Saturday, August 18, 2012

Puli Ingi


Tamarind------------------------------1 big lemon size
Ginger chopped-----------------------1/2 cup
Tender Green Chilly chopped---------1/2 cup
Hing----------------------------------1/4 Tsp
Fenugreek roasted and powdered-----1/2 tsp
Oil-------------------------------------2 Tbsp
Mustard seeds-------------------------1 Tsp
Curry leaves---------------------------2 sprigs
Turmeric powder----------------------1/2 Tsp
Salt as required.


Clean and soak tamarind in 1 cup of water  for an hour.Grind it to a fine paste.
Add oil in a kadai and when it is hot enough add the mustard seeds.When it starts crackling add the curry leaves,ginger and green chilly and saute' for a minute.Then add hing and turmeric powder and and mix well.Now add the fenugreek powder and salt.Mix well and then add the tamarind paste and stir well.Cook this mixture on a very low flame as this will start splattering if the flame is high.Cook till the gravy thickens.Keep stirring this mixture occasionally to avoid sticking to the bottom.
This goes very well with Curd rice and also with hot dosas.This quantity will yield 1 cup of  pickle.

1 comment:

Leelagovind said...

thanks for sharing..we do this but addition of jaggery is a must for us for this it optional for you?nice presentation!