PULI INJI RECIPE-INJI PULI CURRY-ONAM SADYA RECIPES

• Ginger – 1/4 cup ( peeled and finely chopped)
• Tamarind – Big gooseberry size
• Green chilli – 2 nos ( finely chopped)
• Red chilli powder – 1/2 – 1 tsp ( adjust)
• Turmeric powder – 1/8 tsp
• Grated jaggery – 2-3 tbsp
• Salt and water – as needed
• Roasted and ground methi seeds powder – 1/4 tsp ( optional)

To temper

• Coconut oil – 1 tbsp
• Mustard seeds – 1/2 stp
• Urad dal – 1/2 tsp
• Red chilli – 1 no ( pinched)
• Curry leaves – few

• Soak tamarind in 1 cup of water. In the mean time, wash and peel the ginger. Chop it very finely and set aside. Chop green chillies. Dry roast methi seeds and powder it. Set aside.
• In a wide bowl, take the tamarind extract. Add turmeric powder, salt, red chilli powder & jaggery. Allow it to boil well for 5 minutes.
• In a kadai, heat coconut oil and temper mustard seeds, urad dal, curry leaves, pinched red chillies and finely chopped ginger. Saute well till ginger bits turns golden brown.

• Add this to the boiling tamarind mixture and add little water if necessary. Allow it to boil till the mixture thickens. Lastly add the methi seeds powder. Mix well and switch off the flame. Let it cool. Store in an air tight bottle. Use clean spoon for handling. Stays good for weeks under refrigeration.

Enjoy with rice !

• Please adjust the quantity of jaggery based on your taste. Some people like it sweetish. Add more if needed.
• Use clean spoon to handle. Keep in an air tight bottle and store in refrigerator.
• Stays good for weeks.