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Kerala Pulinkari


Course : Curry
Serves: 1
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Ingredients:


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 medium curry leaves

2 medium dried red chiles

1 teaspoon salt to taste

1 teaspoon oil
 

Preparation / Directions:


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. Source: Maya Nair

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