Dondakkai Puli Curry Recipe
Delve into the rich culinary traditions of Tamil Nadu with this vibrant and flavorful Dondakkai Puli Curry. Perfectly balancing the tartness of tamarind with the earthiness of urad dal and the distinctive flavor of tindora (also known as ivy gourd), this vegetarian dish is not only delicious but also nutritious. The beautiful interplay of spices and ingredients creates a tantalizing experience that is best enjoyed with rice, sambar, and a crunchy papad.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Ivy Gourd) | 150 grams |
| Black Urad Dal (split) | 3 tablespoons |
| Dry Red Chilies | 5 pieces |
| Cumin Seeds | 1 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Tamarind Paste | 2 teaspoons |
| Salt | To taste |
| Oil (for cooking) | 1 teaspoon |
| Oil (for tempering) | 2 teaspoons |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 150 |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 25 minutes |
| Total Time | 45 minutes |
Servings
| Servings | 4 |
Instructions
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Preparation of Tindora: Begin your culinary journey by washing the tindora thoroughly and cutting each piece into four equal parts. This will ensure that the gourd cooks evenly and absorbs the flavors of the spices wonderfully.
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Soak Tamarind: Next, clean the tamarind and soak it in warm water for approximately 10 minutes. This will help soften it, making it easier to extract the tangy pulp needed for the curry.
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Cook Tindora: In a saucepan, combine the chopped tindora with sufficient water and cook on medium heat until the pieces are tender yet firm. Once cooked, drain the excess water and set the tindora aside.
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Prepare the Spice Mix: In the same saucepan, heat 1 teaspoon of oil over medium heat. Add the cumin seeds, garlic (if desired), and dry red chilies. Sauté for about 1 minute, allowing the spices to release their aromas.
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Add Urad Dal: Now, introduce the black urad dal to the pan. Continue to cook, stirring frequently, until the dal turns a golden brown, which should take another few minutes. Once golden, turn off the heat and let this mixture cool down.
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Blend the Spice Paste: In a mixer grinder, combine the soaked tamarind, turmeric powder, salt, and the cooled roasted spice mixture. Add a small amount of the tamarind soaking water and blend until you achieve a smooth paste. Adjust the consistency according to your preference, keeping in mind that a thicker paste will impart a richer flavor.
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Combine Ingredients: In a mixing bowl, add the cooked tindora along with the freshly blended spice paste. Mix everything thoroughly, ensuring that each piece of tindora is coated with the aromatic paste.
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Prepare the Tempering: To elevate the dish, heat 2 teaspoons of oil in a small tempering pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them sizzle for about 15 seconds until fragrant, but be careful not to burn them.
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Finish the Dish: Pour the hot tempering over the prepared curry. Gently mix to combine all the flavors. This step enhances the overall taste, providing a delightful crunch and aroma.
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Serving Suggestion: Serve your delicious Dondakkai Puli Curry warm alongside steamed rice, tangy kirai sambar, refreshing beetroot pachdi, and crispy papad for a wholesome and satisfying lunch experience.
Conclusion
Dondakkai Puli Curry is a wonderful representation of Tamil Nadu’s culinary heritage, showcasing the ability of simple ingredients to create rich and complex flavors. This vegetarian dish not only pleases the palate but also nourishes the body, making it a perfect addition to your meal rotation. Whether you’re a seasoned cook or a culinary novice, this recipe is easy to follow and sure to impress at your dining table. Enjoy the vibrant flavors and the wholesome experience that this dish brings!
