Kumbalanga Pulinkari
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 5 servings
- ¼ k gm (Kumbalanga)
- Turmeric powder : ½ tsp
- Chilly powder : 1 tsp
- Tamarind water : a little
- Kadala parippu : 1 tsp
- ½ tsp ½ tsp (Uluva)
- A pinch (Kayam)
- Dry chilly : 2 nos
- Coconut (grated) : ½ of a coconut
- Curry leaves : a, a few
- Must
Preparation
Step 1
Boil kumbalanga with turmeric powder and chilly powder and tamarind water.
Step 2
Pour oil into a pan and heat it. Fry kadala parippu, uluva, kayam, dry chilly.
Step 3
Add coconut grated and curry leaf. Fry well.
Step 4
Grind it.
Step 5
Mix it with the boiled vegetables.
Step 6
Pour oil into a pan and heat it. let the mustard seeds crackle. Add dry chilly and curry leaves.
Step 7
Mix it with the curry.
Step 8
Kumbalanga Pulinkari ready.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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