Authentic Palakkad-Style Pulinkari

Pulinkari is a deliciously tangy gravy from Palakkad, made with a medley of vegetables like pumpkin, taro (colocasia), and drumsticks, or simply two varieties of pumpkin. It’s a household favorite and a staple in my kitchen, prepared just as I’ve seen my mom make it.

When you don't have pre-cooked dal available for preparing sambar or other gravies that typically require it, your best option is to make dishes like pulinkari. Pulinkari and similar recipes are perfect because they don’t require cooked dal as an ingredient.

While there are slight variations in the ingredients for the roasted spice blend—like using urad dal, toor dal, or rice—the main flavors come from coriander seeds, fenugreek (methi), dried red chilies, and fresh coconut. Below is my method for preparing this flavorful dish.

My blog features many such recipes that don’t require added dal, yet deliver a delicious taste. These dishes are packed with vegetables and enhanced by a flavorful ground spice paste made with ingredients commonly found in the kitchen.

Ingredients

For the Spice Paste (A):

• 1/2 tsp coconut oil

• A pinch of asafoetida

• 3 tsp coriander seeds

• 3 tsp toor dal

• 1/2 tsp methi seeds

• 2 dried red chilies

• 1 strand of curry leaves

• 1/3 cup fresh grated coconut

For the Pulinkari (B):

• 2 cups assorted vegetables or two varieties of pumpkin

• 1 gooseberry-sized tamarind, soaked in hot water (yields ~1/4 cup tamarind juice)
  (or 1 tbsp tamarind paste)

• 1/2 tsp turmeric powder

• Salt, to taste

• 1 tsp red chili powder

• 1/2 tsp jaggery powder

For Tempering:

• 1 tsp coconut oil

• 1 dried red chili

• 1/2 tsp mustard seeds

• A few curry leaves

Method

1. Prepare the Spice Paste:

   • Heat 1/2 tsp coconut oil in a pan. Fry the asafoetida until fragrant, then roast the coriander seeds, toor dal, methi seeds, red chilies, and curry leaves until aromatic.

   • Remove from heat, let cool slightly, and grind with the grated coconut into a smooth paste.

   2. Cook the Vegetables:

   • Add the chopped vegetables to a pot.

   • Pour in the tamarind juice, add turmeric powder, red chili powder, salt, and a few curry leaves.

   • Cook until the vegetables are tender but not mushy.

   3.Combine and Simmer:

   • Once the vegetables are cooked, add the ground spice paste to the pot.

   • Stir gently, add jaggery powder, and let the mixture come to a gentle boil.

   • Switch off the heat.

   4.Prepare the Tempering:

   • Heat 1 tsp coconut oil in a small pan. Add the mustard seeds, dried red chili, and curry leaves. Let them crackle.

   • Pour this tempering over the Pulinkari.

   5.Serve:

   • Cover and let the Pulinkari rest until serving. Pair it with steaming rice and crispy pappadam for a heavenly meal.

Enjoy the authentic flavors of Palakkad in every bite!