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Puleenji recipe | Preparation time: 1 to 3 hours |
| READ REVIEWS (0) | | An inevitable pickle served for sadyas (vegetarian feast) | | | | | | Ingredients |
- Puli (tamarind) an apple large ball,
- Inji 100 g(ginger),
- pacha mulaku (green chilly) 10 -20 numbers,
- salt,
- curry leaves,
- kaduku etc
| Preparation Method |
- Put tamarind in 200 ml of water.
- After 1 hr extract the juice after mascerating and remove the fibrous residue repeat extraction to yield 500 ml of extract.
- In a cooking vessel put the tamarind extract, chopped green chilly and microsliced ginger and cook for 30 minutes.
- In a frying pan put 100 ml of coconut oil and heat the oil in low flame.
- When hot add 3-4 half cut red chilly, followed by kaduk (mustard)( 2 teaspoon).
- When kaduku splutters add 2-3 pods of curry leaves and add the whole to the puli-inji mixture.
- Continue boiling for 5 minutes.
- Add jaggery or sugar to a desirable sweet and sour taste.
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