Keralan Puli Inchi (Sweet and Tangy Ginger)
by:
Ok Everyone Onam is on its way..So lets start making some onam special dishes....I have some of the keralan dishes in my blog...Hope you check that.... If you like sweet and tangy dishes like me then I bet you...this will be your favorite...This is a typical dish in all keralan festivals or functions..You can find this dish in their plates... This serves as a pickle too...You can make this a ton and store it in fridge for a while...It stays good for a long time... I think it will be a good spread for rotis or sandwiches...But it taste great served with rice and pulisery... So I hope you all will try this...
ingredients
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serves: 4
cup Ginger-1 made into paste
Green chilli-5 made into paste
-1 in Tamarind / Puli lemon size dissolved water
-4 Jaggery / Sarkarai / Vellam tblspn
tsp Turmeric powder / Manjal podi / Haldi-1
tsp Chilli powder-2
Salt to taste
Coconut Oil-2 tblspn
For Tempering:
Coconut oil-3 tblspn
tsp Mustard seeds / Kaduku-1
-1/2 tsp Fenugreek seeds / Vendayam
Dry red chilli-2
tsp Asafoetida / Hing / Kayapodi-1
Curry leaves-1 spring
Servings Per Recipe: 4
Amount per Serving
Calories: 210
- Total Fat: 17.9 g
- Saturated Fat: 14.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 32.5 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.5 g
- Sugars: 5 g
- Protein: 2.6 g
preparation
1. Heat 2 tblspn of oil in a kadai and add ginger and green chilli and mix well..
2. Add in turmeric powder and chilli powder and mix well..
3. Season with salt and mix well..Pour in tamarind juice and let it come to a boil..
4. Simmer for 10-15 mins until it thickens up..
5. Throw in jaggery and mix well..Let this bubble for 5 mins till it get thickens..
6. Now make the tempering by heating oil along with mustard,fenugreek,dry chilli,hing,curry leaves..
7. Pour this over the inchi and mix well..
8. Serve with rice and any gravy..
Cooks' note:
For step by step recipe with pictures check my bloghttp://yummytummy-aarthi.blogspot.com/2011/09/keralan-puli-inchi-sweet-and-tangy.html
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