Tamarind-Ginger Relish
More commonly known as puli-inji... puli = tamarind & inji = ginger. This traditional Keralite spicy-tangy relish is a part of every festive meal. It can be stored for quite a long time in an air-tight container.
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INGREDIENTS
Nutrition- 25
- 4 -5
- 25
- 3 -4dried red chilies
- 1⁄2teaspoon mustard
- 1teaspoon tamarind pulp
- 2cups water
- 1⁄4teaspoon turmeric powder
- 1⁄4teaspoon red chili powder
- 1⁄4teaspoon asafoetida powder
- 25
- 7 -8
- 1⁄4teaspoon fenugreek seeds
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DIRECTIONS
- Dissolve the tamarind pulp in the water. Keep aside.
- Heat the oil, add mustard. When it starts spluttering, add dried red chillies and sauté.
- Next, add chopped ginger and green chillies; fry well, strain and keep aside.
- Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick.
- Add the fried ginger and green chillies, boil for a minute.
- Once it has cooled, transfer to a dry airtight container.
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