Friday, October 20, 2006

Puli Inji

Puli inji, or Ginger chutney (as they call it in my house) is a must must must for any sadya. I can even have it with rice and moorkootan, and its great with dosa and idli too. It can even bring to life a plain kichdi. Even though kerala and malalayees are quite unique from the other states and people of india, there exists so many variations in the food and language within the state too. This is how puli inji is made in northern kerala, near kannur (where my in-laws are from).


Ingridients:

2 cups grated ginger
1 cup tamarind extract
3/4 cup grated jaggery
salt - to taste
Oil for frying

To grind:

1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 1/2 tsp coriander powder
2 tsp red chilly powder
1 cup grated coconut
5 tbsp oil

Tempering:

1/2 tsp mustard seeds
1 tsp curry leaves
10-12 green chillies finely chopped
1 tsp oil

Deep fry the grated ginger until golden brown and drain on kitchen paper. Tamarind extract is obtained by soaking the dried tamarind in warm water for sometime, squeeze it, take the extract by running through a sieve to remove the seeds and skin.

Heat 5 tbsp of oil in a small kadai on medium heat, and add the whole and ground spices(cumin seeds, fenugreek seeds, coriander powder, dry chilly powder) until it starts giving an aroma. Add the coconut and roast the coconut to a golden brown colour. When done, cool the mixture. Blend the mixture using the tamarind extract to get a silky brown paste.

Heat 1 tsp of oil in a large wok on medium flame and add the mustard seeds until they start spluttering. Add curry leaves, and the chopped green chillies and saute briefly. (When you hear people coughing around the house, and maybe some neighbours) add the roasted silky bown paste, and let it come to a simmer. Now add the fried ginger, salt, grated jaggery and cook until it becomes thick. Cool and serve with ....... ANYTHING!!!

It should be enough to last about two-three weeks unless it starts accompanying every meal and every dish. Control yourself and your family members to just use it as a chutney, and to have rice with injipuli and not have injipuli with rice, get it??

Thursday, October 5, 2006

Onam Sadya





Sadya laden plates... so inviting... for this year's sadya I made sambar, thoran, aviyal, pineapple pachadi, kootcurry, olan, pulinji, naranga pickle, kalan, kerala papad with rice offcourse. I also made idlis for variety, so desiced to call it fusion sadya!! Offourse to finish off there was ari payasam...my panjabi friends loved the pachadi, kalan and pulinji so posting recipes soon...