Inji Puli, Puli Inji
Author:
Yummy N Tasty
Posted on,
3, Mar 2015
9.3 K views.
1
4/5 ( 6 votes )
Yields
18-22 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Finely chopped Ginger - ¾ cup
- Tamarind - one lemon sized ball
- Crushed Jaggery - 1 ½ Tablespoon, adjust according to your taste
- Shallots - 2-3 Nos, finely chopped
- Green chilli - 3 Nos, finely chopped
- Curry leaves - 1 Sprig, finely chopped
- Dry red chillies - 2 Nos
- Red chilli powder- ½ Teaspoon
- Turmeric powder - ¼ Teaspoon
- Asafoetida powder - 1 pinch
- Mustard seeds - ½ Teaspoon
- Coconut Oil- 2 - 2½ Tablespoon
- Salt to taste
Instructions:
- Soak tamarind in 1 cup of warm water. Squeeze and extract the juice, set aside.
- Heat coconut oil in a pan, splutter mustard seeds; Add finely chopped ginger,shallots, green chillies, curry leaves, dry red chillies and sauté until ginger pieces turns to golden brown.
- Add red chilli powder, turmeric powder, asafoetida powder and fry for few seconds on low heat.
- Now add tamarind juice, salt and bring to boil.
- Add crushed jaggery, ½ cup of water and combine well; Stir continuously in a medium heat until the gravy thickens, pulpy and reduced to half.
- Remove from heat and allow to cool.
- Transfer to a dry container and keep it for at-least 3-4 hours and then serve.
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Inji Puli, Puli Inji
| Author - Yummy N Tasty |
| Posted on - 3, Mar 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/puli-inji/ |
| Cooking time - 35-40 minutes |
| Serving - 18-22 person(s) |
Ingredients :
- Finely chopped Ginger - ¾ cup
- Tamarind - one lemon sized ball
- Crushed Jaggery - 1 ½ Tablespoon, adjust according to your taste
- Shallots - 2-3 Nos, finely chopped
- Green chilli - 3 Nos, finely chopped
- Curry leaves - 1 Sprig, finely chopped
- Dry red chillies - 2 Nos
- Red chilli powder- ½ Teaspoon
- Turmeric powder - ¼ Teaspoon
- Asafoetida powder - 1 pinch
- Mustard seeds - ½ Teaspoon
- Coconut Oil- 2 - 2½ Tablespoon
- Salt to taste
Instructions :
- Soak tamarind in 1 cup of warm water. Squeeze and extract the juice, set aside.
- Heat coconut oil in a pan, splutter mustard seeds; Add finely chopped ginger,shallots, green chillies, curry leaves, dry red chillies and sauté until ginger pieces turns to golden brown.
- Add red chilli powder, turmeric powder, asafoetida powder and fry for few seconds on low heat.
- Now add tamarind juice, salt and bring to boil.
- Add crushed jaggery, ½ cup of water and combine well; Stir continuously in a medium heat until the gravy thickens, pulpy and reduced to half.
- Remove from heat and allow to cool.
- Transfer to a dry container and keep it for at-least 3-4 hours and then serve.
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