Inji Puli, Puli Inji

4, 6 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 6 reviews

Posted by
Posted on 3, Mar 2015
Serving 18-22 people
Ready in 35-40 minutes
Post Views 2 K views
Post Rating 4.00 out of 5 , from 6 reviews
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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
Directions
  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.
4, 6 reviews

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