Sunday, February 26, 2012

Puli Inji- Traditional Brahmin side dish for curd rice

Ingredients:
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  • Green chillies       -   7
  • Ginger                -    2 inch piece  ( approx : 25 grams)
  • Gingelly/Til oil     -   1/2 cup ( Nalla ennai)
  • White til/ellu        -    1/2 tbsp
  • Curry leaves        -    3 sprigs
  • Jaggery               -    80 to 100 grams
  • Puli / Tamarind   -     80 grams ( a ball in the size of a sweet lime)
  • Salt                    -   according to taste
  • Mustard seeds    -   2 tsp
  • Chana dal/ kadalaparupu  -  1 tsp
  • Asafoetida/Perungayam   - a pinch
  • Turmeric powder            - 1/4 tsp
Method:
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  • Extract pulp from tamarind.
  • Pour oil in a thick bottomed pan. Add mustard seeds,til,curry leaves and chana dal. 
  • When the seeds splutter and the dal turns brown add finely chopped ginger and green chillies.
  • Fry for a minute. Add tamarind extract.
  • When it boils add turmeric powder, asafoetida and salt.
  • Let boil for 5 - 10 minutes.
  • Add powdered/crushed jaggery to the tamarind extract and mix well.
  • Let it boil for a few more minutes on a low flame until the oil leaves the paste.
  • Cool and store in airtight containers for 10 - 15 days.

This tastes best with curd rice/dosa.

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