Pulinkari

Recipe Ingredients

2 cups	474ml	Pumpkin - squash or zucchini, cut in 1" cubes
2 tablespoons	30ml	Coconut
1 teaspoon	5ml	Chile powder
1 teaspoon	5ml	Coriander seeds
1/4 teaspoon	1.3ml	Methi seeds
1/2 teaspoon	2.5ml	Turmeric powder
1 tablespoon	15ml	Tuar dal
1 tablespoon	15ml	Urad dal
1 tablespoon	15ml	Tamarind extract
1 teaspoon	5ml	Hing powder
		Few curry leaves
2		Dry red chiles
		Salt - to taste
1 teaspoon	5ml	Oil

Recipe Instructions

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 chile 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 chiles and add to the mixture.

Source:
Maya Nair (kerala.org/cuisine)

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