PuliInchi recipe – Sweet and tangy ginger – Onam special recipe2012-08-24
- Yield : 250gm
- Servings : 5
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Puli inchi is a must side dish in Onam (ഓണം) sadhyas (OnaSadya). This dish has a sweet and sour taste. The main ingredients for Puli Inchi are fried ginger, green chilly, jaggery and tamarind. This can be refrigerated and stored for a long time.
- Ginger - 75 gm (chopped)
- Green chilly - 5 nos (chopped)
- Tamarind - 150 gm
- Jaggery - 150 gm
- Red chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida powder - 1/2 tsp
- Fenugreek powder - 1/2 tsp
- Coconut oil - 3 tsp
- Mustard seed - 1/2 tsp
- Dry red chilly - 4 nos
- Curry leaves - 2 string
- Salt to taste
- Water - as needed
Heat 1 cup of water in a pan and add jaggery and keep stirring till it dissolves completely and turns to syrup form. Allow it to boil and remove from flame and strain to remove the impurities.
Dissolve the tamarind in 1 cup of water and extract the juice.
Heat oil in a pan add mustard seed, dry red chilly and curry leaves and fry for 2 minutes.
Add chopped ginger, chopped green chilly and fry on a medium heat for 5 minutes.
Add red chilly powder, turmeric powder, asafoetida powder, fenugreek powder and salt and cook for 2 minutes.
Add tamarind juice and jaggery syrup and cook for 4 minutes. The dish is ready to be served.
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