Tuesday, 20 September 2011




     1)    Tamarind – 250 gm.
     2)    Jaggery (unrefined cane sugar) – 200 gm.
     3)    Black sesame seeds – 100 gm.
     4)    Turmeric powder – 1 teaspoon
     5)    Red chili powder – 1 tablespoon
     6)    Salt – 1 tablespoon
     7)    Hot green chilies – 3 Nos.
     8)    Dry red chilies – 4 Nos.
     9)    Tender curry leaves – 3 sprigs
     10)     Tender ginger – 100 gm.
     11)     Mustard seeds – 1 teaspoon
     12)     Gingelly oil (sesame oil) – 75 ml.

To Cook

          Put the tamarind in a vessel. Pour 300 ml of boiling water. Keep with the lid closed till it cools naturally. Squeeze well and use a coarse stainless steel sieve to collect all the tamarind paste. You can get all the thick pulp if you roll and rub gently with your fingers against the sieve.

          Put a vessel on the stove. Pour in 50 ml. of water and tip in the jaggery. Boil till it melts fully. Use a fine sieve to collect the clear, melted jaggery.

          Clean and wash the sesame seeds. Drain and transfer to a wok. Set the wok on low heat and roast until the seeds start to splutter. When cool, grind to fine powder and set aside. Peel the ginger. Chop the ginger, the green chilies, the red chilies and the curry leaves to super fine pieces.

          Set a wok on the stove. Add a teaspoonful of oil and a teaspoonful of mustard seeds. When the mustard seeds start to crackle, lower the heat and add the chopped pieces and the salt. Stir for a minute. Now add the tamarind pulp. Turn up the heat and stir well for 3 minutes. Then add the melted jaggery, the chili powder and the turmeric powder. Boil for 3 minutes on medium heat.

          Now add the sesame powder. Stir continuously until the sauce thickens nicely. Taste and add more seasoning or sugar. Allow to cool naturally. Transfer to dry airtight glass jars and store in your refrigerator.

          If you use a dry spoon, this wonderful Puliyinji will last for up to 3 months. Puliyinji is an indispensable side dish in marriage feasts in Kerala. Serve small quantities to dip and lick your fingers in between mouthfuls of food. You will love it !!!

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