:: Ingredients for Pulinkari
Pumpkin 1 cup cubed
Taro(chembu)* 1 or 2
Shredded coconut 1 cup
Urid dal 1 tspn
Cumin seeds 1 tspn
Red chilly 3-4
Black pepper powder 1 tspn(or as per taste)
Tamarind paste 1 tbsn
Turmeric powder 1/2 tspn
Salt as per taste
:: How to make Pulinkari
If you are allergic to taro, you can use pumpkin alone,
use 2 cups of pumpkin and
you might need to reduce the amount of water slightly.
Peel and cube taro and boil with enough water to cover
them. Drain the water and
keep aside.
Meanwhile, roast coconut, urid dal, cumin seeds and red
chillies till browned.
Grind together to a fine paste adding enough water.
Start cooking taro and pumpkin in a covered pan with
tamarind paste, 2 cups of
water and turmeric powder. When water comes to a boil
reduce heat and continue
cooking.
When vegetables are almost done, add salt, ground coconut
and pepper and cook
till vegetables are fully done and gravy is thickened( as
per ur required
consistency). This is best if served after 3-4 hours.
:: Pulinkari Cooking Videos
[More Indian food recipes from this category: ] |
