When I chose the theme Gravies/Rice main course for the February blogging marathon, the first few dishes that I thought of are restaurant favorites - rich gravies and exotic rice dishes. However, what I often make and what we truly enjoy is our simple, every day home cooking. This pulingari is an authentic Kerala Iyer recipe. Like all recipes from my home state of Kerala, this one too makes abundant use of fresh coconut which is ground along with some roast spices and added to vegetables cooked in tamarind.It is light and easy on the stomach, with no added lentils, and with an appealing tanginess that is balanced by the coconut masala paste. Pulingari literally mean a curry made of tamarind. This is eaten with rice and a side of vegetables and papadam.
What you need:
Vegetables - 1/2 cup, diced (The commonly used vegetables for pulingari are pumpkin, ash gourd, brinjal, carrots, and colocasia. These vegetables can be used in combination or separately)
Tamarind - a lemon sized ball soaked in 2 cups of hot water
Turmeric powder - 1/2 tsp
Salt
Grated coconut - 1/2 cup
To roast:
Oil - 1 tsp
Red chilli - 3
Curry leaves - a sprig
Methi seeds - 1/4 tsp
Raw rice - 1/2 tsp
Asafoetida - a small piece (If you use powdered asafetida, add it after the flame is turned off)
Heat oil in a pan. Add red chillies, curry leaves, asafoetida and raw rice. Roast over a low flame. Add methi seeds and roast for just a few seconds, taking care to see that the seeds do not burn, as this will make the curry bitter. Once cool, grind this with the grated coconut, adding a little water to make a smooth paste. Set aside.
In the same pan, take the vegetables. Add tamarind extract, turmeric powder and salt. Boil partly covered until the vegetables are three-fourths cooked. Add the ground paste and let it boil again until the vegetables are well cooked. The curry should be of a pourable consistency. So if you feel it is too thick, add some more water and if you feel it is too thin, let it boil till the desired consistency is reached.
In a separate pan, heat a teaspoon of oil (preferably coconut oil). Add 1/2 tsp each of mustard seeds and urad dal. When the seeds pop, pour this over the pulingari. Top with a sprig of fresh curry leaves.
Serve hot with rice and a dollop of ghee.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
What you need:
Vegetables - 1/2 cup, diced (The commonly used vegetables for pulingari are pumpkin, ash gourd, brinjal, carrots, and colocasia. These vegetables can be used in combination or separately)
Tamarind - a lemon sized ball soaked in 2 cups of hot water
Turmeric powder - 1/2 tsp
Salt
Grated coconut - 1/2 cup
To roast:
Oil - 1 tsp
Red chilli - 3
Curry leaves - a sprig
Methi seeds - 1/4 tsp
Raw rice - 1/2 tsp
Asafoetida - a small piece (If you use powdered asafetida, add it after the flame is turned off)
Heat oil in a pan. Add red chillies, curry leaves, asafoetida and raw rice. Roast over a low flame. Add methi seeds and roast for just a few seconds, taking care to see that the seeds do not burn, as this will make the curry bitter. Once cool, grind this with the grated coconut, adding a little water to make a smooth paste. Set aside.
In the same pan, take the vegetables. Add tamarind extract, turmeric powder and salt. Boil partly covered until the vegetables are three-fourths cooked. Add the ground paste and let it boil again until the vegetables are well cooked. The curry should be of a pourable consistency. So if you feel it is too thick, add some more water and if you feel it is too thin, let it boil till the desired consistency is reached.
In a separate pan, heat a teaspoon of oil (preferably coconut oil). Add 1/2 tsp each of mustard seeds and urad dal. When the seeds pop, pour this over the pulingari. Top with a sprig of fresh curry leaves.
Serve hot with rice and a dollop of ghee.
12 comments:
Fantastic one Jayashree, so glad you choose to showcase everyday simple meals. While the popular and famous restaurant dishes are easily accessible, dishes like these are what we need to record and share..I would surely love to make this at home...
The idea of simple meals appeals to me too ..and a tangy tamarind gravy must be tasting fabulous .
While the name itself, my mouth is just watering here. Havent made this dish since a long. Such a fingerlicking gravy.
We too prepare puli kuzhambu with lot of coconut in it and it's our family favorite!!! Pulingari is perfect made and looks delicious.
I have a limited introduction to Kerala food but This tamarind gravy with loads of coconut sounds mouth watering. I love such simple every day dishes which gives us a feeling of warmth and comfort. Some traditional recipes takes us closer to our homeland.
I love south Indian food....simple, light and full of flavors. This pulingari seems to be one such dish...bookmarked
We all enjoy restaurant quality dishes, but always want to come back to the home cooked comforting recipes. I am so happy that you posted this lovely pulingari. I have never made it and I would love to try this soon.
Reading the tamarind itself my mouth started watering. Looking very tasty. I am yet to try this cuisine.
Reading the tamarind itself my mouth started watering. Looking very tasty. I am yet to try this cuisine.
Reading the tamarind itself my mouth started watering. Looking very tasty. I am yet to try this cuisine.
I love tamarind based curries. This one looks very delicious.
I love the variations that are made using simple and yet delicious ingredients.
Post a Comment