Puli inji or inji puli AKA Pulikachal takes its place on a feast menu. The toungue tickler serves a good aid for digestion after a heavy meal. Goes well traditional main course rice dishes, curd rice, chapathi, dosa, etc
Ginger : Root Spice gives fragrance to any dish it is added to. Used in western as well as in Asian Cuisine. Helps control lipids and free radicals. Helps ease muscle pain, when had with a combination of hot water & lime it helps in weightloss as well as control blood cholestrol....helps to control nauseas, gas etc. however, it should be avoided while having acidity.
Tamarind: sour & slightly sweet fruit aids digestion. It is used around the world for various medicinal purposes. Anything in excess is not good. So eat it moderately. Always buy old tamarind which are dark in colour and will act friendly on your stomach. Its toungue tickling taste will make you crave for more....
- 2 Cups - Tamarind Extract (thick)
- 1/3 cup - Jaggery (grated)
- 1/4 cup - Finely chopped Ginger
- 3 tbsp - Gingely Oil
- 1 tsp - Asafoetida
- 1/2 tsp - Turmeric Powder
- 2 Nos. - Green Chillies
- 1/2 tsp - Red Chilli Powder
- Salt to taste
- 1 spring - Curry leaves
- 1 tsp - Mustard seeds
- 1/2 tsp - Chana dal
- Finely chop ginger and green chillies. Grate Jaggery.
- Heat oil in a wok, add mustard seeds. When they start crackling add chana dal.
- When dal turns golden colour, add curry leaves, green chillies and ginger pieces
- saute for 1 minute
- Add the Tamarind extract, turmeric powder, red chilli powder, grated jaggery, Asagfoetida, Salt to taste, Mix well.
- When it starts boiling, simmer the flame and let it cook for 20 minutes or till the oil separate and a thick consitency is formed. stir in between occasionally. [the aroma it spreads across the air will make everyone go gastronomic]
- Mouthwatering inji puli recipe is ready to kindle the intestinal juices.
Linking this Post with "The Kerala Kitchen" Event for June 2012 hosted by Julie @ Erivum Puliyum