Inji Puli, Puli Inji

Author:       Posted on,  3, Mar 2015        8.4 K  views.
  1
4/5 ( 6 votes )
  • Author
  • Posted on 3, Mar 2015
  • Views 8.4 K
  • Difficulty -
  • Yields 18-22 servings
  • Prep Time -
  • Cooking Time -
  • Total Time 35-40 minutes
Yields 18-22 servings
Difficulty -
Prep Time -
Cooking Time -
Total Time 35-40 mins

   Happy Diwali   

Ingredients:
  • Finely chopped Ginger - ¾ cup
  • Tamarind - one lemon sized ball
  • Crushed Jaggery - 1 ½ Tablespoon, adjust according to your taste
  • Shallots - 2-3 Nos, finely chopped
  • Green chilli - 3 Nos, finely chopped
  • Curry leaves - 1 Sprig, finely chopped
  • Dry red chillies - 2 Nos
  • Red chilli powder- ½ Teaspoon
  • Turmeric powder - ¼ Teaspoon
  • Asafoetida powder - 1 pinch
  • Mustard seeds - ½ Teaspoon
  • Coconut Oil- 2 - 2½ Tablespoon
  • Salt to taste
Instructions:
  1. Soak tamarind in 1 cup of warm water. Squeeze and extract the juice, set aside.
  2. Heat coconut oil in a pan, splutter mustard seeds; Add finely chopped ginger,shallots, green chillies, curry leaves, dry red chillies and sauté until ginger pieces turns to golden brown.
  3. Add red chilli powder, turmeric powder, asafoetida powder and fry for few seconds on low heat.
  4. Now add tamarind juice, salt and bring to boil.
  5. Add crushed jaggery, ½ cup of water and combine well; Stir continuously in a medium heat until the gravy thickens, pulpy and reduced to half.
  6. Remove from heat and allow to cool.
  7. Transfer to a dry container and keep it for at-least 3-4 hours and then serve.
Mark your love:
Rating:
  1
4/5 - (6 votes)
#achaar #achar #inji puli #kerala nadan recipes #kerala recipes #pickle #sadhya #sadhya recipes #sadya #sadya recipes
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