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|Subject: Puli Injis Recipe Sun Jun 13, 2010 9:02 am|| |
Piece of ginger (2”), a small piece of jaggery, balls of tamarind (2large), cumin seeds (1tsp), garlic (12cloves), mustard seeds for seasoning (1tsp), red chillies (3), finely roasted methi seeds (1/2tsp), green chillies (3) and salt (to taste).
Method of preparation:-
puli-inji1Make a fine paste of lightly roasted cumin seeds with red chillies and half of the fenugreek and garlic. Now chop the ginger, green chillies and the remaining garlic. Take a bowl, soak the tamarind in some hot water in the bowl and then extract the juice of the tamarind. Put the chopped ingredients in the tamarind juice. Put this mixture in the pan and keep on boiling. Take a pan, place it over heat. Heat 3 teaspoon of oil in it and add remaining fenugreek and mustard seeds in the pan. When the mustard seeds get crackles then add the ground masala and fry it until the masala turns its color. Now put the chopped ingredients, tamarind juice, jaggery and salt to taste. Keep it for boiling and boil it until the juice gets thicken. When it gets ready then takes it off from the heat and keeps it to cool. Then put it in the bottle and should keep it for a week.