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Main Course

Puliyinchi

an authentic, dish from Kerala, God’s Own Country. In Malayalam, 'Puli' means tamarind and 'inchi' means ginger. So as you have guessed out, the dish is a combo of both ginger and tamarind.

Ingredientsfor 1 servings

1/2 cup Green chillies — finely chopped
1/2 cup Ginger — finely chopped
2 tsp Mustard seeds
1 tbsp Cooking oil
2 nos Red chillies (Kollamulaku)
1 sprig Curry leaves
1 tsp Tamarind paste (Puli)
1/2 tsp Turmeric powder
1 - Water
1 tbsp Fenugreek seeds (Uluva)
Salt, to taste
2 tbsp Jaggery(powdered

Preparation

Step 1
For preparing Puliyinchi, first Heat the oil in a pan.
Step 2
Let the mustard seeds crackle.
Step 3
Add red chillies and curry leaves and fry for a while.
Step 4
Add green chillies and ginger and fry, till they turn brown.
Step 5
Add tamarind paste, turmeric powder and salt and bring to boil. Add powdered jaggery.
Step 6
Cook on a low flame.
Step 7
Heat up a pan.
Step 8
Roast fenugreek seeds, till they turn brown.
Step 9
Grind it to a fine powder.
Step 10
Add it to the curry.
Step 11
Cook on a low flame, till the gravy thickens.
Step 12
Remove the dish from flame. Slightly spicy and tangy flavored dish is everybody's favorite with hot rice. The dish should be stored in airtight bottle or container.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Puliyinchi

an authentic, dish from Kerala, God’s Own Country. In Malayalam, 'Puli' means tamarind and 'inchi' means ginger. So as you have guessed out, the dish is a combo of both ginger and tamarind.

Ingredientsfor 1 servings

1/2 cup Green chillies — finely chopped
1/2 cup Ginger — finely chopped
2 tsp Mustard seeds
1 tbsp Cooking oil
2 nos Red chillies (Kollamulaku)
1 sprig Curry leaves
1 tsp Tamarind paste (Puli)
1/2 tsp Turmeric powder
1 - Water
1 tbsp Fenugreek seeds (Uluva)
Salt, to taste
2 tbsp Jaggery(powdered

Preparation

Step 1
For preparing Puliyinchi, first Heat the oil in a pan.
Step 2
Let the mustard seeds crackle.
Step 3
Add red chillies and curry leaves and fry for a while.
Step 4
Add green chillies and ginger and fry, till they turn brown.
Step 5
Add tamarind paste, turmeric powder and salt and bring to boil. Add powdered jaggery.
Step 6
Cook on a low flame.
Step 7
Heat up a pan.
Step 8
Roast fenugreek seeds, till they turn brown.
Step 9
Grind it to a fine powder.
Step 10
Add it to the curry.
Step 11
Cook on a low flame, till the gravy thickens.
Step 12
Remove the dish from flame. Slightly spicy and tangy flavored dish is everybody's favorite with hot rice. The dish should be stored in airtight bottle or container.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.