Mathan Pulinkari

Here’s a palakkad cuisine. Each household of pakakkad origin have their own recipe. Here’s how I prepare Mathan Pulinkari.

Ingredients: –
Mathan /Red pumpkin— 1 cup, cut into one-inch cubes
Tamarind— a small gooseberry size
Turmeric— ½ teaspoon
Salt— 1 1/4 teaspoon
Jaggery— 1 tablespoon
Urad dal— 1 tablespoon
Toor dal— 1 tablespoon
Fenugreek seeds— ½ tablespoon
Red chillies— 5 nos
Mustard seeds— ½ teaspoon
Fresh coconut— ¾ cup
Oil— 3 teaspoon
Few curry leaves.

Method
Soak tamarind in a cup of water, remove the tamarind extract. Boil mathan cubes in tamarind extract. To this add one cup of water, turmeric, salt and jaggery. Cook till the mathan cubes are soft. Heat 2 spoon oil (I use sesame oil) fry red chillies, urad dal, toor dal and fenugreek seeds till the dals turns light brown in colour, remove from fire and allow it to cool. Grind together the fried ingredients and fresh coconut to get a smoot paste. Add this paste to the cooked mathan gravy and mix well. Lower the flame and cook it for 2-4 mnts .(check the consistency and adjust). Heat the remaining oil, add the mustard seeds, once the mustard splutters add the curry leaves, add this to the mathan and coconut gravy.
Your Mathan Pulinkari is ready.