Pulinkari is a traditional dish from Kerala, South India. It is made of tamarind sauce with ground coconut and spices. It is very simple to prepare and a tasty dish. I learnt it from my mother in law who cooks very good, authentic Kerala dishes. You can prepare this dish on a busy day cause it wont take much of your time and serve it along with white rice, any vegetable stir fry and papad. Here you go…
Preparation time: 20 minutes
No. of servings: 4 to 5
Spice level: 3.5 out of 5
- Seedless whole tamarind – 1 tbsp
- Okra or Pumpkin or colocasia or ash gourd – 1 cup
- Shredded coconut – 1/3 cup
- Fenugreek seeds – 1 tsp
- Dried chillies – 3
- Raw rice – 1 tbsp
- Turmeric powder – 1/4 tsp
- Oil – 1 tsp
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- Urad dal or split white lentils – 1 tsp
- Dry chili – 1
Method of Preparation:
- Cut vegetables to small pieces. I used okra and had cut it into 3/4 inch pieces.
- Add tamarind to a cup of hot water and let it sit for 2 to 3 minutes.
- Heat a tsp of oil in a pan and add fenugreek seeds and dried chilies. Fry till the color changes.
- Now add rice and shredded coconut and fry it for a minute.
- Turn off the stove and let it cool.
- Now heat the tamarind extract along with 2 more cups of water and add the cut veggies and turmeric powder.
- Let it boil and veggies get cooked. If there is less water after the veggies are cooked, add one more cup.
- Now grind the coconut mixture to a loose paste by adding a little water.
- Once the veggies are completely cooked add the ground paste and mix well.
- Let it cook for a couple of minutes and then transfer it to the serving bowl.
- Now heat oil in a seasoning pan and add mustard seeds. Once they splutter, add urad dal and broken dried chili and fry till urad dal becomes golden brown.
- Add the seasoning to the prepared sauce.