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Main Course

Kappanga Pulincurry

Pulincurry can be briefly described as a combination of cooked veggies and puli (tamarind) in a coconut base with a final tempering of spluttered mustard, fenugreek and curry leaves.

Ingredientsfor 1 servings

Kappanga A medium sized, Papaya
Red gram A handful (Thuvaraparippu)
2 Tomatoes
½ Of Coconut
1 tsp Cumin seeds
2- 3 nos Small Onions Cheriya ulli — optional
½ tsp Turmeric powder
1 tsp Chilly powder
Salt, to taste
1 tbsp Coconut Oil
1 tsp Mustard seeds
½ tsp Fenugreek seeds
2 Broken Dry red chillies
Curry leaves, a few

Preparation

Step 1
Cut kappanga into medium sized chunks.
Step 2
Cook dhal separately and set aside. 3)Place kappanga in a vessel along with turmeric powder, chilly powder, a little salt and water and cook till half done. 4)Meanwhile, grind together coconut, cumin seeds and small onions into a fine paste. 5)Add sliced tomatoes along with the coconut paste and cooked dhal into the vessel and Stir everything together thoroughly. 6)Simmer for sometime till cooked well. 7)take it off the heat. 8)let the mustard seeds crackle and fenugreek seeds and sautT red chillies and curry leaves in oil in a frying pan. You can also fry chopped small onions at this stage. 9)Add the above tempering into the vessel and Stir everything together thoroughly. 10)Cover the vessel to lock that ravishing flavour. Though I¦ve used tomatoes here, you can also substitute it with pure black tamarind (Puli) or mangoes according to your liking. And accordingly, the colour and the texture of this curry is subject to change. On a personal view, use black tamarind for optimum results.
Step 3
And here, as the title suggests, I¦ve used Kappanga as the main ingredientasomething which tops on nutritional fronts too along with adding a sweet factor to the fairly sour currya. However, you can use other mushy veggies like Vellarikka or Kumbalanga too along with Drumsticks to work up another versiona.
Step 4
After all, as u know, recipes are just guidelines that you can improvise upon or simply do a mishmash according to your tastes and moods and you'd definitely come up with somethingaprobably something very spectacular and pioneeringa something, you can eventually pass on to your offspring to relish ona. All these, if it turns successful of coursea:).
Step 5
So, on that optimistic note, happy cooking!

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Ingredientsfor 1 servings

Kappanga A medium sized, Papaya

Red gram A handful (Thuvaraparippu)

2 Tomatoes

½ Of Coconut

1 tsp Cumin seeds

2- 3 nos Small Onions Cheriya ulli — optional

½ tsp Turmeric powder

1 tsp Chilly powder

Salt, to taste

1 tbsp Coconut Oil

1 tsp Mustard seeds

½ tsp Fenugreek seeds

2 Broken Dry red chillies

Curry leaves, a few

Preparation

Step 1

Cut kappanga into medium sized chunks.

Step 2

Cook dhal separately and set aside. 3)Place kappanga in a vessel along with turmeric powder, chilly powder, a little salt and water and cook till half done. 4)Meanwhile, grind together coconut, cumin seeds and small onions into a fine paste. 5)Add sliced tomatoes along with the coconut paste and cooked dhal into the vessel and Stir everything together thoroughly. 6)Simmer for sometime till cooked well. 7)take it off the heat. 8)let the mustard seeds crackle and fenugreek seeds and sautT red chillies and curry leaves in oil in a frying pan. You can also fry chopped small onions at this stage. 9)Add the above tempering into the vessel and Stir everything together thoroughly. 10)Cover the vessel to lock that ravishing flavour. Though I¦ve used tomatoes here, you can also substitute it with pure black tamarind (Puli) or mangoes according to your liking. And accordingly, the colour and the texture of this curry is subject to change. On a personal view, use black tamarind for optimum results.

Step 3

And here, as the title suggests, I¦ve used Kappanga as the main ingredientasomething which tops on nutritional fronts too along with adding a sweet factor to the fairly sour currya. However, you can use other mushy veggies like Vellarikka or Kumbalanga too along with Drumsticks to work up another versiona.

Step 4

After all, as u know, recipes are just guidelines that you can improvise upon or simply do a mishmash according to your tastes and moods and you'd definitely come up with somethingaprobably something very spectacular and pioneeringa something, you can eventually pass on to your offspring to relish ona. All these, if it turns successful of coursea:).

Step 5

So, on that optimistic note, happy cooking!