Recipe: Puliinji

The main ingredients in this preparation, are tamarind(Puli) and ginger(Inji). Hence the name, Puliinji. In some parts, it is also known as Pulikachal. Traditionally, gingelly (til) oil is used in the preparation of Puliinji, this gives a special flavour to the dish. Any other oil could be used. The quantity given will make about 300 - 400ml of Pulinji. This Puliinji can be kept upto 6 months under refrigeration. Puliinji is a very tasty accompaniment for rice, curds rice, idli, dosa, chappathi, or Poori. It can also be used as sandwich filling.

Ingredients:

Tamarind : 250gms.
Ginger : 200gms
Green Chillies: 100gms
Gingelly oil : 1 cup
Jaggery : 200gms
Mustard seeds: 1 tbsp.
Split urad dal: 1 tbsp.
Bengal gram dal: 1 tbsp.
Curry leaves: a few
Red chillies : 3-4
Turmeric powder: 2 tsp.
Salt to taste

Gingelly seeds (Til or Ellu): 2 tbsp. (optional)

Preparation:
Soak tamarind in warm water for ½ hour and extract thick juice and keep aside. Slice the ginger and green chillies into very small pieces. Heat oil in a wide bottomed, thick pan. When the oil starts smoking, reduce the heat and add mustard seeds. When they splutter, add urad dal, Bengal gram dal, broken red chillies and curry leaves (in that order). Increase the heat. When the dals turn light brown in colour, add the sliced green chillies, fry for 2 minutes and add the sliced ginger. Fry for another 2 minutes and pour the tamarind extract. Add turmeric powder, salt and jaggery and allow the mixture to boil to a thick consistency.(about ½ hour ) When the oil starts floating on the surface, remove from heat.

Dry roast the til seeds and powder finely. Add this powder to the prepared Puliinji.

Enjoy!

This Puliinji is very versatile dish, as mentioned earlier. This can also be used for making Puliyodarai(a rice preparation). That will be my next post.