Name: Mathanga Vendakkai Pulinkari
Prep time: 30 min
Total time: 30 min
Ingredients: 500 g Pumpkin (Mathanga); 4 nos Ladies finger (Vendakkai); 1/4 cup Toor Dal; 4 tsp Coriander powder; 3 tsp Chilly powder; 2 tsp Turmeric powder; Tamarind pulp (As reqd); 2 tsp Coconut oil or refined oil; 1 tsp Mustard seeds; 2 nos Red chilly (cut into small pieces); 2 strips Curry leaves; 1/4 tsp Fenugreek seeds (Uluva); Shallots (finely chopped, Kunjulli); Salt (As reqd)

Mathanga Vendakkai Pulinkari

Mathanga Vendakkai Pulinkari is a delicious side dish cooked in tangy tamarind sauce. Mathanga Vendakkai Pulinkari tastes perfect with hot rice. The dish is unique and special with cooked toor dal and veggies blended with tamarind sauce. Mathanga Vendakkai Pulinkari is nutritious and healthy with a selected combo of varied vegetables. The dish is very easy to cook with limited ingredients. You can explore a well detailed Mathanga Vendakkai Pulinkari here.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

500 g Pumpkin Mathanga
4 nos Ladies finger Vendakkai
1/4 cup Toor Dal
4 tsp Coriander powder
3 tsp Chilly powder
2 tsp Turmeric powder
Tamarind pulp As reqd
2 tsp Coconut oil or refined oil
1 tsp Mustard seeds
2 nos Red chilly cut into small pieces
2 strips Curry leaves
1/4 tsp Fenugreek seeds Uluva
Shallots finely chopped, Kunjulli
Salt As reqd

Instructions

For preparing Mathanga Vendakkai Pulinkari, first remove the skin of pumpkin, wash well and cut into medium sized pieces. Then, wash the ladies finger and cut into medium sized pieces.
Wash the toor dal, transfer into a cooking vessel/pressure cooker and then add the pumpkin and ladies finger pieces to it. Add some water and cook this for 10-15 minutes.
Once the dal and vegetables are cooked, lower the flame and add coriander powder, chilly powder, turmeric powder and salt to taste. Let it boil for another 5 minutes without the lid.
After 5 minutes, add the tamarind juice to this mix(as per taste) and let it boil for another 5 minutes. Then remove it from the stove and keep it separate. Heat 2 tablespoons of oil in a frying pan on medium flame. Add mustard seeds, fenugreek seeds, red chillies, small onion and curry leaves. Fry till onions turn brown.
Add the fried mixture to the Mathanga Vendakkai Pulinkari and mix well.
Serve the curry with rice/upma/idly/dosa.

Notes

Tasty and nutritious

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Mathanga Vendakkai Pulinkari