Thursday, April 12, 2012

Festivities Continue….. 1 more Day to Go!!


Recipe: Puli-Ingi/Ingam-Puli (Ginger-Tamarind-Jaggery Sauce)

As promised I am back with more details on Vishu and one more dish prepared for the big lunch.
Vishu as I said, in my previous post, is the New Year Day of the Hindu Keralites.



The celebrations kick starts on the Vishu eve with everyone bursting crackers and running private firework shows in their yards (ooh how I miss that part here in Bahrain).
The Vishu day begins with a Vishu Kani which is the first thing that we open our eyes to as soon as we wake up. Vishu Kani consists of a lot of auspicious articles which includes  Sree Krishna idol, raw rice, the yellow Kani Konna flowers, and a lot of other yellow stuffs like pumpkin, mangoes, English Cucumber (vellarikka), gold (yellow is an auspicious colour for the Hindus); coins, new washed cloth, mirror, holy texts, a lighted lamp etc.. Seeing all the good stuffs on the New Year day is believed to bring happiness, prosperity and good luck the whole year round.
The next highlight of the day is Vishu Kayineetam. Now, this is something everyone looks forward to on the day, it’s a little gift of cash that we receive from the elders in the family.
The next thing to look forward to is the big lunch or Sadhya which usually includes rice accompanied by a lot of different vegetarian curries for the main course and payasam for dessert.


So here I present the puli ingi that I have got ready for the Sadhya at my home. This is another easy and delicious recipe handed down to me by my mom.

PULI-INGI / INGAM-PULI

Ingredients

Ginger chopped finely – ½ cup (I used a chopper to get my ginger nice and fine)
Green chillies – 3-4chopped (as per personal preference)
Tamarind – size of a medium lemon
Jaggery – 2 cubes (slightly less than ¼ kg)
Chilly powder – 1 tsp
Turmeric powder – ¼ tsp
Salt as per need
Oil – 1 tbsp

For Tempering

Oil – 1 tbsp
Mustard seeds – 1 tsp
Dry red chillies – 2
Curry leaves – a handful




Preparation

First prepare tamarind water by mixing tamarind with around 200 ml water. Leave for around15 mins. This allows the tamarind to soften. Using your hands squash the tamarind well and pass the mixture through a sieve to get clear tamarind water.

Next, place jaggery and around 100 ml water in a sauce pan and heat until the jaggery melts completely. Pass this through a sieve and set aside.

Heat oil in a wok and add the chopped ginger and chillies and fry till the raw smell is off. Ginger needn’t turn brown.
Now pour in the tamarind water, jaggery syrup, chilly powder, turmeric powder and salt. Mix this well and let boil.
Now lower the flame and let the mixture thicken. Stir occasionally to avoid the mixture from getting burned.
Check for salt, sourness and sweetness.
If you prefer your puli ingi to be sweeter, you may add more of jaggery syrup. For a more sour puli ingi, add more of tamarind water.

Once your puli ingi reaches a sauce consistency remove from flame and set aside.

For tempering, heat oil in a wok. When oil is really hot, add the mustard seeds and let it splutter. Now add the dry chillies and curry leaves as well.
Pour this into the prepared puli ingi and mix well.
Bottle the sauce after it has completely cooled.
Sending this to Remya’s Recipe, for the Kerala Kitchen April event.

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