
Recipe
Pulinkari - Tangy Tamarind Curry
Tamarind Delight - A Burst of Tangy Flavors in Every Bite
4.8 out of 5
Pulinkari is a traditional Indian curry that originates from the vibrant cuisine of South India. This dish is known for its tangy and spicy flavors, making it a perfect balance of taste and aroma.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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1 cup (240ml) tamarind pulp 1 cup (240ml) tamarind pulp
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
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2 dried red chilies 2 dried red chilies
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10-12 curry leaves 10-12 curry leaves
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1 onion, finely chopped 1 onion, finely chopped
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2 tomatoes, chopped 2 tomatoes, chopped
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 tablespoon red chili powder 1 tablespoon red chili powder
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1 tablespoon coriander powder 1 tablespoon coriander powder
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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Salt to taste Salt to taste
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2 cups (470ml) water 2 cups (470ml) water
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2 cups mixed vegetables (okra, eggplant, drumsticks) 2 cups mixed vegetables (okra, eggplant, drumsticks)
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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
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1.Soak the tamarind pulp in warm water for 15 minutes. Extract the juice and set aside.
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2.Heat oil in a pan and add mustard seeds. Once they start spluttering, add fenugreek seeds, dried red chilies, and curry leaves.
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3.Add chopped onions and sauté until golden brown. Then, add tomatoes and cook until they turn soft.
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4.Add turmeric powder, red chili powder, and coriander powder. Mix well.
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5.Pour in the tamarind juice, coconut milk, water, and salt. Stir to combine.
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6.Add the mixed vegetables and simmer until they are cooked through.
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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.
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