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Mathanga ( Pumpkin ) Pulincurry - Pulinkari Recipe

Mathanga ( Pumpkin ) Pulincurry - Pulinkari is a popular Indian Curries
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • 150 g - pumpkin, cut into cubes
  • 125 ml - water
  • 1/2 tsp - salt
  • 1 tsp - Tamarind paste or 3 tsp Tamarind juice
  • For Coconut paste:
  • 75 g - grated Coconut
  • 7 - Dried red chillies
  • 1 tsp - black gram
  • 3 tbsp - Coriander seeds
  • 1 spring - Curry leaves
  • For seasoning:
  • 2 tsp - oil
  • 3/4 tsp - Mustard Seeds
  • 1/2 tsp - Cumin seeds
  • 1/4 tsp - Fenugreek seeds
  • 1 spring - Curry leaves
  • How to Make Mathanga ( Pumpkin ) Pulincurry - Pulinkari:

    1. For coconut paste:
    2. Dry roast grated coconut, black gram, dried red chillies, coriander seeds and curry leaves till golden colour and.
    3. Make a smooth paste of it by adding 2 tbsp water.
    4. Final preparation:
    5. Cut pumpkin into 1/2 inch cubes.
    6. In a bowl, boil pumpkin pieces in water with 1/2 tsp salt and tamarind paste or juice.
    7. When it is 3/4th done, add coconut paste and mix well.
    8. Boil on a low heat for 5-8 minutes.
    9. For seasoning:
    10. Heat oil in a pan and add mustard seeds.
    11. When they begin to pop, add cumin seeds and fenugreek and saute for a minute.
    12. Add curry leaves and stir well.
    13. Pour the seasoning over pumpkin.
    14. Recipe Courtesy: Niya's World




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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