Hope you all started the preparation for Onam sadhya. Sadhya is not complete with out puli inchi..... Puli inchi is a served as a pickle.Puli inchi and kaalan ,you can prepare on the one or two day before.
2.Add tamarind juice with turmeric powder, chilly powder, hing, salt and boil in medium flame.Keep stirring in between, till tamarind juice thickens and start leaving the side.
6. Allow it cool down and transfer to a dry container. Leave it for 4 -6 hrs to enhance the taste.
Ingredients
- Tamarind _ 100 gm (soaked in luke warm water for 1/2 hr and extract juice)
- Ginger _ 120 gm(finely chopped)
- Green Chilly _ 60-70 gm(finely chopped)
- Jaggery (grated) _ 50 gm (adjust according to taste)
- Asafoetida/Hing _ 1 tsp
- Red Chilly powder _ 1 tsp
- Turmeric powder _ 1 tsp
- Coconut oil _ 1 tbsp
- Salt _ to taste
For seasoning
- Coconut oil -2 tsp
- Mustard - 2-3 tsp
- Dry Red Chillies _ 4-5
- Curry Leaves _ Few
* Finely chopping the ginger and green chillies is important to get the perfect taste.
* Make sure that the tamarind extract thickens and start leaving the side of the pan.
* Old tamarind if available is perfect to use for puli inchi.
* Fenugreek (dry roasted and powdered , 1 tsp) can also be added along with hing.
* Take ginger almost the equal quantity of tamarind.
* Adjust the quantity of chilly and jaggery according to taste.
1.In a heavy bottom pan heat oil, add ginger and green chillies .Fry in medium flame till its cooked well .
4. Add jaggery mix well, cook for 5 min or till jaggery melt and get mixed properly .Switch off the gas and keep the pan aside.
5. In a frying pan heat coconut oil add mustard, when it splutter add red chillies and curry leaves .Add the seasonings to Puli inchi.
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