
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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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

http://yummytummy-aarthi.blogspot.com/2011/09/keralan-puli-inchi-sweet-and-tangy.html
comments