Puli inji (Tangy Ginger sauce)

Puli Inji is a must serve in any festive occassion in Kerala. It is made as combination of the ingredients with variety of flavors and has a tangy, sweety taste. This dish always reminds me of my grandfather who loves very simple food. I remember the way he loves to have puli inji with Idlies and curd rice and I am a diehard fan of this dish prepared by my grandma .

Preparation Time: 15 minutes
1. Ginger finely chopped - 1 cup
2. Green chillies - 3 finely chopped
3. Tamarind juice - 2 cups extracted from lemon sized tamarind
4. Jaggery - 1 cup
5. Salt - a pinch
6. Turmeric powder - a pinch
7. Oil - 1/2 tablespoon
8. Mustard seeds - 1 teaspoon
9. Curry leaves - 7-8 finely chopped
10. Urud dhal - 1 teaspoon

1. Heat oil in a thick bottomed pan and when hot add mustard seeds and when it splutters add urud dhal.
2. When urud dhal turns golden brown, add chopped gingers, green chillies, curry leaves, turmeric powder, salt and fry for 3- 4 minutes until you get a strong aroma of ginger.
3. Now add the tamarind juice and bring it to boil for next 5 minutes until the raw smell goes off.
4. Add the jaggery and cook in medium low flame as the sauce thickens. Stir at regular intervals for another 5 minutes.

Tangy and yummy puli inji is ready to eat. 

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