Reciep: Sweet and Sour Tamarind Chutney a.k.a Pulinji
Recipe by: Stephi Thomas
Pulinji or Injipuli is a must side dish in onasadhya. Inji means Ginger and Puli means sour taste. So ginger and tamarind are the main ingredient of this dish. It can be preserved for about a month and can be used like pickle or chutney. Including injpuli in a heavy meal will help in digestion.
Ginger – 200gm
Green Chili – 2 nos (sliced)
Tamarind – Lemon Size
Turmeric Powder – 1/4 tsp
Chili Powder – 1/4 tsp
Asafetida – 1/4 tsp
Fenugreek powder – 2 pinches
Jaggery – 1 to 2 table spoon (Grated)
Mustard Seeds – 1 tsp
Whole Dry Red Chili – 1
Curry leaves – Few
Coconut Oil – 3 to 4 table spoon
1. Grate the ginger finely. Squeeze the juice and keep it separate.
2. Heat coconut oil in a pan and roast the grated ginger till crisp.
3. Grind it in a mixer (Do not turn it into fine paste, one spin would be fine).
4. Heat 1 tbsp coconut oil and splutter mustard seeds and Sauté chopped red chilies and curry leaves for a minute and keep aside.
5. Now add 1 more tbsp of oil and add green chilies to it and sauté for about a minute.
6. Reduce the flame fully and add chili powder, turmeric powder, asafetida powder and fenugreek powder and mix well.
7. Immediately add ginger juice and tamarind water to it. Then added grated jaggery.
8. Add sufficient salt and boil till the liquid becomes very thick.
9. Now add fried ginger paste, to it. Boil for few more minutes.
10. Garnish with roasted mustard seeds and red chilies.
Note: If it is too spicy adjust by adding some more grated jaggery