May 15, 2006

Tamarind chutney/ Puliyinchi

Puliyinchi is a sweet and sour chutney which goes well with everything. It drives away the banalities of simple daily food with its finger licking properties. The ginger in it is good for digestion. Back in the college days, this was a mom made staple in many dorm rooms, to help get through the hostel's boring food.

You will need:
Green chillies - 8-10 chopped finely.
Ginger- 2" peice chopped finely.
Red chillies(Kollamulaku) - 2 nos
Tamarind(Puli) paste - 4" ball of tamarind soaked to yield 2 cups tamarind water.
Red chilli powder -1/4 tsp
Jaggery/Brown sugar/Gud-3 tbsp
Fenugreek seeds(Uluva) - 1 tsp
Salt- to taste
For seasoning:
Oil-1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 10 nos

Preparation Method:
1. Heat oil in a pan. Splutter mustard seeds.Add red chillies and curry leaves and fry for a while.
2. Add green chillies and ginger and fry on low flame, till they turn brown.
3. Add tamarind paste, chilli powder, gud and salt and bring to boil. Let it simmer till the mixture thickens. Check for sourness, sweetness and spice. Add more of chilli powder or gud or salt if needed to customise to your taste. Add more water if it becomes too thick.
4. Heat up a pan. Roast fenugreek seeds, till they turn brown. Grind it to a fine powder.
5. Add it to the mixture. Cook on a low flame, till the gravy thickens. Remove from flame.
This stays well in a sealed jar for 3-4 weeks in the refrigerator.

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