KUMBALANGA PULINCURRY

Pulincurry is a curry with gravy (ozhichu koottaan/kuzhambu) which goes well with rice. It can be made with vegetables like vendakkaa (ladies finger) and chembin thaal (colocasia stem) also.

INGREDIENTS

1. Ash gourd (kumbalanga) - 1/2 kg
2. Tamarind - 1 table spoon
3. Turmeric powder - 1/2 tea spoon
4. Muringakkaa (drumstick) - 1 (optional)
5. Grated coconut - 3/4 cup
6. Red chillis - 2 + 2
7. Fenugreek - 1 tea spoon
8. Coconut oil - 1 table spoon
9. Mustard seeds - 1 tea spoon
10. Curry leaves - 1 sprig

METHOD

1. Clean and cut muringakka into 2" pieces

2. Remove skin and seeds and cut ash gourd into thin 3/4" square pieces.

3. Add 1/2 cup hot water to the tamarind and extract juice.

4. Cook ash gourd and muringakka with 1/4 tea spoon turmeric and 2 cups of water. Once it is almost done add tamarind extract and cook again. Reduce heat.

5. Heat oil in a pan and fry 2 red chillis and fenugreek. Grind the coconut with 1/4 tea spoon turmeric, salt  and the fried chilli and fenugreek to a fine paste.

6. Add the coconut paste to the ash gourd and cook on low heat. Check for taste. If it tastes bitter add more tamarind juice. When it starts frothing switch off heat.

7. Heat the pan (with oil ) again. Splutter mustard seeds, fry the remaining chillis and curry leaves and pour into the curry.