Mathanga Pulingari Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 4.Add chopped pumpkin and tamarind pulp. Mix everything together and cook until the pumpkin is tender.
• STEP 5.In a blender, grind grated coconut, green chilies, and cumin seeds to a smooth paste. Add this paste to the cooked pumpkin.
• STEP 6.Add water to adjust the consistency of the gravy. Simmer for a few minutes until the flavors blend well.
• STEP 7.Garnish with fresh coriander leaves and serve Mathanga Pulingari hot with rice or roti.

Cooking Tips

• Choose a ripe and sweet pumpkin for the best flavor.
• Adjust the amount of tamarind pulp and spices according to your taste preferences.
• You can add a pinch of sugar to balance the flavors if needed.
• For a creamier texture, you can add a tablespoon of coconut milk to the gravy.

Storage and Serving

• Mathanga Pulingari can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.
• Serve Mathanga Pulingari as a side dish with steamed rice or Indian bread like roti or naan.