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Pulimunchi presents a distinctive harmony of tastes. The Manglorian dish offers a tangy note derived from tamarind ('puli') and a gentle spiciness from chillies (munchi).
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Pulimunchi, a beloved dish from the coastal regions of Karnataka, South India, derives its name from the Kannada language.
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The preparation process is simple. It begins with toasting the spices, followed by the addition of tamarind and a handful of other ingredients. Finally, everything is ground together to create a flavorful paste.
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The ingredients for the paste are Garlic, tamarind, kokum skin, a teaspoon of turmeric powder, salt, a tablespoon of cooking oil, and 2 sprigs curry leaves.
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1. Prawns Pulimunchi Grind the roasted spices along with grated coconut, tamarind paste, garlic, and ginger to form a smooth paste. And cook your prawns with some water and the mixed paste on slow heat.
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2. Bangude (Sardine) Pulimunchi While the recipe stays the same, the cleaning and cooking time may change according to personal tatse.
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3. Chicken (Kori) Pulimunchi for this, you mean need to cook the meat for a longer time and add water accordingly to ensure your gravy's consistency is not too dry or runny and that the chicken is tender.
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4.Egg (Teti) Pulimunchi This is a delightful variation of the traditional Pulimunchi dish, where hard-boiled eggs are used as the main ingredient
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So, which one will you be trying out first?
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