Monday, September 7, 2009

Puli Ingi / Sweet and sour Ginger chutney

Puli Inji has a very important place in the Sadhya . The main ingredient in this dish is ginger. Along with ginger jaggery ,tamarind , and chillies are used.Ginger has medicinal properties and aids digestion. Puli inji is sweet , sour and spicy at the same time.


  1. ginger - 2 big pieces chopped very fine
  2. green chillies - 3
  3. tamarind - gooseberry sized ball( soak in water and get the juice)
  4. chili powder - 1/2 tsp
  5. asofoetida (hing/kayam) - a pinch
  6. jaggery grated - to taste
  7. salt - to taste
  8. Oil - 2 tbsp
  9. curry leaves - 1 spring
  10. Dry red chillies - 2 broken
  11. Mustard seeds - 1/4 th tsp
Heat 1 tbsp oil in a non stick pan and add the chopped ginger and fry this until light brown.Remove the ginger pieces with a slotted spoon and keep aside. Add the remaining oil to the pan and add the mustard seeds.When it splutters add in the dry red chillies and curry leaves and stir fry. Reduce the flame and add the green chillies and chilly powder and pinch of hing .It should not get burnt. Add in the tamarind water and jaggery and the fried ginger pieces and bring to a simmer .Cook on a low flame until it thickens slightly.

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