Kerala Pulingari is a beloved traditional curry from South India, known for its vibrant blend of tangy and savory flavors, thanks to the unique combination of tamarind, coconut, and spices. Ideal for enthusiasts of Kerala’s rich culinary heritage, this dish is not only delicious but also comforting. If you’re looking to explore the delightful world of Kerala cuisine, this hearty curry is sure to win a place in your kitchen.
To prepare this authentic Kerala Pulingari, you’ll need the following ingredients: one ash gourd (also known as Madras cucumber or raw papaya), a lemon-sized piece of tamarind, about 2 ¼ cups of tur dal (thuvara parippu), grated coconut (three-quarters of a large coconut or one small coconut), and various spices, including turmeric powder, chili powder, fenugreek seeds, and salt to taste. For the seasoning, you will require mustard seeds, fenugreek seeds, curry leaves, and red chilies.
Start by soaking the tur dal for an hour and the tamarind in hot water for half an hour. Cut the ash gourd into cube-sized pieces. In a pressure cooker, cook the chopped vegetable and dal along with turmeric and chili powder until three whistles indicate they are done. Once cooked, squeeze the soaked tamarind to extract its juice and add this to the dal mixture, allowing it to boil thoroughly.
Next, heat coconut oil in a seasoning pan and add fenugreek seeds. Once they change color, introduce whole red chilies and sauté briefly. If you’re using chili powder, add it after turning off the heat. Transfer this mix to the grated coconut and grind it into a coarse paste, then incorporate it into the cooked vegetables. Allow the curry to simmer for one minute.
For the final seasoning, heat more coconut oil and add fenugreek seeds. When they change color, add mustard seeds, waiting for them to crackle before incorporating curry leaves and broken red chilies. Sauté for a few seconds and pour this flavorful seasoning over the curry to complete your authentic Kerala Pulingari, a dish that embodies the essence of South Indian cuisine.
