South Indian’s specially from Kerala are familiar with the
Pulikkachal or Inji puli which is served for feast at the end of the banana
leaf on the left side along with other pickles.
It is basically a sweet and spicy sauce made out of old tamarind which
gives a black brownish colour to the inji puli.
I love this along with curd rice, molagootal rice etc. Coming to the recipe, when I bought the
Nellikka ie. Amla or Avla or gooseberry it is known as and was preparing for
pickle. Suddenly, it flashed through my
mind the idea of making inji puli or puli inji with this nellikka and tried
this. I really loved this along with the
curd rice and the palak molagootal rice.
Let us look at the recipe now:
Ingredients:
¼ c up gooseberry chopped (heaped
measurement)
A small lemon size old tamarind
1 tbsp jaggery
2-3 green chilli chopped (spice adjust
according to your requirement.)
1” piece ginger finely chopped
5-6 tbsp oil ( I used gingelly oil)
¼ tsp turmeric powder
Salt as required
Tempering:
1 tsp mustard seeds
½ tsp chana dal
Few curry leaves
A generous pinch of asafetida
Method:
Step 1
Put the tamarind in hot water around ¾ cup for 30 minutes. Squeeze out the pulp and keep aside.
Wash and wipe the gooseberry before chopping. Heat oil in kadai. Add the mustard seeds, when it splutters, add
the chana dal, curry leaves. Then add
the chopped chilli, ginger, asafetida and sauté well till the flavor of the
chilli and ginger is infuced in it.
Step 2
Add the chopped nellikka in it and sauté
till it is very soft. You can add salt
at this stage to speed up the process of cooking the nellikka faster. At
this stage, add the tamarind pulp, salt, turmeric powder, jaggery and allow to
cook the same till the gravy is reduced to a semi solid thick consistency. Check the salt, sweet and if required add
more jaggery according to your taste
buds demand.
Step 3
Transfer to a bowl and serve as and when
required.
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