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Puli Inji

posted 18 May 2014, 10:01 by Rajmi Arun   [ updated 18 May 2014, 10:25 ]
One of the famous Kerala dish which is my most favourite. Tried it a few many times, still was unable to bring out the authentic taste. This time, I tried one recipe given by one of my Keralite friend, who shared her traditional and tried recipe. Though could not match her texture, the taste is awesome. 

Ingredients:
Tamarind - Big Lemon size or Tamarind Paste - 8 tbsp    
Ginger - 250 gms
Green Chilly 8 to 12 depends upon the spicyness
Gingely oil - 1/4 cup
Mustard seeds  - 1 tsp 
Bengal gram - 2 tbsp
Curry leaves - 1/4 cup
Salt to taste
Jaggery - 1 inch piece
Turmeric Powder - 1 tbsp
Asafodeita - 1 tsp
Chilly powder - 1 tbsp

Method:
Make thick watery paste out of tamarind. Heat 1/4 of gingely oil in a pan add mustard seeds and when it splutters add bengal gram, curry leaves, chopped green chillies and ginger one by one. Fry well. Add the tamarind water and let it boil. When the raw smell of tamarind goes add turmeric paste, asafodeita, salt. Mix jaggery in water, strain and add that water to the pan. Add chilly powder and bring it to boil. Let it thicken and when the oil starts to float on top remove from flame and let it cool. Store it in an airtight container. Mine became over dry and all the tamarind water got absorbed. Ensure that the tamarind paste reminds on top. 

Can be served with idly, dosai, chappati, curd rice or can be mixed with rice and gingely oil. 
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