Pulincurry…another exclusive yet extremely popular dish prevalent even today in Kerala households…. A must try for those getting bored stiff with the habitual taste of Sambhar or Pulissery as the first course with rice…. This is in fact a rather unique dish that u can churn out within minutes and that too with any type of veggies u have in hand…just like I got myself a yummy and absolutely lip-smacking pulincurry for lunch from a leftover papaya…and thankfully didn’t turn out to be a nightmare as expected....:)
For those rather oblivious to this particular dish, Pulincurry can be briefly described as a combination of cooked veggies and puli (tamarind) in a coconut base with a final tempering of spluttered mustard, fenugreek and curry leaves…. And believe me, it’s indeed the aromatic tempering which is the genuine secret behind the palatability exuded by this dish…that wud really leave your taste buds yearning for more…especially to those who love pure naadan food!!!
Since childhood, sambhar has been my first love with rice…in fact I cud have it three times a day…thereby making me quite averted to the variant curries like pulincurries or theeyals n other stuff…. And now, when I’ve started to explore the world of cookery and begun to relish that special taste and feel of other curries that I realized how much I had missed in those days when my Amma used to literally force me to have a taste of these yummy curries. Anyway, fortunately enough, I’ve slowly started to shift gears to include those curries as well for lunch…and thus sambhar slowly getting itself into the backseat…a sporadic change maybe for a day or so…and then it’s back to the good old sambhar… :)
And here’s how the recipe goes…..
A medium sized Kappanga(Papaya)
A handful of Red gram (Thuvaraparippu)
A couple of Tomatoes
½ of one Coconut
1 tsp Cumin seeds
A couple of Small Onions (Cheriya ulli) (optional)
½ tsp Turmeric powder
1 tsp Chilly powder
Salt – As required
A tbsp of Coconut Oil
1 tsp of Mustard seeds
½ tsp Fenugreek seeds
A couple of broken Dry red chillies
A few Curry leaves
1)Cut kappanga into medium sized chunks.
2)Cook dhal separately and keep it aside.
3)Place kappanga in a vessel along with turmeric powder, chilly powder, a little salt and water and cook till half done.
4)Meanwhile, grind together coconut, cumin seeds and small onions into a fine paste.
5)Add sliced tomatoes along with the coconut paste and cooked dhal into the vessel and mix well.
6)Simmer for sometime till cooked well.
7)Remove from flame.
8)Splutter mustard seeds and fenugreek seeds and sauté red chillies and curry leaves in oil in a frying pan. You can also fry chopped small onions at this stage.
9)Add the above tempering into the vessel and mix well.
10)Cover the vessel to lock that ravishing flavour.
Though I’ve used tomatoes here, you can also substitute it with pure black tamarind (Puli) or mangoes accdg to your liking... and accdgly, the colour and the texture of this curry is subject to change. On a personal view, use black tamarind for optimum results.
And here, as the title suggests, I’ve used Kappanga as the main ingredient…something which tops on nutritional fronts too along with adding a sweet factor to the fairly sour curry…. However, you can use other mushy veggies like Vellarikka or Kumbalanga too along with Drumsticks to work up another version….
After all, as u know, recipes are just guidelines that you can improvise upon or simply do a mishmash accdg to your tastes and moods and you'd definitely come up with something…probably something very spectacular and pioneering… something, you can eventually pass on to your offspring to relish on…. All these, if it turns successful of course…:)
So, on that optimistic note, happy cooking!!!!
Labels: Naadan Veg Curries