Puli Inji is a very common instant to make side dish for idlis dosas and even curd rice is an instant pickle variety.We also call it as milagai pachadi in our home.It is tamarind based and has lots of green chillies and ginger that go into it.More commonly prepared in festivals and functions this is also a part of keralite cuisine and forms a main place in the menu of ONAM SADYA.I make it normally to go with dosas as hubby is fond of it.My grandmother used to prepare it with only green chillies and I do it her way too sometimes.But adding ginger gives flavour and reduces the heat of the green chillies and as we all know ginger helps in digestion.So here is an easy way to make puli inji/milagai pachadi as you might want to call it.
INGREDIENTS
| Green chillies | 25 |
| Ginger(chopped) | 1/4 cup |
| Tamarind | a gooseberry shaped ball |
| Mustard | 1/2 tsp |
| Salt | to taste |
| Fenugreek Powder | 1/2 tsp |
| Turmeric Powder | 1/2 tsp |
| Asafoetida | 1/2 tsp |
| Jaggery(powdered) | 1/2 tsp |
| Sesame Oil | 1 tbsp |
HOW TO MAKE
- Chop green chillies and ginger finely and keep them ready.Soak tamarind in water and extract the pulp.In a pan add sesame oil mustard seeds and asafoetida.Once they crackle add chopped green chillies and ginger.
- Add turmeric powder and freshly roasted and ground fenugreek powder.Add tamarind extract and salt.Allow it to boil till raw smwll of tamarind goes away.
- Add powdered jaggery and once it reaches thick consistency and oil is seen on top switch off the flame.
- Enjoy puli inji with dosa or idli or with curd rice.Tastes simply awesome.
Notes
- You can make this with only green chillies.
- Adding jaggery enhances the taste,but if you want it spicier don’t add.
- Use only sesame oil.
- Add the tamarind extract only after the ginger and green chillies have fried well in sesame oil.
Nice tangy accompaniment with meals.
Its a feast for tangy taste lovers like me :)
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