Ultimate, Prepare Mathanga puli curry Savory Delicious

Home making ultimate Mathanga puli curry easy, bouncy, practical.

16 ingredients, 12 steps, cooking Mathanga puli curry

Good Evening my mother, now you can cook recipe Mathanga puli curry with 16 ingredients and 12 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 12 stages of easy cooking Mathanga puli curry.

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Ingredients all Mathanga puli curry

1. It’s : pumpkin.
2. It’s : lemon size tamarind soaked in1/2 cup hot water.
3. You need : Turmeric powder.
4. Prepare : Salt.
5. Prepare : Roasted and grounded.
6. You need : coconut grated.
7. Prepare : Coriander powder.
8. Prepare : red chilli powder.
9. Prepare : urad dal.
10. Prepare : chana dal.
11. Prepare : Curry leaf.
12. You need : coconut oil.
13. It’s : For tempering.
14. Prepare : mustard seeds.
15. You need : dried red chillies.
16. Prepare : curry leaves.

If all ingredients Mathanga puli curry it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

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Stages Cooking Mathanga puli curry

1. For roasting the masala for pulincurry, take a pan and heat it on a medium flame. Add a teaspoon of coconut oil brqq
2. Add urad dal, chana dal, curry leaves and fry till the dals turn golden in colour brqq
3. Add the grated coconut and roast it on a low flame till the coconut turns golden brown. brqq
4. To this add the coriander powder and then chilli powder. Roast it till raw smell of the powders go. brqq
5. Switch off the flame and let the mixture cools. Ground it into very fine paste. You can add water, while grinding brqq
6. 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 brqq
7. The pumpkin cooked will not be mushy in this stage. You can cook the pumpkin in open pot also brqq
8. Transfer the cooked pumpkin to another pot. Extract the tamarind soaked and add it to the pumpkin brqq
9. 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 brqq
10. Add the ground coconut masala to pumpkin curry and let it boil in a low flame for 2-3 minutes. Switch off the flame brqq
11. 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 brqq
12. Mathanga or Pumpkin pulincurry is ready to serve. Have it with hot rice brqq
13. Finish and Enjoy.

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