Wednesday, 6 January 2016


Another curry from God’s own country and  land of coconut trees.
Pulinkari is a coconut and tamarind based curry and is an authentic Kerala dish. Different kinds of vegetables are added into this tangy coconut sauce  like lady’s finger pumpkin, ash gourd, elephant yam,(chenai), colocaesia(chembu). Here I have used pumpkin, lady’s finger and drumstick. Adding onion is purely optional,  I used to add small onions to enhance the taste. Even you can add 2 or 3 flakes of garlic if you like the flavour of garlic. This curry goes well with rice and is simple and tasty.


Red pumpkin                                  - 200 grams
Drumstick                                        - 2 nos
Lady’s finger                                   -100 grams
Tamarind                                         -lemon size
Turmeric powder                         - ¼ tsp
Jiggery                                               - 1 tbsp
Salt                                                       - to taste


Raw rice                                             - 3 tbsps
Methi seeds                                      - ½ tsp
Red chilly                                          - 4 nos
Small onions                                   - 8 nos(optional)
Grated coconut                              - 1 ½ cups

Fry the above ingredients in a tbsp of coconut oil and grind together to a fine paste.


Coconut oil                                       - 1 tsp
Mustard seeds                               - 1 tsp
Methi seeds                                      - ¼ tsp
Red chilli                                          - 2 nos
Curry leaves                                    - 1 sprig


Wash and cut the pumpkin into medium sized cubes and lady’s finger drumstick into one inch pieces.
Soak tamarind in hot water and extract the pulp and keep aside.
Boil the vegetables in the extracted tamarind pulp adding turmeric powder and salt till the vegetables are cooked tender in a medium flame.
Add the ground paste and jaggery to the boiled vegetables and add required amount of water to get the required consistency.
Boil it for five minutes in a medium flame and remove from fire.
Season mustard seeds, methi seeds red chillies and curry leaves in coconut oil and it to the gravy.
Yummy tangy pulingarry is ready to serve with hot rice.


Whenever methi seeds are used in a recipe, it should not be over fried, or cooked for a long time which the taste becomes bitter.



Channa dal                                      - 1 tbsp
Urad dal                                            - 1 tbsp
Methi seeds                                      - ½ tsp
White til                                            - 2 tsps
Red chillies                                      - 8 nos
Grated coconut                              - 2 cups

Fry the above ingredients in coconut oil, powder it and add this  after the vegetables are cooked.


 Pulinkari is thinner than the Sambar. Also it thicken a little on cooling, due to the addition of rice, if you feel it is too thick you can add a little warm water and mix.

1 comment:

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