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.

INGREDIENTS:

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

METHOD:

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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