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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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More commonly known as puli-inji... puli = tamarind & inji = ginger. This traditional Keralite spicy-tangy relish is a part of every festive meal. It can be stored for quite a long time in an air-tight container. Ingredients:
25 g gingerroot, finely chopped |
4 -5 green chilies |
25 g coconut oil |
3 -4 dried red chilies |
1/2 teaspoon mustard |
1 teaspoon tamarind pulp |
2 cups water |
1/4 teaspoon turmeric powder |
1/4 teaspoon red chili powder |
1/4 teaspoon asafetida powder |
25 g jaggery (powdered) |
7 -8 curry leaves |
1/4 teaspoon fenugreek seeds |
Directions:
1. Dissolve the tamarind pulp in the water. Keep aside.
2. Heat the oil, add mustard. When it starts spluttering, add dried red chillies and sauté.
3. Next, add chopped ginger and green chillies; fry well, strain and keep aside.
4. Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick.
5. Add the fried ginger and green chillies, boil for a minute.
6. Once it has cooled, transfer to a dry airtight container.
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