I have already posted the southern kerala style pulingari recipe. This one is totaly different from southern style. . For making podipodicha( means powdered masalas) pulingari we have to powder the masala and add to the curry using very little coconut. This type of pulingari is served in temple festivals also. It is very popular in Palakkad ( kerala). Let us see how to make this easy yummy curry which goes well with hot rice, idly, dosa or any tiffin. Let us see how to make this.

Preparation time approx 20 to 25 minutes.

Ingredients.

250 gram of yellow pumpkin or mathan (not much ripped)

150 gram of white pumpkin or ilavan or kumbalam or vella pooshanikka.

4 tbsp raw rice.

1 tsp methi seeds

1 tsp coriander seeds

3 tbsp grated fresh coconut.

6 red chillies ( adjust according to your taste)

a small piece of asafoetida or 1/2 tsp asafoetida or hing powder.

a lemon size tamarind soaked in water.

1/2 tsp turmeric powder.

2 tbsp coconut oil.

1 tsp mustard seeds

few chopped curry leaves.

1 red chilly

Method.

Squeeze out the jucie from the tamarind and keep aside.

Dry fry the rice first till it turns nice red coclour. Dry fry the coriander seeds, red chillies , asafoetida and methi seeds . Powder all these and keep aside.

Grind the coconut with water and make a paste of it. Keep aside.

Cut the pumpkin in a little bigger pieces. ( i have not removed the skin). Cut the white pumpkin also in to little bigger pieces removing its skin.

In a deep pan or kachatti add all the veggies, salt, turmeric powder tamraind juice and 1 cup of water. Let it cook well. ( you can pressure cook this for one whistle also )

Mix the dry powdered masala powders with half cup of water. When the veggies are cook well add this masala paste to curry. Add some more water to adjust the consistency. Let it boil and the raw taste go. When it is cooked add the ground coconut paste and add little more water. Boil and switch of the stove.

Heat the coconut oil and add mustard seeds . Let it splutter. Now add chopped curry leaves and 1 red chilly. Pour this over the gravy.

Tips.

You can use vegetables like ladies finger, brinjal, colocasia or arbi or chembu or the stem of colocasia, drumstick . Yellow pumpkin is a must then only you will get the real taste.

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