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Main Course

Puliyinchi - Festive Recipe

Ginger, urad dal, green chillies and other ingredients are fied and cooked together to make a pickle like recipe.

Ingredientsfor 6 servings

Ginger — cut into small pieces
2 tbsp Urad dal parippu (Uzhunnu)
5 nos Green chillies
Tamarind lemon sized
2 piece Jaggery
2 tsp Mustard seeds
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing puliyinchi, fry mustard seed and urad dal in coconut oil.
Step 2
Soak tamarind in water and squeeze it out.
Step 3
Add the tamarind water to the fried item (1st step).
Step 4
Add green chillies by cutting it into small pieces.
Step 5
Add salt and jaggery.
Step 6
Boil for a few minutes till the mixture gets a semisolid state.
Step 7
After boiling remove pan from fire and add ginger(by cutting it into small pieces).
Step 8
Pulyinchi - brahmin special recipe, is ready. Can be used along with mulgootal or curd rice.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Puliyinchi - Festive Recipe

Ginger, urad dal, green chillies and other ingredients are fied and cooked together to make a pickle like recipe.

Ingredientsfor 6 servings

Ginger — cut into small pieces
2 tbsp Urad dal parippu (Uzhunnu)
5 nos Green chillies
Tamarind lemon sized
2 piece Jaggery
2 tsp Mustard seeds
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing puliyinchi, fry mustard seed and urad dal in coconut oil.
Step 2
Soak tamarind in water and squeeze it out.
Step 3
Add the tamarind water to the fried item (1st step).
Step 4
Add green chillies by cutting it into small pieces.
Step 5
Add salt and jaggery.
Step 6
Boil for a few minutes till the mixture gets a semisolid state.
Step 7
After boiling remove pan from fire and add ginger(by cutting it into small pieces).
Step 8
Pulyinchi - brahmin special recipe, is ready. Can be used along with mulgootal or curd rice.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.