Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Puli Inji
Puli Inji-is your choice recipe which you have to give it a shot today. 'Puli Inji' literally means tamarind ginger.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
162
kcal
Author
Sujatha Muralidhar
Equipment
strainer
Ingredients
Jaggery syrup
½
cup
jaggery
¼
cup
water
Tamarind extract
1
lemon size
tamarind
/5 tablespoon of tamarind pulp
1
cup
hot water
For the making
1
teaspoon
vegetable oil
½
teaspoon
black mustard seeds
½
teaspoon
urad dal
/skinless black gram
1
red chili
1
stalk
curry leaves
1
cup
ginger
finely chopped
1
teaspoon
red chili powder
¼
teaspoon
salt
Instructions
Jaggery syrup
Over medium heat, in a pan add jaggery and water.
Allow boil for 3 minutes.
Then strain it with a metal strainer to remove any impurities. And set aside.
Tamarind extract
In a mixing bowl soak tamarind with hot water for 15 minutes.
Squeeze and extract the juice. And discard the impurities.
Transfer the tamarind extract to a bowl and set aside
The making
Over medium heat, in a pan add vegetable oil, black mustard seeds, urad dal, red chili, and curry leaves.
Wait till mustard seeds splutter and urad dal becomes golden brown.
Then add chopped ginger, and fry by stirring them very often. Make sure, it should not get burned in any way.
Now add red chili powder, jaggery syrup, tamarind extract,and salt.
Bring it to boil for another 7 minutes, or until it becomes a thick flowing consistency.
Transfer to serving bowl and serve with rice.
Notes
Store the left over in air tight container for using later.
Nutrition
Calories:
162
kcal
|
Carbohydrates:
36
g
|
Protein:
1
g
|
Fat:
1
g
|
Sodium:
17
mg
|
Potassium:
196
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
325
IU
|
Vitamin C:
27.6
mg
|
Calcium:
18
mg
|
Iron:
0.9
mg