I did not take a good picture of the Puli Inji. It was already late for lunch and I did not want to delay it further with my attempts at a better picture. It also needs a little more patience. More props. Better lighting. And when you are hungry it is not easy !
Puli Inji is preparation from Pallakad, Kerala. If you like the spiciness of green chili, the tangy taste of tamarind and gingery flavour. This is for you. Have it with plain rice, with upma, with curd rice or pongal. Recipe from SpicyTasty - they even have good pictures !
Ginger - 4 tbsp - chopped - or cut into thin strips
Green chilies - 2 nos - chopped finely
Tamarind paste - 2 heaped tablespoon or if you are using whole tamarind about 50 gms
Methi or Fenugreek Seeds - 1/4 tsp - roast and powder
Mustard seeds - 1/2 tsp for seasonning
Oil - 2 tsp
Curry leaves - few
Jaggery powder - 1 tbsp ( or substitute with brown sugar)
Turmeric powder - 1/4 tsp
Asafoetida (hing) - pinch
Salt to taste
If using fresh tamarind - Soak in a cup of warm water for at least 15 minutes to soften and extract pulp
Or dissolve the ready tamarind paste in a cup of water.
Take a pan. Heat - add a little oil
Add the chopped ginger and green chili. Sauté for a while. Remove keep aside
In the remaining oil add mustard seeds, allow to crackle.
Add the curry leaves.
Followed by the tamarind paste and the sautéed ginger- chilies, turmeric and salt
Bring to a boil.
Now add the jaggery, simmer and allow to thicken to a sauce like consistency
Just before taking it off the stove add the roasted fenugreek powder and the hing
Remove. Serve. It will keep for a while if refrigerated.... if it lasts