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Pulunkari
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Ingredients
•
Colocaesia
- ½ kg
•
Tamarind
- lemon size
•
Salt
- as required
•
Green chillies (slit lengthwise)
- 3
•
Turmeric powder
- ¼ teaspoon
•
Curry leaves (for garnishing)
- 1 sprig
•
Coriander leaves (for garnishing)
- a little
•
Jaggery
- a little
Ingredients For Grinding Together
•
Red chillies
- 10
•
Fenugreek seeds
- 1 ½ teaspoons
•
Coconut (grated, fresh)
- ¾ cup
Ingredients For Seasoning
•
Oil
- 2 teaspoons
•
Mustard seeds
- ¼ teaspoon
•
Fenugreek
- ¼ teaspoon
Method
1.
Fry
"For
Grinding
together"
spices
in little
oil
and
grind
with ¾ cup of grated fresh
coconut
.
2. Pressure
cook
colocaesia
for 10 minutes in enough
water
,
peel
outer skin.
3.
Soak
tamarind
in
water
and extract juice from it.
4. Dilute the extract with enough
water
and
cook
peeled
colocaesia
in that along with
chillies
,
turmeric
for 5 to 10 minutes. (Till
vegetables
change in colour).
5.
Add
ground paste
,
salt
,
jaggery
and
boil
for 1 or 2 minutes.
Remove
from fire.
6. Season
mustard
,
fenugreek
in hot
oil
and
add
to the gravy.
7. Garnish with chopped
coriander
,
curry leaves
.
8. Whenever
fenugreek
is used in recipe, it should not be over fried, or cooked for a long time which will become bitter.
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