E-mail : c.keluvettan@lycos.com

Pulinkari

Ingredients

Pumpkin or Squash or Zucchini (cut into one inch cubes) - 2 cups
Coconut - 2 tablespoon
Chilli powder - 1 teaspoon
Coriander seeds - 1 teaspoon
Methi seeds - 1 teaspoon
Turmeric powder 1 teaspoon
Tuar dal - 1 tablespoon
Urad dal - 1 tablespoon
Tamarind extract - 1 tablespoon
Hing powder - 1 teaspoon
Curry Leaves - a few
Dry Red Chillies - 2
Salt to taste
Oil - 1 teaspoon

Method:

1. In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool.
2. Cook the pumpkin with the chilli powder and turmeric powder and salt. Add the tamarind extract and simmer for a few minutes.
3. Add the coconut paste, hing powder and the curry leaves.
4. Heat the oil in a frying pan and pop mustard seeds and dry red chillies and add to the mixture.