Mathanga Pulinkari

There's something magical about Kerala cuisine that never fails to amaze me. In this land of swaying coconut palms, where coconut finds its way into nearly every dish, even the simplest ingredients come together to create something extraordinary. And perhaps no dish better exemplifies this than Mathanga Pulinkari, a humble pumpkin curry that holds a special place in my heart.

What makes Kerala cuisine unique is its generous use of coconut - some might say we use it in almost everything! But it's this very ingredient that gives our dishes their distinctive character. In Mathanga Pulinkari, the coconut works its magic by adding a creamy richness that perfectly complements the natural sweetness of the pumpkin.

The dish begins with yellow pumpkin cut into medium-sized pieces, which is then cooked with a ground paste of fresh coconut, cumin seeds, green chilies, and garlic. The gravy is seasoned with curry leaves and mustard seeds tempered in coconut oil, giving it the characteristic flavor of Kerala cuisine. The natural sweetness of the pumpkin balances beautifully with the spices and coconut.

Let me walk you through making this comforting Kerala pumpkin curry, step by step. The magic of this dish lies in its simplicity and the perfect balance of flavors - the natural sweetness of pumpkin, the richness of coconut, and the warmth of our traditional spices.

Ingredients :

• Yellow Pumpkin /Mathanga : 2 cups (cut into one inch cubes)
• Grated Coconut - 1/2 cup.
• Red Chili Powder - 1 tsp.
• Turmeric Powder - 1/2 tsp.
• Coriander Seeds - 1 tsp.
• Fenugreek/Methi seeds - 1/4 tsp.
• Toor Dal - 1 tbsp.
• Urad Dal - 1 tbsp.
• Tamarind extract - 1 tbsp.
• Asafoetida - 1 tsp.
• Curry leaves - a handful 
• Red chilies  - 2 (broken into two(
• Salt - as needed or 1 tsp.
• Oil - 1 tsp.

Method:

• Begin by cooking your pumpkin pieces with the curry leaves, turmeric powder, chili powder, asafoetida, and salt. Let them simmer together until the pumpkin becomes tender and inviting. This is your curry base, and it should be soft but still holding its shape.
• Once your pumpkin is cooked just right, pour in the tamarind extract. Turn down the heat and let everything mingle for a few minutes. The tamarind brings a lovely sourness that balances the sweet pumpkin.
• This is where the magic happens! In a separate pan, dry roast your grated coconut, coriander seeds, fenugreek seeds, and both types of dal. Keep stirring until everything turns a beautiful light brown color and your kitchen fills with wonderful aromas. Let this cool down before grinding it into a smooth paste.
• Now comes the exciting part - add your freshly ground coconut paste to the pumpkin curry. Give it a gentle stir and let it simmer on low heat for 2-3 minutes. Watch as your curry transforms!
• Heat a little coconut oil in a small pan, add mustard seeds and wait for them to dance and pop. Toss in your dried red chilies, and pour this sizzling seasoning over your curry.
• Serve your Mathanga Pulinkari piping hot with steamed rice. Each spoonful should bring you the taste of a traditional Kerala home kitchen - a little sweet, a little tangy, and completely satisfying.

A Few Tips

• The pumpkin should be tender but not mushy
• Don't skip the roasting step for the coconut mixture - it adds incredible depth to the curry
• Feel free to adjust the spiciness to your liking
• If the curry feels too thick, add a little warm water until you get the perfect consistency