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August 9, 2018

Pulingari | Pulinkari | Uppadam

Today I am sharing a super recipe from our kitchen treasure..  "Pulungari" - a tamarind based curry to be had with white rice. A tangy & spicy curry with a tinge of sweetness from jaggery.''

There are many traditional recipes that are fading away from our kitchens, as they are cooked less frequently.  

This Pulungari is a dish from Palakkad and uses vegetables viz., Ladies Finger, Ashgourd, Pumpkin.

Two methods of making pulungari. One is with coconut and the other without. Hence without coconut, you follow the same recipe except that the dry roasted masalas are powdered finely, dissolved in water and then added slowly while stirring to avoid lumps formation.


Ingredients :-

  1. Ladies Finger - sliced into little big pieces - 1/2 cup
  2. Tamarind - Gooseberry size (little more than what you take for sambar)
  3. Turmeric Powder - a pinch (less than 1/4 tsp)
  4. Salt to taste
  5. Grated coconut - 2 tbsp
  6. Curry Leaves - 1 Sprig
  7. Jaggery - 1 tbsp (or as preferred)
For dry roasting 
  1. Raw rice - 3 spoons
  2. Fenugreek seeds - 1/4 tsp
  3. Dried Red Chillies - 2 Nos. (or as preferred)
Tempering :-

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 8 nos.

Procedure :-

  • Boil the tamarind till it becomes soft. Extract water from it.
  • Heat a wok and roast the ingredients given for dry roasting.
  • Let the roasted ingredients cool down to room temperature. Grind them along with coconut and little water to a fine paste.
  • In a wok, add oil when it is hot, add mustard seeds. Once they start spluttering, add the chopped ladies finger (Bhindi / Vendaikai) and fry it till the stickiness goes.
  • Add the tamarind water, Turmeric powder, salt and jaggery. Mix well and let it come to boil,
  • Add the ground masala (wet / dry) while stirring to avoid forming lumps. (Rice paste tend to form lumps quickly if not stirred. so you can switch off the stove, add the masala, give it a mix and then again switch on the gas.). Cook on medium flame.
  • Boil till it thickens and foam forms on top. 
Lipsmacking Pulungari is ready to be served with white rice!

Art of eating :- On the hot rice, pour a tsp of clarified butter (Ghee) and then add the pulungari and mix. Enjoy eating!

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