Pullincurry is a curry that is made in Kerala, loosely translated means a curry with tamarind in it. At home, mom makes this pullincurry with kapenga / kaplanga or papaya that is just ripening, called chenecha kapanga in Malayalam. The pullincurry is hot, sweet and sour curry all at the same time. It is one of my favorite curries and mom tries and makes it at least once when I visit. Earlier the garden at my parents' had a papaya tree and once it started giving fruit, dad would usually get home one papaya a week. Not many people in the building ate papaya and mom seemed to be the only one cooking with it. And the best thing was this tree wasn't planted, it just grew on its own with no fertilizer, etc., maybe from some seeds blown there, completely natural. Depending on the size and ripeness of the papaya, mom would make thoran or avial or moloshyam or pullincurry with it. Some weeks, there was enough kapplanga / papaya to make not one but a couple of dishes. I think pullincurry is also made with just-ripe chakka, though I am not sure of this.
This may be one of the few curries that is made in Kerala which does not or rather need not have any coconut in it - be it fresh coconut or coconut oil.
I made the pullincurry a few days back and did not take exact measurements so be ready to adjust a little. Now if you do not get a ripening papaya it is ok, just add a bit of jaggery and though not original you will still have a good curry.
Tuwar dal - 1/3 dal
Papaya, diced - 1 cup
Tamarind - a small ball
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1.5 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 6 to 8
Dry red chilli - 1 to 2
Salt as per taste
Oil - 1 tsp
Wash tuwar dal and soak for some time. Pressure cook the dal for 3 whistles or till it is soft. Soak the tamarind in water and extract pulp and keep aside.
Add 1 cup water in a saucepan and put it to heat. Add the papaya pieces, a little salt, turmeric and red chilli powders and let it cook. Cover with a lid and cook on medium heat. When the papaya is half cooked add the dal and tamarind pulp and again cover and let cook. When the papaya is completely cooked take it off the heat.
Now for the tadka - Heat a pan and add the oil to it. When the oil is hot add the mustard seeds and let it splutter. Tear the red chilli to pieces and add to the tadka along with the curry leaves and take it off the heat. Immediately take it off the heat and add to the curry and cover the saucepan with a lid till ready to serve.
Serve this curry with rice and thoran.
My Kapenga / Kaplanga Pullincurry goes to
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