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:
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