Tuesday, January 29, 2013

PuLi Inji

One of my favoritestest traditional side dishes is PuLi Inji - literally translated to Tamarind Ginger. I have refrained from trying such a dish till date because these traditional recipes call for very minimum ingredients and one needs to get the mix and balance of all the flavors spot on for the dish to turn out well. The past week, i tasted it twice, first at New Krishna Bhavan then next when a friend made it.
And then the recipe came up as a suggestion when i was reading Chinmayie's latest post. It seemed like a sign and yours truly decided to make the PuLi Inji.
The recipe is adapted from here . I followed the same measurements.

Just that, i made a tadka with mustard, hing and curry leaves first. Added ginger and chilli next.

To it, i added the tamarind pulp and melted jaggery and brought it to a boil.
Then stir it well and let it simmer for a while.Adjust salt and jaggery and tamarind. Easier said than done. Each time you add one item, the other starts appearing to be less. So it will take you a couple of additions to get the right proportions that suit your palette best.  The consistency that you are looking for is gooey and thick. There will be a slight glaze on the surface of the syrup.
At this point, turn off the heat. Transfer to a box or a bottle. This can be stored for a while. But when the quantity is just a cup, be sure for it to be licked clean sooner!
Serve with Pongal/Khichdi, or with plain rice and a big dollop of ghee. Or better still, make it a perfect accompaniment for curd rice!

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