Tuesday, May 19, 2009

Puli Injhi ( Green Chillies & Ginger in Tamarind Gravy)

This is a very traditional Kerala Style Pickle. It is usually prepared during auspicious occassions such as Onam, Vishu & Weddings.

It is a delicacy & very easy to prepare.


1 cup finely chopped ginger

1 cup finely sliced green chillies

3/4 cup tamarind paste

1/2 tsp mustard seeds

3-4 dry red chillies

a few curry leaves

1/2 tsp red chilli powder

a pinch of turmeric powder

1/2 tsp asafoetida (kayam/hing)

1/2 tsp fenugreek powder (uluva/methi)

a small piece of jaggery

2 tbsp oil

salt to taste


Heat oil in a pan. Add mustard seeds. When it splutters, add dry red chillies & curry leaves. Fry for a min. Add red chilli powder, turmeric powder & asafoetida & fry for a few mins.

Add the chopped ginger & green chillies & fry for a few mins.

Mix tamarind paste a 1/4 cup of water to bring it to a pouring consistency.

When the green chillies & ginger begin to turn golden brown, add the tamarind pulp.

Mix well & bring to a boil.

Add jaggery & salt to taste.

When it begins to thicken, turn off heat.

When it cools, add the fenugreek(methi) powder.

Store in the refrigerator in an airtight container.

This recipe is a part of Complete My Thali (CMT) Event on Nivedita's Kitchen 

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