This dish is prepapred by fresh ginger, jaggery and tamarind extract. It is a side dish prepared during festive season in Kerala especially for Onam & Vishu. This dish is known by different names in different parts of kerala like pullinji or inji curry ou injam pulli.
Ingredients
- ½ cup Ginger finely chopped
- Tamarind ball - a lemon-sized
- 6 Green chilies finely sliced
- ¼ tsp. turmeric powder
- 1 tsp. chilli powder
- 1 tsp. coriander powder
- ½ cup – ¾ cup of Jaggery (less or more according to your taste)
- Salt – To taste
- 1 tsp. Coconut oil
- 1 tbsp. Mustard seeds
- 1 tsp. fenugreek seeds (uluva/Methi)
- 3 Dry red chilies
- Curry leaves – 1 sprig
Soak the tamarind in 1/2 cup warm water for a few minutes.
Squeeze the tamarind and set aside the extract in a bowl. Add ¾ to 1 cup of water, salt, turmeric powder, chilli powder and coriander powder. Bring it to a boil. Add the ginger, curry leaves, jaggery and green chilles. Let it simmer until it reaches a thick consistency (soup like) and stir occasionally. Do not cover the pan. It would take more than 45 minutes to get a thick consistency.
Heat oil in a small pan. Splutter mustard seeds and fenugreek seeds; Add the dry red chilies and curry leaves. Pour it to the gravy. Yuummmm !!!
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