Sep 5, 2011

Puli Inchi

Puli Inchi

Puli Inchi is an essential ingredient for Onasadya (feast) - for that matter any sadya connected with auspicious events in Kerala. The main ingredient is ginger which is famous for assisting digestion. It also enhances the flavor and variety in the whole spectrum of dishes served during sadya.

Serves: 4

You will need

1 tablespoon oil
1/2 teaspoon mustard seeds
2 spring curry leaves
3 medium size dried red chillies
4 tablespoon finely chopped ginger
2 tablespoon finely chopped green chilli
2 teaspoons tamarind paste
75 ml water (less than 1/2 cup)
1/4 teaspoon hing (kaayam / asafoetida)
1/2 teaspoon melted and sieved jaggery
1/2 teaspoon salt
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon uluva podi / powder (methi seed powder)


Heat oil in a frying pan. Add mustard seeds. When they crackle, add broken red chillies and curry leaves and fry till crisp.

Add finely chopped ginger and green chilli and fry on a low to medium heat till golden color and crisp (approximate frying time 15 minutes). At this point, add tamarind paste and water.

Add hing, jaggery, red chilli powder, turmeric powder and salt. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens / golden brown in color.

Keep aside to cool for 15 minutes and mix with uluva podi (methi seed powder). Serve with rice.

1 comment:

Vimitha Anand said...

Simple and healthy dish