AuthorChef Soju PhilipPalakkadan Iyer style Pulinkari-When the Iyers from Tamil Nadu packed their bags and moved to the neighbouring township of Palakkatudesham (now Palakkad) centuries ago, they brought with them their language and their customs. But that’s not all they brought. Tucked away in the thalappu of their Madisars were their secret recipes. As the community flourished in Kerala, the cuisine mingled with the local taste. Their food soon absorbed the goodness of coconut and its products.
Being in the valley of the Western Ghats, locally grown and seasonal vegetables play a major role in their cuisine. For the Palakkadan Iyers, who boast of a cuisine rich in vegetarian home cooking, the secret recipes have been handed down from generation to generation. Today, as eating patterns change, these authentic recipes face the threat of abandonment. Here are some of the recipes that are disappearing from the Palakkad Iyer’s kitchen.
Pulinkari made with pumpkin and ash gourd which simmered in roasted spice and tamarind gravy is a good companion of boiled Palakkadan matta rice. Its one of the popular regional delicacy and vegetarian people always has a love for this dish when comes to the meals.
Peel the pumpkin and ash gourd and cut into small pieces.
Dry roast rice, chillies, methi seeds and asafoetida and powder it.
Soak the tamarind in 1/2 cup water and squeeze it.
Heat oil, saute green chilli, add vegetables, turmeric powder. Add tamarind water, salt and two cups of water. Simmer it in slow fire till the vegetables are half done.
Add the powdered spices, jaggery and simmer again till vegetables are tender. Remove from fire and keep aside
Heat i tbsp oil, splutter mustard seeds, red chilly and curry leaf. Pour over the curry.
Serve hot with cooked white rice.
Ingredients
Directions
Peel the pumpkin and ash gourd and cut into small pieces.
Dry roast rice, chillies, methi seeds and asafoetida and powder it.
Soak the tamarind in 1/2 cup water and squeeze it.
Heat oil, saute green chilli, add vegetables, turmeric powder. Add tamarind water, salt and two cups of water. Simmer it in slow fire till the vegetables are half done.
Add the powdered spices, jaggery and simmer again till vegetables are tender. Remove from fire and keep aside
Heat i tbsp oil, splutter mustard seeds, red chilly and curry leaf. Pour over the curry.
Serve hot with cooked white rice.
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