Pulinkari Recipe

• 200 gm Red Pumpkin (peeled)
• 100 gm Cucumber (peeled)
• Salt to taste
• Seedless Tamarind
• 10 Dry Red Chillies (roasted)
• 1 tsp Fenugreek Seeds (roasted)
• 1 medium size Coconut (grated)
• 1 tbsp Oil
• 1 tsp Mustard Seeds

• Slit the vegetables into 3 cm pieces.
• Soak tamarind in 2 tbsp water and take out the pulp.
• Take grated coconut in a pan and cook on high flame until it turns brown. Then Let it cool.
• Mix the cooked coconut with red chillies, fenugreek seeds and grind it thickly.
• Boil the vegetables in 1 ½ cup water on high flame for 20 min. Add salt to taste.
• Add coconut paste, tamarind pulp to it. Get it to boil and then take the pan off heat quickly.
• Take oil in a pan and add mustard seeds. When it starts crackling, add it to the curry for tempering and stir well.
• Serve it hot.