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Mathanga puli curry
Mathanga puli curry

Before you jump to Mathanga puli curry recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.

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Whole grain foods are an superb choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch. Eating on the run can be healthier with wholesome chips and crackers. Make the change from refined products just like white bread to the healthier whole grain choices.

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We hope you got benefit from reading it, now let’s go back to mathanga puli curry recipe. You can have mathanga puli curry using 16 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Mathanga puli curry:
  1. Use 1/2 kg pumpkin
  2. Provide 1 lemon size tamarind soaked in1/2 cup hot water
  3. Use 1/4 tsp Turmeric powder
  4. Prepare as required Salt
  5. You need Roasted and grounded
  6. Get 1/2 cup coconut grated
  7. Provide 1 tbsp Coriander powder
  8. Prepare 2 tbsp red chilli powder
  9. Take 1 tsp urad dal
  10. Take 1 tsp chana dal
  11. Prepare 1 sprig Curry leaf
  12. You need 1 tsp coconut oil
  13. You need For tempering
  14. You need 1/2 tsp mustard seeds
  15. Provide 2 dried red chillies
  16. Provide 1 sprig curry leaves
Instructions to make Mathanga puli curry:
  1. For roasting the masala for pulincurry, take a pan and heat it on a medium flame. Add a teaspoon of coconut oil
  2. Add urad dal, chana dal, curry leaves and fry till the dals turn golden in colour
  3. Add the grated coconut and roast it on a low flame till the coconut turns golden brown.
  4. To this add the coriander powder and then chilli powder. Roast it till raw smell of the powders go.
  5. Switch off the flame and let the mixture cools. Ground it into very fine paste. You can add water, while grinding
  6. Meanwhile, add the chopped pumpkin into a pressure cooker with around 1/4 cup of water. To this add turmeric powder and salt required. Close the lid, cook the pumpkin when the pressure forms but before the whistle comes and switch it off
  7. The pumpkin cooked will not be mushy in this stage. You can cook the pumpkin in open pot also
  8. Transfer the cooked pumpkin to another pot. Extract the tamarind soaked and add it to the pumpkin
  9. Allow it to boil and cook it on a medium flame for 10 minutes as the pumpkin absorbs the tamarind juice. Check whether salt is needed
  10. Add the ground coconut masala to pumpkin curry and let it boil in a low flame for 2-3 minutes. Switch off the flame
  11. For tempering heat coconut oil. Add the mustard seeds. As it splutters add red chillies and curry leaves. Pour this into the pumpkin pulincurry. Mix it well
  12. Mathanga or Pumpkin pulincurry is ready to serve. Have it with hot rice

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