Today's recipe for the final day of blogging Marathon #42 under the theme South Indian Thali recipe is Puli Inji.
Puli Inji is a typical Kerala dish which is slightly tangy and sweet with the flavor of ginger,served on Sadhya menu as an accompaniment.
This recipe I note down from a Kerala friend and tried it for the first time.It came out so delicious and I scaled down the measurement and made it with 1/2 cup of grated ginger as I tried it for first time.
In the original recipe finely chopped ginger is used but as I wanted the consistency to be smooth I used the grated ginger.Now off to the recipe..........................................
Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Makes ~ 3/4 cup
|Tamarind/puli||small lemon size|
|Red chilly powder/milagai podi||1 tsp|
|Mustard seeds/kadugu||1/2 tsp|
|Fenugreek seeds/vendayam||1/8 tsp|
|Curry leaves/karivepillai||few leaves|
Wash and peel the ginger skin and grate in a grater,soak the tamarind 1/2 cup of water and extract it,keep it aside.
Heat pan with oil and crackle the mustard and fenugreek seeds,add in the curry leaves.Add the grated ginger and green chilly and saute it for 2-3 minutes in a medium flame.Add in the red chilly power and cook it for another couple of minutes.
At this stage add the tamarind extract,let it boil till the raw smell goes off.Once the mixture becomes thick add the jaggery and cook it for another couple of minutes and put off the flame.
Store it in a glass jar after its cool down completely.
- Remove the fibres in the ginger while grating.
- The consistency of the puli inji is personal preference,it can be made slightly thick or dry consistency.After cooling it becomes thick.
- Oil should float to maintain the shelf life so be generous with the oil.
- It can be stored in the refrigerator for a month and use a dry clean spoon.
- The amount of green chilly can be increased or decreased according to personal preference.
Also this recipe is off to Cook Book Challenge #10 July week 2.