Sunday, 5 October 2014

❊ Puli Inji ❊

My amma loved this preparation and for almost all vegetarian special meals, she used to stir up a big portion of Puli Inji {Tamarind & Ginger side dish}. So it goes without saying that puli inji is a must for any 'sadhya' (variety of vegetarian dishes) in our household :) 
Be it 'Onam' or 'Vishu', festivals in Kerala always calls for a sumptuous vegetarian spread and this side dish sure has its place!

Puli Inji 
Recipe adapted from amma

Puli Inji

puli inji @ dusk

1 cup Tamarind (some lukewarm water to prepare extract)
Oil, as required
Few Fenugreek seeds, crushed
Medium sized piece of Ginger, finely chopped and then mashed
2 Green Chilli's, slit and very finely chopped
2 blocks Jaggery
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
Salt, as required
Few Mustard seeds
Few Curry leaves

  • Soak tamarind in lukewarm water for few mins. Then extract the juice from it and keep aside.
  • In a pan, heat little oil and add few crushed fenugreek seeds. 
  • Now tip in the finely mashed ginger pieces and green chilli's. Sauté them further for a min or until the raw smell goes.
  • Add the jaggery blocks and let it melt.
  • Pour in the tamarind extract and let the whole mixture boil.
  • Add the turmeric powder, chilli powder, salt and mix well. 
  • You will see that the mixture will start to become thick. Then you can remove it from fire.
  • Prepare the seasoning by spluttering few mustard seeds and curry leaves in some hot oil. Mix well into the prepared puli inji and serve.

Notes: For an authentic taste, use coconut oil. This is a very tasty side which comes together quite easily.   

                                                             ♥ Thank you ♥

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