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Main Course

Pulinkari

prepared with toor dal and any one of a variety of vegetables depending on what is seasonal. The usual veggies that are used are winter melon, unripe pappaya, cucumber (vellarikka), tomatoes, taro root and drum sticks.

Ingredientsfor 2 servings

Yellow pumpkin(Mathanga) or
Elephant yam(Chena) or
Raw banana(Vazhakka) or
Kumbalanga or
Vellarikka or
2 cup Any other similar vegetable — cut into pieces
3/4 cup Red gram (Thuvaraparippu)
2 tsp Tamarind juice (Puli)
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
2 - Water
Salt, to taste
1/2 tsp Mustard seeds
2 - Red chillies (Kollamulaku)
1 - small Onions — chopped (Kunjulli)
1 sprig Curry leaves
2 tsp Oil

Preparation

Step 1
Pressure cook red gram or dal along with water and salt.
Step 2
Add vegetable pieces into it along with turmeric powder and chilly powder.
Step 3
Cook, till it is half done.
Step 4
Add tamarind water and cook for a few more mins.
Step 5
Pour oil into a pan and heat it or a kadai.
Step 6
Add mustard seeds and when they start to allow to crackle, add red chillies, small onions and curry leaves.
Step 7
Pour this seasoning into the curry.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Pulinkari

Ingredientsfor 2 servings

Yellow pumpkin(Mathanga) or
Elephant yam(Chena) or
Raw banana(Vazhakka) or
Kumbalanga or
Vellarikka or
2 cup Any other similar vegetable — cut into pieces
3/4 cup Red gram (Thuvaraparippu)
2 tsp Tamarind juice (Puli)
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
2 - Water
Salt, to taste
1/2 tsp Mustard seeds
2 - Red chillies (Kollamulaku)
1 - small Onions — chopped (Kunjulli)
1 sprig Curry leaves
2 tsp Oil

Preparation

Step 1
Pressure cook red gram or dal along with water and salt.
Step 2
Add vegetable pieces into it along with turmeric powder and chilly powder.
Step 3
Cook, till it is half done.
Step 4
Add tamarind water and cook for a few more mins.
Step 5
Pour oil into a pan and heat it or a kadai.
Step 6
Add mustard seeds and when they start to allow to crackle, add red chillies, small onions and curry leaves.
Step 7
Pour this seasoning into the curry.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.