Sunday, July 29, 2012

Podi Podicha Pulinkari





The Palakkad cuisine is loaded with coconut and lentils. You will hardly find any recipes without the use of these two ingredients. One such rarity is this Pulinkari. It is a tamarind based gravy with veggies like Pumpkin or ladies finger and is spiced and thickened using a special roasted rice powder. It looks very much like Sambar, but has a very distinct aroma and taste. Since the pulinkari is devoid of coconut and lentils, it is best served with usili or thoran and white rice. It can also be served as an accompaniment to idly and dosa as well.



What you’ll need
  1. Pumpkin – 1.5 cup, peeled and cubed into pieces
  2. Green Chilly – 1 slit
  3. Tamarind – 1 lemon sized ball
  4. Powdered Jaggery – 1 tsp
  5. Turmeric Powder – ¼ tsp
  6. Salt to taste
  7. Oil – 1 tsp

To roast and powder
  1. Raw Rice – 2 tbsp
  2. Methi Seeds – ½ tsp
  3. Dried Red Chilly – 2 or 3
  4. Asafoetida – a generous pinch

To temper
  1. Coconut oil – 1 tsp
  2. Mustard Seeds – 1 tsp
  3. Curry Leaves – few sprigs

Method
  1. Soak the tamarind in hot water for 10 minutes. Squeeze and extract the tamarind juice. Keep aside. Should be about 1 cup.
  2. Wash the rice and drain it.
  3. Heat a kadai, and dry roast the rice, as it starts changing color add the methi seeds and red chilly and roast till the rice has turned golden brown. Cool and powder. Keep aside.
  4. Heat oil in a Kadai, add the pumpkin and green chilly and sauté for about 2 minutes.
  5. Next add the tamarind extract to the pumpkin pieces, with about 1 cup of water.
  6. Add turmeric powder, salt and asafoetida. Mix well and let this come to a boil.
  7. Cover and cook on medium flame till the pumpkin pieces are cooked.
  8. Add jaggery and let it boil uncovered for another 3 to 4 minutes.
  9. Now mix the roasted powder in 1 cup of water and add it to the above gravy.
  10. Simmer for another 3 to 4 minutes. Garnish with curry leaves.
  11. Heat a small frying pan with oil. Add the mustard seeds and pour this over the pulinkari.



Serve with a thoran or usili of your choice.

We had with Kothavarangai Usili and rice.

Note: 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.

28 comments:

rajirk said...

it is quite tasty as my mother used to make this. thanks for posting this. after coming to mumbai, have really lost the touch of south indian chamayal as none of the family members like the same as they are familiar with north indian subzi and roti, paratha etc. If it all i have to make, only for myself. but when i want it, i make the same eat alone. but with the restrictions on tamarind, missing, vathalkuzhambu, milagu kuzhambu etc. sambar, i make without tamarind.

Vidhya said...

I love this tangy curry and hadn't had this in a while.Would love to savor that plate now.

Follow foodie said...

Wow So nice
http://www.followfoodiee.com/

Nagashree said...

I love tangy-sweet stuff, fresh ground methi seeds should make it very aromatic, will definitely try this version. Just wanted to comment that we eat a slightly similar dish called pulusu with the dal palya you have on the side in the picture :-)

jeyashrisuresh said...

Wow this is quite new to me. nice and flavorful too

Priya Satheesh said...

Sounds flavorful and love this recipe...So tempting:)

Akila said...

Looks delicious

Event: Dish name starts with N

PT said...

full of flavors and delicious..

Anshu Bhatnagar said...

Tempting dish...beautiful presentation.

http://anshu-mymomsrecipes.blogspot.in/

Prathima Rao said...

Have never tasted this traditional dish...Looks like I cannot miss this one & must give it a try..lipsmacking..
Prathima Rao
Prats Corner

Tina said...

Delicious..

Sanoli Ghosh said...

very delicious and flavorful one.

http://sanolisrecipies.blogspot.com

Archana said...

yum. This is delicious.love your pics.

lazyoptimist said...

Hey I am glad I came across your blog! My hometown is Palakkad :) I'll definitely make my mom read your blog. :)

Hema said...

Very tangy and delicious,great combo with the usili..

Santosh Bangar said...

tangy crry is perfect with rice

Kavitha said...

love this tangy curry....will try this :)

Julie said...

Flavor rich curry,delicious with rice!

Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

Swathi Iyer said...

Podi podicha pulinkari looks delicious Kaveri Love to try it.

Premalatha Aravindhan said...

wow love to crab the plate,delicious recipe...

PrathibhaSreejith said...

Love this pulinkari even with idli n dosa, tabgy n delicious with full of flavors :)

Roshni said...

Bookmarking it... will try it..

Sobha Shyam said...

nice new look of the blog dear :) curry sounds so flavourful and delicious, best with hot steaming white rice rt :)

Rajani said...

podi podichu...great pics, and aroma wafts through the pics

Anonymous said...

sherikkum podi podichu....tried it...was taken back to my childhood vacation days in palakkad

lalitha said...

Nice easy recipe

lalitha said...

Nice easy recipe

lalitha said...

Nice recipe with available things easy

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