Pulinkari - Tangy Tamarind Curry

Ingredients

• 1 cup (240ml) tamarind pulp 1 cup (240ml) tamarind pulp
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 2 dried red chilies 2 dried red chilies
• 10-12 curry leaves 10-12 curry leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups mixed vegetables (okra, eggplant, drumsticks) 2 cups mixed vegetables (okra, eggplant, drumsticks)
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 / 753
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Soak the tamarind pulp in warm water for 15 minutes. Extract the juice and set aside.
2. 2.
   Heat oil in a pan and add mustard seeds. Once they start spluttering, add fenugreek seeds, dried red chilies, and curry leaves.
3. 3.
   Add chopped onions and sauté until golden brown. Then, add tomatoes and cook until they turn soft.
4. 4.
   Add turmeric powder, red chili powder, and coriander powder. Mix well.
5. 5.
   Pour in the tamarind juice, coconut milk, water, and salt. Stir to combine.
6. 6.
   Add the mixed vegetables and simmer until they are cooked through.
7. 7.
   Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tamarind — Soaking the tamarind pulp in warm water helps in extracting the juice easily. Make sure to remove any seeds or fibers before using the juice in the recipe.

Tips & Tricks

• To enhance the flavors, you can add a pinch of jaggery or brown sugar to balance the tanginess of the tamarind.
• Adjust the spiciness according to your preference by adding more or fewer red chilies.
• For a richer taste, you can substitute coconut milk with coconut cream.

Serving advice

Serve Pulinkari hot with steamed rice or Indian bread like roti or naan. It pairs well with a side of papadums or crispy fried lentil fritters.

Presentation advice

Garnish the Pulinkari with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian serving bowl or on a banana leaf for an authentic touch.