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Tuesday, August 19, 2014

PULI INJI / GINGER AND TAMARIND SAUCE




Here is the traditional Puli Inji- a hot and sour sauce made of ginger,green chillies and tamarind...A perfect digestive aid which is an important part of any traditional South Indian lunch/Sadya/Virundhu....

It is a perfect partner to curd rice or Kootu /poricha kuzhambu etc...


INGREDIENTS


  • TAMARIND EXTRACT OF 1 "SIZED TAMARIND BALL
  • GINGER-2 " PIECE
  • GREEN CHILLIES-4-6
  • MUSTARD SEEDS-1/2  TEASPOON
  • CHANNA DHAL-1 TEASPOON
  • JAGGERY - 1 SMALL BIT
  • TURMERIC POWDER- LITTLE
  • ASAFOETIDA POWDER- FEW PINCHES
  • SALT TO TASTE
  • OIL-2 TEASPOONS
  • CURRY LEAVES-FEW
METHOD

  • Skin the ginger and chop into tiny bits.Chop the chillies into tiny pieces.
  • Heat oil in a kadai. 
  • Splutter the mustard seeds and fry the channa dhal.
  • Add the curry leaves,ginger and chilly pieces. Fry well for a minute.
  • Add the tamarind extract and a some water.
  • Add the salt,turmeric and jaggery.
  • Boil well till the mixture thickens to a diluted sauce consistency.
  • Add the asafotida powder .
  • Remove from heat and serve hot.
  • It can be served as a healthy substitute to pickles too.

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