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Tuesday, January 25, 2011


Tamarind - Lemon size ball
Ginger(finely chopped) - 3-4 tbsp
Greenchillies(slit) - 10-12
Sesame oil - 1/4 cup
Jaggery - 1/4 cup
Mustard seeds - 1 tbsp.
Split urad dal - 1 tbsp.
Channa dal - 1 tbsp.
Curry leaves - a sprig
Turmeric powder - 1 tsp
Orid whole - 2 tbsp
Sesame seeds - 3 tbsp
Salt - to taste

Soak tamarind in warm water for 15-20 mins and extract thick juice and keep aside.
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, channa dal, and curry leaves (in the same order). Increase the heat.
When the dals turn light brown in colour, add the slit green chillies, fry for 2 mins and add the chopped 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(around 25-30 mins).
When the oil starts floating on the surface, remove from heat.

Dry roast orid whole and sesame seeds and powder finely. Add this powder to the prepared Puliinji.
Serve with rice,dosas or idlis.

Stays good in refrigerator for 3-4 weeks.

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