So here's the namesake recipe to this blog name.
The mother of all Malayalee side dishes, inji puli is a must for any of our vegetarian meals and thanks to Amma, I always have a jar in the fridge. Sometimes when I just want to go vegetarian without the entire spread, I will tuck into rice with pairu (a milky dhall dish) with inji puli and perhaps a simple french bean stir fry. I guess this would fall under the pickle / achar category?
Because it is time consuming to make, it would make sense to make it seasonally and then refrigerate and use when necessary.
Ingredients: 300 gm ginger (finely chopped) 2-3 sprigs curry leaves 2 tsp mustard seeds 5 tbsp tamarind (assam jawa) - soak in 1 cup warm water and extract juice - strain 2 tbsp chilli powder 1 1/2 tsp salt to taste 2 tbsp sugar to taste Roast and ground fine: 1 tbsp fenugreek 2 tbsp uncooked rice
Method:
Crackle mustard seeds in 2-3 tbsp hot oil. Add curry leaves and fry.
Put in chopped ginger and fry over low flame till it reduces to half the amount. This may take a while.
Add chilli powder and continue to fry.
Now add the tamarind juice and cook till the ginger swells up.
Finally add the powdered rice and fenugreek.
Sprinkle in the salt and sugar to taste.
Give it a quick stir and turn off the fire.
Leave to cool in the pan / wok.
Put it into air tight jars to store.
Can be kept for prolonged period if refrigerated but ensure that you only use clean dry spoons when using inji puli.
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