Dec 31, 2005

Puli Inchi

Puli inchi


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

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