Pulinkary - thodupuzha

Almost an everyday curry like Sambar in Brahmin households.
The most important feature of this dish is the absence of boiled tur-dal, but addition of fresh coconut.
This puliyin-curry is different from the one my mom makes...It is the 'in-law' style....Coriander seeds are missing.

Bottle gourd / elavan - 1/4 kg, skinned, de-seeded and cut into cubes
Brinjal - 1 medium, quartered
Ladies finger - 6 to 8, cut into small batons
Drumstick - 1 long one, cut into 4 inch long sticks
Optional vegetables : Radish and/or Carrot - 1 medium,  cut into 1/2 inch circles or thick batons

Tamarind - 1 lemon size ball, soaked and 3 cups of pulp removed
Salt to taste
Turmeric powder - 1 tsp
Asafoetida powder - 1 tsp (optional)

Red chilly - 4 or more depending on your spice level
Fenugreek seeds / methi / uluva - 1/2 tsp
Urad dal / uzhundu - 1 tsp
Fresh Coconut - 1 cup

Oil (preferably coconut) - 1 tbsp
Mustard seed - 1 tsp
Curry leaf - 2 sprigs
Red chilly - 2, broken

Dry roast the red chilli, urad dal and fenugreek seed until the seeds pop and dal turns deep red.
Grind with the fresh coconut into a fine paste and keep aside.

Boil the bottle gourd, carrot, drumstick, brinjal in water for 5 minutes with salt, turmeric powder and asafoetida powder.

Then add the lady's finger and the tamarind pulp.

When the vegetables are cooked....REDUCE flame.
Add the ground paste and bring to a slow boil on a low flame. Or the coconut will split and the curry will not look nice. Do not roll boil the curry.

Splutter the mustard seeds and curry leaf in coconut oil.

Serve with rice and a thoran.