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| PuliInji / Injipuli / Ginger in Sweet Tamarind Sauce |
Try out this amazing concoction of Ginger, Tamarind, Chilies and Brown Sugar and and I can guarantee you that you would be blown away by the riot of flavors that you would experience.
'Puliinji ' literally means Tamarind & Ginger and is used as a savory accompaniment to the traditional sadya/feast in the southern Indian state of Kerala. If a full blown traditional feast is not on your mind, you could still use this as a dipping sauce for your starters. Guaranteed compliments from your guest!!
Prep Time : 15 min
Cook Time :30 min
Ingredients
Ginger - 250 gm
Coconut oil - 4 tbsp
Tamarind pulp - 1 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tspMustard seeds - 1/2 tsp
Curry leaves - 2 sprigs
Small onion - 4
Dry red chilly - 2
Jaggery / Brown Sugar - 1 tbsp
Salt to taste
Directions
- Soak finely chopped ginger in salt water for about 10 minutes.
- Heat oil in a pan and fry the ginger till it turns golden brown. This then needs to be crushed gently( should not turn into a fine paste).
- Mix tamarind pulp, turmeric powder, red chilly powder along with1 cup of water and salt in a heavy bottom pan. Bring this to boil, then reduce flame and simmer for about 20 mins.
- Heat oil in another pan and lightly fry mustard seeds, curry leaves, small onion, and dried red chillies.
- Add this mixture, crushed ginger and jaggery to the tamarind sauce from step 3.
- Boil till it reduces to a thick gravy like consistency.
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