Wishing all of you a very Happy Vishu :) . Let the Vishukani provide you all with a wonderful and prosperous new year ahead. Let the Vishu Sadya please your tastebuds and the Vishukaineetam form the blessings from elders. Hope all of you enjoy this special day :)
Sadya is inseparable on this occasion. Puli Inji is a must in the Sadya menu. The preparation of each Sadya dish may vary from one region to another in Kerala and so I am sharing the recipe which I learnt. Puli Inji, as the name suggests in malayalam has tamarind(puli) and ginger(inji) as the main ingredients. The best part of this dish is that we can enjoy the sweet, sour, spicy and tangy flavours all in one go. I can have rice and just puli inji, its taste is truly fabulous :) . Usually it's made into a thicker consistency and it can be stored in refrigerator for weeks.
Sadya is inseparable on this occasion. Puli Inji is a must in the Sadya menu. The preparation of each Sadya dish may vary from one region to another in Kerala and so I am sharing the recipe which I learnt. Puli Inji, as the name suggests in malayalam has tamarind(puli) and ginger(inji) as the main ingredients. The best part of this dish is that we can enjoy the sweet, sour, spicy and tangy flavours all in one go. I can have rice and just puli inji, its taste is truly fabulous :) . Usually it's made into a thicker consistency and it can be stored in refrigerator for weeks.
Wishing you all again a Happy Vishu and have a great time with your family and friends !!
You need...
3/4 cup finely chopped Ginger
4-5 Green chillies chopped
a lemon sized Tamarind
2 tsp Chilli powder
1/2 tsp Asafoetida
2-3 tbsp Jaggery
1/4 tsp Fenugreek powder
1/2 tsp Mustard seeds
2 dry Red Chillies broken
4-5 Curry Leaves
1.5 tbsp Coconut Oil
1.5 cup Water
Salt
To prepare...
Soak the tamarind in warm water for 10-15 minutes. Extract all the pulp and keep aside.
Heat oil in a pan. Splutter mustard seeds. Add dry red chillies, curry leaves and saute for a few seconds. Add ginger and green chillies. Fry till the ginger turns slight brown.
Heat oil in a pan. Splutter mustard seeds. Add dry red chillies, curry leaves and saute for a few seconds. Add ginger and green chillies. Fry till the ginger turns slight brown.
Add the tamarind pulp and bring it to a boil. Add chilli powder, jaggery, asafoetida, fenugreek powder and salt. Mix well. Simmer until it reaches a thick consistency.
Notes:
* Adjust chilli powder and jaggery according to your taste.
* Make it into thicker consistency, store in an airtight container in refrigerator and can be kept for weeks.
Sending this to Kerala Kitchen, hosted by Ramya, original event announcement here,
WTML- Festival Special event hosted by Rasi, an event by Gayatri
and to Pickles and Preserves fest at Sizzling Tastebuds
* Adjust chilli powder and jaggery according to your taste.
* Make it into thicker consistency, store in an airtight container in refrigerator and can be kept for weeks.
Sending this to Kerala Kitchen, hosted by Ramya, original event announcement here,
WTML- Festival Special event hosted by Rasi, an event by Gayatri
and to Pickles and Preserves fest at Sizzling Tastebuds
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