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Showing posts with label GINGER RECIPES. Show all posts
Showing posts with label GINGER RECIPES. Show all posts

Monday, October 25, 2010

Puli Inji(Ginger Tamarind mix)

Puli Inji is a very spicy and tangy sidedish for Kootu rice. It can also be mixed with hot steamed rice and ghee or oil. This is my MIL speciality and she taught me. Puli Inji is also one of the dish in Palakad Iyer/Tamil Brahmin wedding menu.

Ginger/Inji - 1/2 cup(chopped or thinly sliced)
Green Chilli - 1/2 cup (chopped)
Tamarind water - 2 cups
Turmeric - a pinch
White Sesame powder/Ellu Podi - 1 tspn
Gingely Oil/Nalla Yennai - 2-3 tspns
Jaggery/Vellam - a small lemon size

Preparation Method
Heat a kadai/wok, add oil,  add ginger, green chilli and a pinch of salt. Saute till the raw smell goes.
Then add tamarind water, turmeric and boil well till the water becomes thick and condense.
Finally add jaggery and sesame powder and boil till the jaggery dissolves or its dry.

Puli Inji is ready to serve. This can also be sidedish for chapathi.

Notes - This can be stored in air tight container for 14-20days in refridgerator.


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