Kerala Pulingari is a cherished South Indian dish that combines the tanginess of tamarind with the creaminess of coconut, creating a mouthwatering curry that’s rich in both flavor and tradition. This hearty and comforting dish is a must-try for anyone who enjoys the vibrant and diverse flavors of Kerala cuisine. The combination of cooked vegetables, lentils, and spices makes it both nutritious and satisfying.
Ingredients:
1 ash gourd/Madras cucumber/raw papaya (cubed)
Lemon-sized piece of tamarind (soaked in warm water)
2 ¼ cups tur dal (soaked for 1 hour)
¾ to 1 full grated coconut
¼ tsp turmeric powder
¼ tsp red chilli powder (or 5-6 whole red chillies)
¼ tsp fenugreek seeds
Salt to taste
For seasoning:
Mustard seeds
Fenugreek seeds
Curry leaves
Red chillies (broken into pieces)
Coconut oil
Preparation:
Cooking the dal and vegetables: After soaking the tur dal, pressure cook it with your choice of cubed vegetable, turmeric, and red chilli powder until soft (approximately 3 whistles).
Tamarind extract: Squeeze the soaked tamarind and add the juice to the cooked dal mixture. Let it come to a rolling boil.
Coconut paste: Heat coconut oil and sauté fenugreek seeds until they change color. Add red chillies (or chilli powder after turning off the heat). Blend this mixture with grated coconut to form a coarse paste.
Final cooking: Add the ground coconut paste to the cooked dal and vegetable mixture. Boil the curry for a minute to let the flavors meld.
Seasoning: In a small pan, heat coconut oil. Add fenugreek seeds, mustard seeds, curry leaves, and red chillies. Once they sizzle, pour this fragrant seasoning over the curry.
This traditional Kerala pulingari is perfect for serving with steamed rice, offering a delicious balance of sour, creamy, and spicy notes. Enjoy this authentic taste of Kerala in your home!
