Wednesday, 24 August 2011

Puli Inji(Traditional Fare) Onam special

Onam is round the corner. No ONASADYA is complete without this Puli inji.
You can make this ahead of time & store it. Tastes better this way.

Ginger: 50 g
Shallots: 5 chopped fine
Green chilli: 2 chopped fine
Red chilli powder: 2 tsps
Coriander powder: 2 tsps
Turmeric powder: 1/4tsp
Asafoetida: a pinch
Tamarind paste: 1 tbsp (if using whole tamarind, take a lime sized ball & soak in water)
Jaggery/sugar: 2 tbsps
Oil: 2 tbsps
Mustard seeds: ½ tsp
Dry red chilli: 2
Curry leaves
Salt to taste

Peel & slice ginger into small pieces & fry in 2 tbsps oil. Remove & grind in a mixi.
In the remaining oil, splutter mustard seeds, add dry red chilli, curry leaves & asafoetida.
Now, add shallots, green chilli & the powders. Sauté well & add tamarind paste with ½ cup water.
Add ground ginger.
Boil well, add jaggery & salt.
Cool & bottle.  

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