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Monday, July 3, 2006


The Pulinkari simply means the curry with Tamarind. The Pulinkari is prepared differently in different households. The Brahmins usually avoid using onions in all dishes whereas the non-Brahmins use onions liberally in all dishes for flavour. Here are 2 variations to this dish. The first one is what my grandma prepares using coconut and the second one doesn’t use coconut as its ingredient and can be made using small onions. Both the recipes taste great.


Orange pumpkin(Mathan) /Elephant yam(Chenai)/ Raw banana(Vazhakkai) /Kumbalanga or Vellarikka /Raddish (Mullangi) or Any other similar vegetable (cut into one inch cubes)- 2 cups
Coconut - 2 tablespoon
Coriander seeds - 1 teaspoon
Methi seeds - 1 teaspoon
Tamarind extract - 1 tablespoon
Turmeric powder 1 teaspoon
Chilli powder - 1 teaspoon
Toor dal - 1 tablespoon
Udad dal - 1 tablespoon
Asafoetida - 1 teaspoon
Curry Leaves - a few
Dry Red Chillies - 2
Salt to taste
Oil - 1 teaspoon
Cook the Pumpkin or whatever vegetable u r using with the curry leaves,
turmeric powder, chilly powder, asafoetida and salt. Add the tamarind extract and simmer for a few minutes.
In a frying pan,(keep the gas on sim (or low flame) roast the coriander seeds, methi seeds, udad dal and toor dal until orange colour and then add the coconut and fry until u get the aroma of the coconut or slightly pink in colour.
Grind the mixture into a paste when cool.
Add the coconut paste, to the vegetables, mix it well and allow it to be on sim for another 2-3 minutes.
Heat the oil in a frying pan and pop mustard seeds and dry red chillies and add to the mixture.
Your Pulinkari is ready

This is another version

Red gram (Toor Dal)(Thuvaram paruppu) - 3/4 cup
Tamarind extract - 1 tablespoon
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Water - 2 - 3 cups
Salt - As per taste
For seasoning:-
Mustard seeds - 1/2 tsp
Red chillies - 2 - 3 nos
Curry leaves - 1 sprig
Oil - 2 tsp
Method :-
Cook the Pumpkin or whatever vegetable u r using with the curry leaves,
turmeric powder, chilly powder, asafoetida and salt. Cook, till it is half done.Add tamarind water and cook for a few more minutes.
Pressure cook the toor dal seperately. Add the cooked toor dal to the cooked vegetables. Heat oil in a pan or a kadai. Add mustard seeds and when they start to splutter, add red chillies and curry leaves. Pour this seasoning into the pulinkari.

**The variation to this would be to add small onions (madras vengayam). When u fry the mustard seeds and red chillies, at that time add the small onions and curry leaves, fry it and pour the seasoning into the pulinkari.

Podi Podichya Pulinkari
This is possibly the Palakkad Iyer substitute for the Tamil Nadu Sambhar.

Here is the recipe:-
Cut into long thin pieces, Brinjal, Orange Pumpkin(Mathan), White Pumpkin (Elavan), Bangalore Kathrikkai (Chow-Chow) (11/2 cup vegetables)
Cook in pressure cooker in tamarind water.
Dry roast in a kadhai rice (1tbsp rice) and red chillies (2 red chillies). (The colour of the rice should turn ivory)
Powder this rice & chilly mixture.
Add to the vegetables and boil.
Season with mustard and garnish with curry leaf.
An interesting variant is prepared by using only Jack fruit instead of all the above vegetables.
Hope you’ll enjoy making this Pulinkari.


Sukanya said...

aha.. great... thankyou very much ...
-"sydney tamilan"
Mon, 16 Jul 2007 04:37:26 +1000 (EST)

Sukanya said...

Thanks for the mouth watering dish.
Mon, 16 Jul 2007 11:57:39 +0530

Sukanya said...

Dear Sukanya

I prepared your receipe of Pulinkari without onions. It came out very well. We all liked the taste of it. Thanks once again for posting.
Warm Regards
Shanti Subramanian
Wed, 18 Jul 2007 14:34:56 +0400

Sukanya said...

Hi Sukanya,
Iam Meera, I joined this group recently.
The Pulinkari recipe was fine. I made it yesterday and it was a hit.
I enjoy trying out new dishes.
Thank you,
Thu, 09 Aug 2007 05:09:28 -0000


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