Tuesday, September 4, 2012

Inji pachadi and Puli Inji

Ginger                        the size of a finger

Red chillies                 3-4

Coriander seeds         1tsp

Tamarind                    the size of a large marble

Grated Coconut         3  to 4 tblsp

Salt                            To taste

Mustard                     1 Tsp

Urad dal                    1 tsp

Oil                             2 tblsp

Jaggery                      a small piece or 2 tsp powdered.


Peel the skin and saute the ginger in a little oil till it turns brown
Fry the red chilly, Coriander seeds and grated coconut  separately
Grind the ginger along with these and tamarind. Add salt.
In a pan heat the rest of the oil, temper mustard seeds and urad dal.
Finally add the ginger paste and  saute them together till it thickens.
Switch off and add the jaggery.

A variation of this is 
Puli Inji

Tamarind                     Size of a lemon
Green Chillies             1Cup (Chopped Fine)
Ginger                         ½ Cup (Chopped Fine)
Oil                               2 tbsp
Mustard Seeds           1 Tsp
Asafoetida                   ½ tsp
Turmeric powder         ½ Tsp
Jaggery                        a small piece

Soak Tamarind for a few minutes and extract thick pulp.
Heat oil in a pan. Add Mustard seeds. Once they splutter, add the ginger and Green chillies and turmeric powder. Saute for 2 minutes.
Add the tamarind extract and salt.
After it has boiled well add Jaggery.  When it is thick like a pickle remove from fire.