Mathanga ( Pumpkin ) Pulincurry - Pulinkari

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

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

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

EXPLORE CATEGORIES