Koosa Pulinkari ~ Marrow Buttermilk Curry

When did Ramadan start and when did it end! :( At times, it is so difficult for all of it to sink... The month flew off in full speed and Eid also came to an end in an equal speed... We had a relaxed Eid this time with not much travelling, thanks to the horrible weather we had in this part of the world. It was really humid - something which kept itself away during the whole of Ramadan thankfully - and so, it was not the best time to go for long trips. We had more of a relative time on the first day and on the second day, we went for a short drive, not taking much time outside, but still enjoyed ourselves. Now we are in the month of Shawwal, and for my Muslim readers who don't know, observing six days of fasting during this month, after the whole month of Ramadan is equivalent to having fasted for a full year. You can read more about it in this article.

Now that it is time for the normal routine, I am sharing with you a delicious curry that goes so well with rice. The first time I made it, I couldn't click it but what I got back was an empty bowl. We had HD's assistant for lunch and he couldn't stop raving about it, saying, "Etha, curry nalla rasamundu!" (Sister, the curry tastes too good!") After that, I have already made this a couple of times for our Saturday lunches. The original recipe uses yam (koorka or chinese potatoes) but since I have never cooked with them, I cooked it with marrow. You can substitute any quick cooking vegetable like bottle-gourd to make this delicious and quick curry. Off to the recipe...

Koosa Pulinkari ~ Marrow Buttermilk Curry
Serves 4
Recipe adapted from "Malabar Pachakari Vibhavangal" by Ummi Abdulla


250 gm marrow (koosa)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 1/2 cup thin coconut milk
2 green chillies, slit
1/2 cup thick coconut milk
1 tsp rice powder
3/4 cup thick yogurt, whipped

For tempering:
1 tbsp coconut oil
1/2 tsp fenugreek seeds
6 garlic cloves
3 dried chillies
2 sprigs curry leaves


Peel and chop the marrow. Mix the turmeric, red chilli and salt into it and keep marinated for 15 minutes. Add the thin coconut milk and green chillies and cook till the marrows are almost done.

Mix the rice flour into the thick coconut milk. Add to the curry and cook till the curry starts to thicken. Add in the yogurt and cook for another minute. Switch off. Do not boil after adding the yogurt.

Heat oil in a saucepan. Fry the fenugreek seeds briefly. Add the remaining ingredients and cook till the raw smell of garlic is gone. Pour into curry and close the lid. Leave for 10 minutes undisturbed. Mix and serve warm with rice!

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