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.