Thursday, 8 September 2011

Puli Inji

Puli Inji ( Tamarind Ginger sauce) is one of the important dish in kerala sadya (feast)  menu.It has 3 flavours, sourness from the tamarind,spices from the ginger and sweetness from the jaggery.

What you need for Puli Inji:
  • Tamarind pulp/Puli-1 cup
  • Ginger-1 piece finely chopped
  • Green chilli -4 chopped
  • Curry leaves-few
  • Jaggery-5 to 6 pieces
  • Mustard seeds-1/2 tbsp
  • Red chilli-2 
  • Salt -1 tbsp
The preparation method:
  • Heat some oil in a pan and splutter mustard seeds,add dried red chilli and fry for some time.
  • Add ginger ,green chilli and curry leaves in to it and saute well.
  • Add the tamarind pulp in to it.add jaggery and little salt.
  • Simmer the heat and keep stirring till the paste becomes thick.Then switch off the gas and allow it to cool.
  • Yummy and tasty Puli Inji is ready to be served in the feast.It will stay fresh for 3 to 4 months if you don't put your hand in it and store it in a cool place.

No comments:

Post a Comment

More Recipes

Related Posts with Thumbnails