Tuesday, February 17, 2015

Thakkali Muringakka Pulinkari

2 tomatoes chopped into medium pieces
1 drumstick, cut into 2 inch sticks
15 shallots, sliced
a gooseberry sized tamarind ball, soaked in half a cup of water
To roast and grind
3 Tbsp grated coconut
2 shallots
1/4 tsp fenugreek seeds
few curry leaves
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp garam masala powder
1/4 tsp turmeric powder
For tempering
1/2 tsp mustard seeds
1/4 tsp urid dal
few curry leaves

salt to taste
3 tbsp oil

  •  In a pan take two shallots, fenugreek seeds, coconut and curry leaves. Roast this until the coconut turns brown in colour.
  • Once cooled grind this along with the chilli powder, coriander powder, garam masala powder and turmeric powder into a fine paste. Keep this aside.
  • Now heat 2 tbsp oil in a pan. Add the sliced shallots. Fry until the onions start to turn golden brown.
  • Now add the tomatoes and drumstick. Stir fry for 2-3 minutes.
  • Then add the grinded masala paste. Saute everything well until the raw smell of the masala goes(approximately 2-3 minutes).
  • Squeeze out the tamarind juice into the soaked water. Strain the tamarind juice and add it to the curry.
  • Add 1 cup of water and salt too. Allow this to come to a boil.
  • Cover and cook for 10 minutes on a medium low flame, until the gravy thickens slightly and the drumsticks get cooked.
  • Heat 1tsp oil in a small kadai, Add the mustard seeds. Once they start to crackle add the urid dal and curry leaves. As the urid dal starts to turn into light brown colour, remove the kadai from heat and pour this seasoning over the tomato and drumstick curry. Mix well and serve hot with  steamed rice. 


  1. Oh... look at the color of the pulinkari... yum...

  2. Oh I was also going to say the same Rafee, aaa kootande color kandaal thane oonu kazhikan thonum sathyam.
    We make varatharcha kootan but without masala powder ee lovely color varulla but enda adinde secret? Is it because of tamarind's color and varutha tenga's color reply cheyane please then I want to try.

    1. Thankyou so much Meena. About the colour, I guess the color of the tamarind(dark brown), then the roasted coconut and the chilli powder(I had used Kashmiri chilli powder instead of the regular one and moreover it was not a store bought one but freshly ground at home), all these together gave the curry this color. Moreover as tomato is the main ingredient, it too played a vital role in the color factor:)))

    2. Priya & Tessa,
      I tried the recipe and it was awesomeee! I omitted the masala pd but did all the rest same color vannu ketto .Made some koorka upperi to go with it. Paraythe vyaa nalla oonu ayirunnu. Will post the pic soon.
      Btw swantham mulakku podiyooo ende deyvame :) expecting a post soon on that as to what type of chili to buy,how to powder without sneezing (no kidding) etc.

    3. So happy that you liked it Meena and the combination with koorka uperi must have been awesome. Wish to have some koorka uperi right now;). Pinne mulakku podi was sent back from home, allathe njan ivide podichathu alla. Was done my mom and sent:)))))

  3. we call it as puli kuzhambu.lovely priya

  4. we call it as puli kuzhambu.lovely priya

  5. wow lovely and we call it as puli or kara kuzhambu

  6. wow lovely and we call it as puli or kara kuzhambu

    1. Thankyou Ramya. Yeah I know that it is referred to as puli kuzhambu too.


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