One spoon and it was a complete burst of flavors.I couldn't say if it was more tangy or more sweet or more spicy.I immediately asked her for the recipe and wrote it down but couldn't try it till yesterday.I vividly remembered the soft crunch of pearl onions/shallots which was her special addition to the curry.
Pulingari literally translates to a tangy curry,is a base for many curries which you can try with different vegetables,the popular ones being with paavakya(Bitter gourd),vendakkya(Okra),chena(Yam) and kumbalanga(Ash gourd).
Recipe source - My aunt Leenamoushi aka LM
Mathangya/Pumpkin - roughly 2 cups,chopped
Tamarind - 1 marble size,soaked in 1/4 cup hot water
Haldi/turmeric - 1/4 tsp
Salt to taste
Jaggery - 1 cube OR 1 tbsp,crushed
For the masala
Oil - 1 tsp
Urad dal - 1 tsp
Coriander seeds - 3 tsp
Red chilly - 5-7,depending on your spice level
Grated coconut - 3-4 tbsp
For the tadka/seasoning
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1-2 sprigs
Pearl onions/shallots - 5-7,sliced
Soak tamarind in hot water and extract pulp.
Cook the chopped pumpkin with tamarind pulp,salt to taste and haldi in enough water.
When the pumkin turns soft,add crushed jaggery and keep aside.
In a kadai add oil and the rest of the ingredients for the masala and roast on slow flame for 7-10 minutes or till the masala turns golden brown.(Take care not to overbrown or burn it which will make the curry taste bitter).Grind to a smooth paste in a mixer and keep aside.
In the same kadai add oil and splutter mustard seeds.Add the shallots and curry leaves and saute till the onions turn soft.
Mix in the cooked pumpkin,the coconut masala and salt to taste(if required) and let the curry come to a boil.
Simmer for 5 minutes and serve hot with rice.