Podi Podicha Pulinkari
Pumpkin cooked in a tamarind sauce with freshly ground spices
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.