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Recipe for puli inji..
Ingredients:
1. 250 g tamarind which is soaked in about 5 cups of water for nearly 5 hours and strained.
2. 10 tablespoon of Ginger
3. 18 green chillies (increase or decrease the amount according to taste.
4. 4 tablespoon of oil.
5. 1/4 tsp Hing (kayam).
6. 1/4 tsp turmeric powder.
7. 10 tablespoon of jaggery (increase or decrease according to taste).
8. 1 tsp mustard seeds.
9. 3 - 4 dry red chillies.
10. Curry leaves 3 sprigs.
11. Salt to taste.
Method
Heat 2 tablespoon of oil in a heavy bottomed pan and once its hot, add 1/4 tsp hing, 1/4 tsp turmeric powder, 2 sprigs of curry leaves, ginger and greenchilles and saute till the ginger is cooked properly and the raw smell fades. once the ginger is cooked, pour in the strained tamarind water, salt, and cook in a medium flame for about 25-30 min. Make sure to stir it in between. Once the tamarind mixture is cooked, it will thicken and reduce in portion. Then, add the jaggergy and mix well and cook it for another 5 min. One can increase the amount of jaggery depending upon the sweetness that they require. In another pan, heat 2 tablespoon of oil, and once its hot, add 1 tsp of mustard seeds and when it crackles, add dry red chillies and a sprig of curry leaves and pour this on to the tamarind mixture. You can also preserve this mixture for a long time if you keep it in the refrigerator.
Ingredients:
1. 250 g tamarind which is soaked in about 5 cups of water for nearly 5 hours and strained.
2. 10 tablespoon of Ginger
3. 18 green chillies (increase or decrease the amount according to taste.
4. 4 tablespoon of oil.
5. 1/4 tsp Hing (kayam).
6. 1/4 tsp turmeric powder.
7. 10 tablespoon of jaggery (increase or decrease according to taste).
8. 1 tsp mustard seeds.
9. 3 - 4 dry red chillies.
10. Curry leaves 3 sprigs.
11. Salt to taste.
Method
Heat 2 tablespoon of oil in a heavy bottomed pan and once its hot, add 1/4 tsp hing, 1/4 tsp turmeric powder, 2 sprigs of curry leaves, ginger and greenchilles and saute till the ginger is cooked properly and the raw smell fades. once the ginger is cooked, pour in the strained tamarind water, salt, and cook in a medium flame for about 25-30 min. Make sure to stir it in between. Once the tamarind mixture is cooked, it will thicken and reduce in portion. Then, add the jaggergy and mix well and cook it for another 5 min. One can increase the amount of jaggery depending upon the sweetness that they require. In another pan, heat 2 tablespoon of oil, and once its hot, add 1 tsp of mustard seeds and when it crackles, add dry red chillies and a sprig of curry leaves and pour this on to the tamarind mixture. You can also preserve this mixture for a long time if you keep it in the refrigerator.
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