The Recipe of Puli Inji by Chef Roopa Nabar, TTK Prestige for the Occasion of Onam Festival

PULI INJI

Ingredients:

100 gm peeled and chopped ginger.

3 green chillis roughly chopped.

40 gm grated jaggery

2 tablespoon oil

¼ tsp turmeric powder

¼ cup tamarind paste

1 dry red chilli

½ tsp mustard seeds

¼ tsp fenugreek seeds

Few curry leaves

Salt to taste

Method:

In a Prestige Omega Deluxe Granite Kadai, heat 1 tablespoon oil

Add cut ginger, saute foe a minute,

Add green chillis.

Add turmeric powder, mix well, add tamarind pulp, mix.

Add ½ cup water bring to boil.

Add jaggery and cook on simmer for 10-12 minutes till the mixture

Thickens.

Add salt.

In a separate tempering ladle heat remaining oil, add fenugreek seeds, mustard seeds, red chilli, curry leaves, once spluttered add to the cooking puli inji.

Put off the flame, cool and serve.

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