தடியங்காய் வைத்து புளி கறி
Thadiyangaai (White Pumpkin) Puli Curry
Recipe by Chef Swaminatha Sharma
Posted on 03/01/2018
Let us see today learn about this traditional Recipe almost in between the costal region from Tanjore to Ramnad. This is also very famous in Tirunelveli and border districts of Tamilnadu and Kerala, where Pumpkin and Parangikaai is mostly used. This recipe is based with shallots, and hence those who do not like, it can stay away. The main vegetable used is Brinjal / Drumstick alongwith White Pumpkin (Which has a big story behind this recipe in coloquial language) A traditional recipe, which goes very tasty with dry potato fry.
Ingredients : Pusanikkai / Brinjal / Drumstic - 1 Cup, Tamarind Water 100 ml, Grated Coconut 1 tablespoon, Red chillies as per spicy level, Shallots 50 gms(Finely chopped), Turmeric powder 1/2 tsp, Salt as required, Coconut oil 30ml, mustard seeds 1 tsp, curry leaves 1 arc.
Preparation Method : Boil the vegetables in water and keep aside. Grind to paste - Coconut, red chillies, shallots and turmeric powder and keep ready. In a kadai add coconut oil, temper mustard seeds and 2 tsp of finely chopped shallots, curry leaves. Add tamarind water, boiled veggies, grinded paste and salt as required. Once the froath starts coming out, switch off flame and seve hot with rice along with Dry Potato Curry.
Your traditional / Authentic / Typical Thadiyangai Puli Curry is ready.
Serve with Joy / Serve with pride.
