Dates Pulinkari – Date and Tamarind Curry

by Lamia Subair
A Sweet and Savoury side dish that goes well with Biryani, Rice and ‘Sadhyas’. Dates Pulinkari is quite easy to prepare as well! 

Dates Pulinkari – Date and Tamarind Curry 

This was an entry in the Onam 2013 Contest.

Scroll down for the Complete Recipe.

Ingredients:

• 1 cup dates, pitted

• ½ cup garlic, finely chopped
• ¼ cup ginger, finely chopped
• ¼ cup melted jaggery (cane sugar- strain if needed)
• tamarind, the size of lime
• 1 ½ to 2 Tbsp chili powder
• salt
• coconut oil about ¼ cup
• a handful of curry leaves
• ¼ tsp mustard seeds

Key Ingredients and Flavor Profile:

• Dates: The star ingredient, dates provide a natural sweetness and a unique texture to the dish.
• Tamarind: This is the “puli” (sour) in “pulinkari” and gives the dish its characteristic tanginess.
• Jaggery: While dates provide sweetness, jaggery (unrefined cane sugar) is often added to enhance and balance the sweet flavor. Some recipes might use dates in place of jaggery entirely.
• Spices: A variety of spices can be used to create a complex flavor profile, including ginger, green chilies, red chili powder, mustard seeds, (fenugreek seeds), and curry leaves. The combination of these ingredients creates a harmonious blend of sweet, sour, and spicy notes.

Preparation:

The preparation of Dates Pulinkari involves several steps to build its layered flavors:

1. Soaking the Tamarind: The tamarind is soaked in hot water to create a thick, flavorful pulp.
2. Sautéing Aromatics: Ginger and green chilies are finely chopped and sautéed in coconut oil until they are fragrant.
3. Adding Dates: The dates are added and cooked with the ginger and chilies, softening them and allowing their sweetness to meld with the other ingredients.
4. Combining Flavors: The tamarind extract and jaggery are added to the pan, along with other spices like chili powder and turmeric. The mixture is then simmered until it thickens to a jam-like or thick gravy consistency.
5. Tempering: A final tempering is prepared by heating coconut oil and adding mustard seeds and curry leaves. This is then poured over the curry, adding a final burst of flavor and aroma.

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