Nowadays i find myself stirring up recipes which are made quite often at home by mom. I think i am sinking into a home sickness mode now, that i make so much of amma's recipes other than trying out something new or the staple curries that i usually make. Yeah , i know , its just been a year that I've been to India , but i guess i have reached a saturation point earlier this time :) !!! Hopefully we might plan something soon, i wish it to happen pretty soon itself.
So, i wanted to share this very recipe which is very common at our house, mom usually makes this at least once in a week , with different veggies. Pulin Curry literally translates to Tamarind Curry , but the use of tamarind is limited to a small quantity and coconut is very well used in this curry. I am not sure , but guess this is something that i have seen only in Trivandrum side households, i would say a Kerala Style Puli Curry.
This curry can be made with Cucumber - Brinjal Combo or Lady finger - Brinjal. This curry truly has a distinct flavour , and this is best combo with a Fish Fry and a Veggie stir fry. I still remember days having this gravy with hot hot fish fry right out from the pan and i should say, that was the perfect meal of all.
Puli Curry / Tamarind -Coconut Curry
5 -6 Drumsticks ( finger length, i used the frozen ones )
5 -6 Lady fingers ( cut in 2 or 3 )
1 Brinjal ( cubed )
Tamarind ( a small lemon sized soaked in water and extract juice )
For Grinding :
1 1/2 cups Grated Coconut
1/2 tsp Cumin
1 tsp Red Chili powder
1/2 tsp Turmeric powder
For Tempering :
1/2 tsp Mustard seeds
2 -3 Dry Red Chilies
1 Shallot ( sliced )
Saute lady fingers without adding oil on medium heat , for about 2 mins, and set aside.
In a vessel boil drumsticks adding about 1 cup water , until done.
Add in the brinjals and the tamarind extract and, let it cook until half done.
Now add in the lady fingers, and let it simmer for a minute or two.
Pour in the ground mixture ,water as needed and just heat the curry , do not let it boil, it may curdle.
Heat oil in a small kadai and pop mustard seeds, chili , shallots and curry leaves, and pour the tempering on the curry and serve.