Today’s recipe is a tasty, tangy curry for rice which is mainly made in my place – Palakkad. It is mathan vellapayar pulinkari. I am not sure how much it is made in other parts of Kerala. But in Palakkad it is a very popular curry.This is an easy and tangy curry which is very tasty and can be served as a side dish for rice. It makes use of mathan / yellow pumpkin and vellapayar / lobia (black eyed beans). Apart from being easy to prepare and tasty, it is nutritious. Black eyed beans / lobia is protein packed and pumpkin is a low-calorie vegetable. Pulinkari can be made with coconut and without coconut also. Today I am sharing the without coconut recipe. I have already shared an easy to make pulinkary recipe with coconut. Usually, this curry is made with pumpkin, ashgourd, cucumber and many others but this combination of pumpkin and black eyed beans is my mother’s speciality which I also follow.
For making pulinkari – There is one more tip which I would like to give you. If you think that tamarind is not that healthy or don’t like tamarind and want to replace tamarind with something, try adding 1/2 mango (diced) to this and reduce the quantity of tamarind. I tried this when I was advised to reduce the amount of spicy, sour and oily foods during an ayurvedic treatment phase. During that phase, I wanted to taste something tangy and I used to make this curry very often with raw mango and very little tamarind.
MATHAN VELLAPAYAR PULINKARI – side dish for lunch
preparation time: 10 minutes
cooking time: 25 minutes
recipe type: main
cuisine: kerala, indian
serves: 2 – 3
equipment used used: pressure cooker
- toor dal – 1/4 cup
- pumpkin or mathan – 1/4 kilogram
- black eyed beans – one handful
- turmeric powder – 1/4 teaspoon
- red chili powder – 1 teaspoon
- coriander powder – 1/4 teaspoon
- tomato – 2
- salt – to taste
- fenugreek powder – 1/4 teaspoon
- coriander leaves – for garnishing
- tamarind – one small lemon sized ball
- oil – 1 tablespoon
- mustard seeds – 1 teaspoon
- dry red chili – 2, broken
- curry leaves – few
- shallots – 10, finely chopped
how to make mathan vellapayar pulinkari recipe with step by step photos
1. Soak beans overnight.
2. In a pressure cooker, cook toor dal for 3 whistles.
3. Once the pressure subsides, add soaked beans and cook for another 1 whistle.
4. Wait till the pressure subsides. Then add chopped pumpkin pieces, water, red chilly powder, coriander powder, turmeric powder and salt.
5. Let it boil and simmer the flame. Let the pumpkin pieces get cooked well.
6. Then add tomatoes followed by tamarind juice and let it boil for some time till the raw smell of tamarind goes off. Finally add little fenugreek powder and then turn off the stove.
7. In another pan, heat oil, add mustard seeds. When it splutters, add dry red chilly, curry leaves, and chopped shallots. Fry it nicely till the shallots become brownish in colour. Add it to the curry.
8. Garnish it with corinander leaves.
9. Pulinkari is ready to be served. Serve pulinkari with rice and thoran or mezhukkupuratti.