Puliyinji

Puliyinji

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 6

  • Finely Minced Ginger (You can use a Food Chopper) 1/2 nos

  • Finely Sliced Small Green Chillies 3-4 nos

  • Jaggery/ Sharkara (small chunks) 3-5 nos

  • Tamarind 1 nos

  • turmeric powder 1/4 tsp

  • Red Chilly Powder 1/2 tsp

  • Fenugreek Powder (Uluva) 1/4 tsp

  • Oil 1 tbsp

  • Salt (as per taste) 2 pinch

  • Water as needed 1 cups

  • For Seasoning: Oil 1 tbsp

  • Mustard Seeds 1/4 tsp

  • Dry Red Chillies 4-5 nos

  • Curry Laves 1 sprig

Directions

  • 01

    Dissolve the tamarind in 1 cup of warm water and extract the juice

  • 02

    Heat 1 cup of water in a deep pan and add the jaggery pieces

  • 03

    Stir continuously till it melts and forms a syrup

  • 04

    Filter the jaggery syrup for any particles and keep aside

  • 05

    Add the tamarind juice to the filtered jaggery syrup and bring to a slow boil

  • 06

    Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required

  • 07

    Continue to simmer the sauce, stirring occasionally

  • 08

    Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears

  • 09

    Add the green chillies and continue frying till the ginger gets a golden brown color

  • 10

    Reduce heat and add turmeric powder and red chilly powder

  • 11

    Saute for a minute and pour everything to the simmering jaggery and tamarind sauce

  • 12

    Sprinkle fenugreek powder

  • 13

    Stir the sauce and allow it to come to a boil

  • 14

    Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds

  • 15

    Throw in the dried red chillies and curry leaves

  • 16

    Saute for a minute

  • 17

    Pour the seasoning over the sauce and mix well

  • 18

    Let the sauce simmer on medium-low heat until desired consistency is attained

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