- Remove and discard the seeds from Mathanga. Scrape the skin off completely. Dice into cubes of ½ inch and set aside. Soak tamarind in 1 cup warm water for 10 mins. Extract pulp or juice and keep aside. For the paste: Heat a pan. When hot, simmer the flame and add all the ingredients for the paste to the pan - grated coconut, urad dal, red chilies, coriander seeds, curry leaves and fenugreek. Keep tossing frequently roasting till the ingredients turn golden brown in color taking care not to burn them. Take the pan off fire and let it cool down completely. Transfer the roasted ingredients to a mixie jar. Add little water and grind to a smooth paste and set aside. Take tamarind extract in a saucepan. Add cubed mathanga, turmeric powder, red chili powder, salt and mix well. Place the pan on the stove, simmer the flame completely and let it cook covered for 5 to 7 mins till the pumpkin gets cooked and soft to the touch. Add ground paste and mix well. If it is too thick, add water to adjust to the consistency your prefer. Cook covered for another 3 to 4 mins. Prepare the seasoning by heating coconut oil in a tadka pan. Add mustard seeds and when it pops, add cumin seeds, dry red chili, curry leaves and asafoetida. Roast for few seconds and pour this seasoning over the boiling pulinkari. Switch off stove and close the pan tightly with a lid and rest for 5 mins for the flavor of tempering to seep into the pulinkari. Mix well and serve hot with rice.
Mathanga pulinkari
#myrecipe
By Radha Nelanti
Jan, 28th
573
Servings
4 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- Yellow pumpkin
- Tamarind
- Turmeric powder
- Red chilli powder
- Salt
- Coconut
- Dried red chillies
- Urad dal
- Corinader seeds
- Curry leaves
- Fenugreek
- Mustard
- Cumin
- Hing
- Oil
