Name: Mathenga Pulinkari ( Red Pumpkin in Tamarind Sauce) recipe by Sheena Omana Narayanan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Red Pumpkin (Kaddu in hindi)- 1 small size bowl, cut in bite size cubes; Coriander Powder:- 1 tbsp; Red Chilly powder & Kashmiri Chilly powder - 1/2 tsp + 1/2 tsp= 1 tbsp; Salt as per your taste; Oil as required, I have used coconut oil; Fenugreek seeds- 1/2 tsp; Tamarind Juice- 1 cup; Grated Jaggery- 1 tbsp; Turmeric Powder- 1 tsp; Asafoetida-1 tsp; Onion- 1 cut length wise; Green chilly- 1 cut long; Fenugreek Powder-1/2 tsp; Mustard seeds- 1 tsp; Dry Red Chilly- 2-3 nos; water - 2 cup; Curry leaves few sprigs; Coriander leaves- optional, i have not used as in kerala dish we do not use coriander leaves but this gives additional flavor which has its own special taste.

ABOUT Mathenga Pulinkari ( Red Pumpkin in Tamarind Sauce) RECIPE

Who said Keralites cannot cook any dish without coconut. Mathenga pulinkari( red pumpkin in tamarind sauce) kerala style.....have you all tried pumpkin in tamarind sauce if not then try this recipe which has blend of tamarind and jaggery. This is one of the tastiest way of including this healthy vegetable in our diet.....i personally hate pumpkin but this one recipe made me eat pumpkin again and again my family too love this dish. Lets see the ingredients and method of Mathenga Pulinkari

Ingredients Serving: 2

Red Pumpkin (Kaddu in hindi)- 1 small size bowl, cut in bite size cubes
Coriander Powder:- 1 tbsp
Red Chilly powder & Kashmiri Chilly powder - 1/2 tsp + 1/2 tsp= 1 tbsp
Salt as per your taste
Oil as required, I have used coconut oil
Fenugreek seeds- 1/2 tsp
Tamarind Juice- 1 cup
Grated Jaggery- 1 tbsp
Turmeric Powder- 1 tsp
Asafoetida-1 tsp
Onion- 1 cut length wise
Green chilly- 1 cut long
Fenugreek Powder-1/2 tsp
Mustard seeds- 1 tsp
Dry Red Chilly- 2-3 nos
water - 2 cup
Curry leaves few sprigs
Coriander leaves- optional, i have not used as in kerala dish we do not use coriander leaves but this gives additional flavor which has its own special taste.

Instructions

Heat deep pan or kadai add oil,Fenugreek seeds, fry for 2 mins until it turns brown in color, onion, green chilly, pumpkin pieces and salt stir well.
Add little turmeric powder and little water. Cover with lid and cook until pumpkin pieces turn soft
Add chilly powder, coriander powder and stir well until all masala coats well with pumpkin
Add tamarind juice, jaggery and mix well. Add little more water if required. Cover with lid and allow it to boil for 2-3 mins
Check the salt at this stage if required, add according to your taste. Add fenugreek powder and cover with lid
Remove from stove and set aside, next prepare tempering for this gravy
Heat oil in tadka pan add mustard seeds, curry leaves, dry red chilly in last add hint of hing and remove immediately from fire and pour it in pumpkin curry and cover with lid.
Serve hot with rice.

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