Podi Podicha Pulinkari

Pulinkari is a tamarind based gravy made with coconut, tamarind and vegetables like pumpkin, ashgourd, ladies finger(okra), raw plantain etc. Podi podicha pulinkari is a Palakkad speciality and is a variation of the regular pulinkari. This pulinkari is made without coconut made using lightly sweet vegetables like pumpkin, jackfruit or ashgourd.

This pulinkari is an almost forgotten recipe and was shared my neighbor back in India. What’s special about this dish is the freshly roasted and ground raw rice, chillies and fenugreek, which adds a unique taste. Since it has no coconut or lentils, it pairs well with rice and any thoran/poriyal or usili. It goes well with dosa and chapathi too.

Podi Podicha Pulinkari

Pumpkin cooked in a tamarind sauce with freshly ground spices

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 2 cup pumpkin cubes
• ¼ tsp turmeric powder
• 1 tbsp tamarind paste / lemon-sized tamarind
• 1 tsp grated jaggery
• Salt to taste

To roast & grind

• 1 ½ tbsp raw rice
• 3-4 dry red chillies
• ½ tsp fenugreek seeds / vendhayam

To temper

• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Instructions

• Dry roast the raw rice. Once it starts to turn brown, add red chillies and fenugreek seeds. Roast till rice turns golden brown. Cool and grind to a fine powder.
• Soak the tamarind in 1 cup warm water and extract the pulp. Add ½ cup water to the extract.
• In a vessel add the pumpkin cubes, turmeric powder and ½ cup water. Cook the pumpkin uncovered until its half cooked.
• Now add the tamarind extract and salt. Bring to boil and cook over medium flame until raw smell of tamarind goes.
• Mix the ground powder with 1 cup water. Add this along with jaggery to the gravy and cook for 5-8 minutes or until the gravy has slightly thickened.
• In a small pan, heat oil and add mustard seeds. When it crackles add curry leaves and pour over the gravy.

Notes

• The pulinkari thickens as it sits so add water accordingly. The consistency should be lightly thick.
• Adjust the amount of red chillies according to your spice preference.

Course: Main Course

Cuisine: Indian