Puli (imli or tamarind) and Inji ( ginger) as the name indicates is made out of ginger in tamarind gravy. This is a traditional Kerala recipe made on special occasions and is an unavoidable part in Sadhya. This is a sweet dish as grated jaggery is added to this curry and is with semi gravy consistency served in Sadhya just like pickles. This can be served with Biriyani too.
Recipe :
Recipe :
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ginger -50 gms chopped to fine bits
Tamarind juice of a big Lemon sized ball soaked in hot water
Jaggery - 1 medium sized ball
chilli powder -1 tspn
coriander powder-1/4 tspn
small onion, green chilli and curry leaves for seasoning
In a wok heat some oil and crack mustard seeds, saute chopped small onions, green chillies and curry leaves. now add the chopped ginger pieces.(do not saute) add the tamarind juice and grated jaggery also. Now add the masalas and salt. allow it to boil and come to a semi gravy consistency.
Please note that the sourness of tamarind, sweetness of jaggery and pungentness of ginger have to come in proper blend and in equal measures so to get the taste right.
ginger -50 gms chopped to fine bits
Tamarind juice of a big Lemon sized ball soaked in hot water
Jaggery - 1 medium sized ball
chilli powder -1 tspn
coriander powder-1/4 tspn
small onion, green chilli and curry leaves for seasoning
In a wok heat some oil and crack mustard seeds, saute chopped small onions, green chillies and curry leaves. now add the chopped ginger pieces.(do not saute) add the tamarind juice and grated jaggery also. Now add the masalas and salt. allow it to boil and come to a semi gravy consistency.
Please note that the sourness of tamarind, sweetness of jaggery and pungentness of ginger have to come in proper blend and in equal measures so to get the taste right.
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