One of my favorites. . Any Kerala sadya would be incomplete without this dish. But, this can be made without any occasions too. Makes an excellent side dish for breakfasts too. Serve it with any molguttal and steamed rice and it makes an excellent lunch/dinner. The simple veggie in the molguttal goes well with the sweet and tangy puli inji. Also is a great side dish for curd rice.
Using Black tamarind ( ie a year old one) gives a little more dark color and also tastes great and used less. You can also use the normal tamarind and make this yummy dish.
Enough said, my mouth is already watering. 😛
Makes: 1 small cup
- Ginger – ¼ cup, very finely chopped
- Green Chillies – 8 to 10
- Tamarind – a lemon sized ball
- Jaggery – 2 tbsp
- Turmeric Powder – ¼ tsp
- Salt to taste
- Gingely Oil/Nalla Ennai – 3 tbsp
- Mustard Seeds – 1 tsp
- Asafoetida – a generous pinch
- Curry Leaves – few torn
- Sugar: 1 tbsp optional but recommended.
- Soak the tamarind in a cup of hot water for 15 to 20 minutes. Squeeze and extract the juice and keep aside.
- Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
- Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add the curry leaves.
- Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring.
- Fry till the ginger turns golden brown. Take care not to burn the ginger else the whole taste will change.
- Now add the tamarind juice, turmeric powder, asafetida powder, and salt to taste.
- Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.
- Remove from heat, add sugar and let it cool. Serve as an accompaniment with curd rice.
Using dark black tamarind would give a little more darker color.It should be used little. You can also mix both black and brown tamarinds like I did.