INJI PULLI-dump-in and cook
Inji pulli is our Onam Sadya favorite. I make it all year round instead of pickle. My mother makes it often.She sautés everything. I changed her recipe into a no-saute, dump-in version.
INGREDIENTS
INGREDIENTS
- 2 cups onions chopped (in chunks) (250 gms.)
- 1/2 cup ginger chopped(in chunks) (80 gms.)
- 3 tsp chili powder
- 1 tsp turmeric powder
- 1/4 cup maple syrup or jaggery syrup
- 1/4 cup wet tamarind soaked in 2 cups water(lukewarm)
- salt to taste
For seasoning:(optional)
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp fenugreek powder
- 1 sprig of curry leaves
- 2 big dried red chilies
METHOD
- Before starting, squeeze out the tamarind pulp and keep it aside.
- Mince the ginger in the food processor. Then put in the chopped onions into the processor and mince it along with the ginger.
- Dump this mixture in a mann chatti(earthen pot). Add all the ingredients except the jaggery syrup.
- Boil for 15 minutes on high heat , until cooked.
- Check for salt, then add the maple/jaggery syrup to balance the sourness.
- In a pan, heat oil; when hot , add mustard seeds; when it splutters , add red chilies, curry leaves, and fenugreek powder. Pour this into the boiled inji pulli. Reduce if required.
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