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| Puli inchi |
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| Jalapneo Puli Inchi |
Ingredients
- Green Chillies.....................................................100 gms
- Tamarind( imli, Tamarindus indica) ................ big lemon size
- Inchi(ginger,ginger root)).................................... 1 big piece
- Hing(Asafoetida) ............................................... 1 tsp
- Turmeric Powder............................................... 1tsp
- Mustard seeds.................................................... 1 tsp
- Urad dhal............................................................2 tsp
- Chana dhal..........................................................2 tsp
- Powdered Jaggerry(Vellam).................................3 tsp
- Oil......................................................................3 tsp
- Salt to Taste
Method.
- Soak the tamarind in 1 cup of warm water and remove the juice.
- Cut the green chillies and ginger into small pieces.
- Heat a pan with oil add mustard seeds, urad dhal and chana dhal and fry.
- When the dhals become red , add the chillies and ginger.
- When the chillies fried little add the tamarind water, powdered jaggery hing, salt, and turmeric.
- When the mixture is thick,cool and pour it into bottle.
- This is a pickle. You can keep this pickle more than a month.
- Eat with curd rice, chapathi and poori.
Use jalapeno and make this pickle. Fry them well and add little more jaggery.
It tastes very good
