Pulinji is an accompaniment served along a Sadya(feast served in Kerala). The main ingredient of Pulinji is ginger and tamarind. It can also be said sweet and sour ginger pickle. We add jaggery to it to balance the sour taste of tamarind.
Pulinji is a mix of all tastes. It is sweet,sour and spicy at the same time and that is why it is a great appetizer. It can be prepared a couple of days before Sadya(feast) so that all the flavours of ginger gets infused in with the tamarind.
Pulinji
Ingredients
- 3 tbsps Coconut oil / Gingelly oil
- 1 tsp Mustard seeds
- 2 Dry red chillies
- 4 Green chillies
- 1/2 cup Ginger grated
- 1 sprig Curry leaves
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- to taste Salt
- 1 cup Tamarind soaked water
- 3 tbsps Jaggery syrup
- 1 pinch Asafoetida powder
Instructions
- Soak a small sized tamarind ball in warm water for 20 mins and extract its juice.
- Next dissolve the jaggery (vellam) in boiling water and filter it to get the syrup.
- Heat a pan (kadai) and splutter mustard seeds.
- Then add dry red chillies,curyy leaves, ginger and green chillies.
- After that add turmeric powder,red chilli powder and salt.
- Then pour the thick tamarind water.
- Allow it to boil and reduce to thick consistency.
- Then add the jaggery syrup.
- Finally add asafoetida powder.
- Store it in a jar after it cools down.
Soak a small sized tamarind ball in warm water for 20 mins and extract its juice.
Next dissolve the jaggery (vellam) in boiling water and filter it to get the syrup.
Heat a pan (kadai) and splutter mustard seeds.
Then add dry red chillies,curyy leaves, ginger and green chillies.
After that add turmeric powder,red chilli powder and salt.
Then pour the thick tamarind water.Allow it to boil and reduce to thick consistency.
Then add the jaggery syrup.
Finally add asafoetida powder.
tore it in a jar after it cools down.
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