Back again - with Inji Puli or Puli Inji - a Onam Sadya recipe.
Ahem!! Are you guys out there ?
Wondering where I had disappeared ?
Did you really think I had fallen from the cooking pot into the fire ? 😀or fallen off the edge of the counter ? or stewing in the sink ?
Not at all. I was savouring😋 my own Inji Puli and could not get a second helping for myself - it vanished within a few minutes, right under my reluctant eyes. My family wanted it all.
It all started when I left for a short trip to Chennai (btw that's one of the reasons I was absent from my blog ) . I met my sister and she asked me "hey malli, why don't you prepare Inji puli - its a hot favourite with my family and friends."
And when I returned to Bangalore, where I live, that's just what I did!!
Inji puli is a mix of ginger, tamarind and garlic , mashed together in oil and serves as a paste to be eaten with rice, as a chutney to be eaten with idlis and dosas and as a spread to be eaten with Indian bread or chapathis. Its a pickle, a paste, a sauce, a spread;) And its benefits are boundless - its tasty, is a great digestive and has other curative properties .
Ingredients:
Ginger - 1/4 cup finely chopped or grated
Green chillies - 1-2 finely chopped
Red chilli powder - 1/4 tsp
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Tamarind - a small lime sized ball
Jaggery - 1/4 cup
Methi(Fenugreek) powder - 1/4 tsp (methi dry roasted till golden brown and powdered)
Mustard - 1 tsp
Curry leaves - a few
Oil - 2 1/2 to 3 tsp
Salt to taste
Preparation:
Soak tamarind in warm water and extract the jiuce from it and keep it aside.
Clean,peel and chop ginger very finely.
Heat oil in a kadai and add mustard seeds. When it begins to crackle, add curry leaves, hing, red chillies, green chillies, and the chopped ginger. Fry till ginger turns golden brown.
Add turmeric powder, chilli powder, the tamarind extract,jaggery and salt. Once it starts boiling allow it to simmer till the mixture becomes thick. Add the methi powder and remove from fire.
Wait for it to cool , store it in an airtight container or dry glass bottle and refrigerate.
This is a Onam Sadya recipe but is used by people all over South India.
Wondering where I had disappeared ?
Did you really think I had fallen from the cooking pot into the fire ? 😀or fallen off the edge of the counter ? or stewing in the sink ?
Not at all. I was savouring😋 my own Inji Puli and could not get a second helping for myself - it vanished within a few minutes, right under my reluctant eyes. My family wanted it all.
It all started when I left for a short trip to Chennai (btw that's one of the reasons I was absent from my blog ) . I met my sister and she asked me "hey malli, why don't you prepare Inji puli - its a hot favourite with my family and friends."
And when I returned to Bangalore, where I live, that's just what I did!!
Inji puli is a mix of ginger, tamarind and garlic , mashed together in oil and serves as a paste to be eaten with rice, as a chutney to be eaten with idlis and dosas and as a spread to be eaten with Indian bread or chapathis. Its a pickle, a paste, a sauce, a spread;) And its benefits are boundless - its tasty, is a great digestive and has other curative properties .
Ingredients:
Ginger - 1/4 cup finely chopped or grated
Green chillies - 1-2 finely chopped
Red chilli powder - 1/4 tsp
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Tamarind - a small lime sized ball
Jaggery - 1/4 cup
Methi(Fenugreek) powder - 1/4 tsp (methi dry roasted till golden brown and powdered)
Mustard - 1 tsp
Curry leaves - a few
Oil - 2 1/2 to 3 tsp
Salt to taste
Preparation:
Soak tamarind in warm water and extract the jiuce from it and keep it aside.
Clean,peel and chop ginger very finely.
Heat oil in a kadai and add mustard seeds. When it begins to crackle, add curry leaves, hing, red chillies, green chillies, and the chopped ginger. Fry till ginger turns golden brown.
Add turmeric powder, chilli powder, the tamarind extract,jaggery and salt. Once it starts boiling allow it to simmer till the mixture becomes thick. Add the methi powder and remove from fire.
Wait for it to cool , store it in an airtight container or dry glass bottle and refrigerate.
This is a Onam Sadya recipe but is used by people all over South India.
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