch cubes) -
2 tablespoons coconut
1 teaspoon chile powder
1 teaspoon coriander seeds
1/4 teaspoon methi seeds
1/2 teaspoon turmeric powder
1 tablespoon tuar dal
1 tablespoon urad dal
1 tablespoon tamarind extract
1 teaspoon hing powder
4 pieces curry leaves
2 medium dried red chiles
1 teaspoon salt to taste
1 teaspoon oil


In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chile powder and turmeric powder and salt. Add the tamarind extract and simmer for a few minutes. Add the coconut paste, hing powder and the curry leaves. Heat the oil in a frying pan and pop mustard seeds and dry red chiles and add to the mixture.