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Main Course

Sadhya Puli Inji

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

1 cup Tamarind (Puli)
10 nos Green chillies finely chopped and — mashed
Ginger finely chopped and — mashed
2 piece Jaggery (Sharkkara)
1/2 tsp Turmeric powder
1 tbsp Oil
Curry leaves A, a few
1 tsp Mustard seeds
Salt, to taste
1/4 Spoon (uluva)
1/4 Spoon (kayam)

Preparation

Step 1
Put tamarind in water and extract the juice.
Step 2
Heat up a pan or a kadai.
Step 3
Boil the tamarind water.
Step 4
When it starts to boil, add turmeric powder, mashed green chillies, ginger, jaggery and salt.
Step 5
Allow it to boil.
Step 6
It`ll take a while.
Step 7
When it starts to get thick, lower the flame and give it a good stir.
Step 8
Heat the oil in a another pan.
Step 9
Let the mustard seeds crackle and cook curry leaves.
Step 10
Add the above seasoning into the gravy prepared and Stir everything together thoroughly.Last u can add uluva powder and kayam powder.
Step 11
See my other sadhya recipes. You can prepare an easy sadhya without any help.

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

Sadhya Puli Inji

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

1 cup Tamarind (Puli)
10 nos Green chillies finely chopped and — mashed
Ginger finely chopped and — mashed
2 piece Jaggery (Sharkkara)
1/2 tsp Turmeric powder
1 tbsp Oil
Curry leaves A, a few
1 tsp Mustard seeds
Salt, to taste
1/4 Spoon (uluva)
1/4 Spoon (kayam)

Preparation

Step 1
Put tamarind in water and extract the juice.
Step 2
Heat up a pan or a kadai.
Step 3
Boil the tamarind water.
Step 4
When it starts to boil, add turmeric powder, mashed green chillies, ginger, jaggery and salt.
Step 5
Allow it to boil.
Step 6
It`ll take a while.
Step 7
When it starts to get thick, lower the flame and give it a good stir.
Step 8
Heat the oil in a another pan.
Step 9
Let the mustard seeds crackle and cook curry leaves.
Step 10
Add the above seasoning into the gravy prepared and Stir everything together thoroughly.Last u can add uluva powder and kayam powder.
Step 11
See my other sadhya recipes. You can prepare an easy sadhya without any help.

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.