Search This Blog

Kerala Pulinkari


Pumpkin or squash or zucchini (cut into 1” cubes)
2 cups
2 tbsp
Chilli powder
1 tsp
Coriander seeds
1 tsp
Methi seed s
¼ tsp
Turmeric powder
½ tsp
Tur daal
1 tbsp
Urad dal
1 tbsp
Tamarind extract
1 tbsp
Hing powder
1 tsp
Dried red chillies
to taste 
1 tsp

In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chilli powder and turmeric powder and salt. Add the tamarind extract and simmer for a few minutes. Add the coconut paste, hing powder and the curry leaves. Heat the oil in a frying pan and pop mustard seeds and dry red chillies and add to the mixture.