Monday, 16 September 2013
Puliyinji is an indispensable part of every Onam Sadhya. It is a sweet and sour sauce made by simmering fried ginger (inji) in jaggery and tamarind (puli) sauce. Puliyinji is also known as Inji Curry in some regions of Kerala. In some places Inji Curry may also refer to a similar dish prepared in a fried coconut paste. The consistency of Puliyinji varies from region to region. Some make it like a chutney whereas others make it into a very thick paste.
Finely minced ginger 100 gm
Finely minced green chilly 100 gm
Red chilly powder 1 tsp
Jaggery 1 tbsp
Tamarind 1(lemon size)
Turmeric powder ¼ tsp
Mustard seeds ½ tsp
Coconut oil 1 tbsp
Salt to taste
Curry leaves few
Soak tamarind in hot water for 10 min. Make tamarind pulp and keep aside.
Heat oil in thick bottom pan, add mustard seed when it pops up add curry leaves fry for a min. Then add minced ginger fry till light brown then add minced green chilly fry till colour changes then add red chilly powder and turmeric powder fry for a min then add tamarind pulp, jaggery and salt mix well.
Boil this in low flame for 10 to 15, till it becomes thick like a sauce.
Puliyinji ready to serve.
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