This is how Mathanga puli curry might help you in weight loss
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Before you jump to Mathanga puli curry recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Looking At The Many Benefits Of Coconut Oil.
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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 achieve that.
The ingredients needed to cook Mathanga puli curry:
- Take 1/2 kg pumpkin
- Provide 1 lemon size tamarind soaked in1/2 cup hot water
- You need 1/4 tsp Turmeric powder
- Provide as required Salt
- Use Roasted and grounded
- Provide 1/2 cup coconut grated
- Get 1 tbsp Coriander powder
- Provide 2 tbsp red chilli powder
- Take 1 tsp urad dal
- You need 1 tsp chana dal
- Use 1 sprig Curry leaf
- Provide 1 tsp coconut oil
- Get For tempering
- Take 1/2 tsp mustard seeds
- Take 2 dried red chillies
- Prepare 1 sprig curry leaves
Steps to make Mathanga puli curry:
- For roasting the masala for pulincurry, take a pan and heat it on a medium flame. Add a teaspoon of coconut oil
- Add urad dal, chana dal, curry leaves and fry till the dals turn golden in colour
- Add the grated coconut and roast it on a low flame till the coconut turns golden brown.
- To this add the coriander powder and then chilli powder. Roast it till raw smell of the powders go.
- Switch off the flame and let the mixture cools. Ground it into very fine paste. You can add water, while grinding
- 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
- The pumpkin cooked will not be mushy in this stage. You can cook the pumpkin in open pot also
- Transfer the cooked pumpkin to another pot. Extract the tamarind soaked and add it to the pumpkin
- 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
- Add the ground coconut masala to pumpkin curry and let it boil in a low flame for 2-3 minutes. Switch off the flame
- 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
- Mathanga or Pumpkin pulincurry is ready to serve. Have it with hot rice
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