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A vibrant and tangy Mangalorean curry packed with mixed vegetables. This dish gets its signature spicy and sour flavor from roasted red chilies and tamarind, perfectly balanced with creamy coconut.
For 4 servings
Prepare Tamarind and Roast Spices
Grind the Masala Paste
Cook the Vegetables
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A vibrant and tangy Mangalorean curry packed with mixed vegetables. This dish gets its signature spicy and sour flavor from roasted red chilies and tamarind, perfectly balanced with creamy coconut.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 312.98 calories per serving with 7.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
You can use other vegetables like okra (bhindi), mushrooms, bell peppers, or pumpkin. If using okra, pan-fry it separately until crisp before adding to the curry to prevent it from becoming slimy.
For a heartier meal, add cubes of paneer or boiled chickpeas in the last 5-7 minutes of simmering.
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew nuts while grinding the masala paste.
The variety of vegetables used in this curry provides a significant amount of dietary fiber, which is essential for digestive health, regulating blood sugar, and promoting a feeling of fullness.
Ingredients like turmeric (containing curcumin), red chilies (containing capsaicin), and tamarind are known for their potent anti-inflammatory effects, which can help combat chronic inflammation in the body.
The blend of spices such as coriander, cumin, and fenugreek seeds aids in digestion by stimulating the secretion of digestive enzymes, helping to prevent bloating and indigestion.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digested and can provide a quick source of energy.
Pulimunchi is a traditional spicy and sour curry from the Mangalorean (Tuluva) cuisine of coastal Karnataka, India. 'Puli' means sour (from tamarind) and 'Munchi' means chili. It's typically made with fish, but this is a popular vegetarian adaptation.
Yes, absolutely. To reduce the heat, decrease the number of Guntur red chillies or remove their seeds before roasting. You can rely solely on Byadgi or Kashmiri chillies for color and mild flavor.
It pairs wonderfully with steamed rice, especially boiled rice (Kajeeda Arisi). It is also traditionally served with Neer Dosa (a thin rice crepe) or Sannas (steamed rice cakes).
Yes, it is quite healthy. It's packed with fiber from various vegetables and contains numerous beneficial spices like turmeric, cumin, and coriander, which have anti-inflammatory and digestive properties. Using coconut oil provides healthy fats.
One serving of Vegetable Pulimunchi (approximately 1 cup or 315g) contains around 280-320 calories, depending on the specific vegetables and amount of oil used.
Yes, this curry can be made ahead of time. In fact, its flavor improves as it sits. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.