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Pulinkari, a sour and tangy dish, is an essential part of Onam Sadhya, prepared with toor dal and seasonal vegetables.
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Tamarind is typically used for the tang, but mangoes can be a delightful substitute, especially with cucumber or drumsticks.
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Jackfruit seeds pair perfectly with cucumber and drumsticks, adding texture and flavour to Pulinkari.
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- Winter melon – 2.5 cups - Toor dal – 3/4 cup - Turmeric powder – 1/2 tsp - Chilli powder – 1/2 tsp - Curry leaves – 1 sprig - Grated coconut – 1/2 cup - Cumin seeds – 1/4 tsp - Tamarind - Salt - Mustard seeds – 1/4 to 1/2 tsp - Dry red chillies – 2 - Curry leaves – A few - Fenugreek seeds – 2 pinches - Oil – 2 tsp
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Grind the grated coconut with cumin seeds to a fine paste and set aside.
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Pressure cook the toor dal in 2.5–3 cups of water for 1 whistle. Add winter melon, salt, turmeric, chilli powder, and curry leaves. Cook until soft, then add tamarind juice and adjust consistency with water.
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Bring to a boil and mix in the ground coconut. Add curry leaves and boil again before switching off.In a small pan, heat oil and splutter mustard seeds.
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Fry the dry red chillies and fenugreek seeds until browned, then add curry leaves. Pour the tempering over the curry, let it sit for 10 minutes, and serve with rice.
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When will you try making pulinkari?
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