Ingredients:
1 piece fresh ginger (~size of your thumb), peeled and finely chopped
1/2 long green chilly, finely chopped
5 fenugreek seeds
1 tsp mustard seeds
1 tsp channa dhal
1/3 tsp tamarind concentrate (e.g. Tamicon)
1/2 cup water
1 tsp sugar
2 tbsp oil
1 pinch salt
Method:
Fry the ginger pieces in oil till golden brown. Add chilly pieces and fry for another couple of minutes. Turn down heat. Add mustard seeds, fenugreek seeds and channa dhal. Wait till mustard splutters and/or the dhal is golden brown. Add the tamarind paste, water, salt and sugar. Turn up heat and allow the solution to thicken (as per your preference). Serve at room temperature or chilled.
Puli inji is a Kerala specialty, and goes well with most South Indian rice dishes and upmas.
No comments:
Post a Comment