Varutharacha pulinkari - Pumpkin theeyal

Varutharahca pulinkari, also called as theeyal is a traditional and a popular recipe of Kerala. 

A plain pulinkari or thenga aracha kuzhambu is prepared without roasting the coconut. But, varutharacha pulinkari, as the name implies, is prepared by roasting the coconut before grinding. As coconut is roasted, the recipe is darker in color.

Normally this recipe is prepared using small onions (shallots) alone. Ulli theeyal is a very popular recipe. Also, you can add vegetables like pumpkin, brinjal, and drumstick to shallots.  

Here I go with pumpkin+shallots varutharacha pulinkari.

Ingredients:

Pumpkin - 1 cup 

(cut into cubes)

Small onion (shallots)

10 to 15 nos (slit them)

Coconut (grated) - 1 cup

Coriander seeds - 3 tsps

Tamarind - the size of one lemon

Red chili - 3 or 4 nos.

Mustard seeds - 1/2 tsp

Coconut oil - 2.5 tsps

Preparation:

Soak tamarind in water and extract the juice using 2½ cups of water.

Cut pumpkin into small cubes. 

Slit shallots.

In a pan add 1 tsp of coconut oil. Roast red chilis, and coriander seeds. Transfer it to a plate. Then in the same pan, roast the grated coconut. Let it cool. Grind these 3 ingredients to a paste by adding a little water.

Now in a kadai, add 1.5 tsps coconut oil, splutter mustard seeds, then add shallots. Once it turns golden brown colour, add pumpkin pcs. Stir well for a minute.

Now add tamarind juice, salt, turmeric powder. Let it boil well and the raw smell of tamarind goes off.

Add the ground paste and stir well. Add curry leaves.

It goes very well with hot steamed rice and sutta appalam.