Monday, June 30, 2008

Puli Inji curry

Amma makes Puli Inji (literally, Tamarind Ginger) usually for Vishu (one of the many items prepared as part of the Vishu Sadya), and it is my all-time favorite. While deciding to make the Puli Inji, I also thought I will try to make the Allam (Ginger, in Telugu) Pacchadi (pickle) made by my mother-in-law. The recipe that follows this post will be that of Ginger Pickle.

Things you will need:

Ginger - peeled and cut into small pieces - 2 cups (250 gms)
Red chillies - 2
Red chilly powder - 1 tbsp
Tamarind paste - 1/2 cup
Jaggery syrup - 1/4 cup
Coriander leaves - 1 strand
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt - to taste

  • Heat oil in a pan and add the chopped ginger pieces
  • Add the red chilly powder and stir well
  • Once the ginger turns a darker brown, let it cool
  • Grind the ginger into a thick paste, do not add water
  • Heat tamarind paste along with jaggery syrup on low flame and bring to boil
  • Add the ginger paste and keep stirring until the mixture boils to a think paste
  • Temper mustard seeds, red chillies, and curry leaves and add to the mixture
Serve with hot rice, idli or dhokla

No comments: