Inji means ginger and Puli means tamarind. As the name suggests rightly so, pulinji is a preparation with ginger as the main ingredient cooked in tamarind water. My north Indian friends call it south Indian ginger pickle 🙂
Yet again, Pulinji is one of the main dishes served during Onam sadya, however in moderation just like your pickle!
Ginger – 25 gms (peeled and finely chopped)
Green chili – 4 nos (finely chopped)
Coconut Oil – 1 tsp
Dry red chili – 1 no (chopped)
Mustard – ½ tsp
Tamarind – size of a big lemon
Water – 2 cups
(To be added to tamarind)
Turmeric powder – ½ tsp
Chili powder – ¼ tsp
Asafoetida – ¼ tsp
Grated jaggery – 25 gms
Curry leaves – 1 sprig
Fenugreek seeds (methi dana) – 3- 4 nos
Soak tamarind in 2 cups of water
In a skillet heat oil and add mustard. Once it sputters add dry red chili.
Add chopped ginger and green chili and fry well and keep aside
Squeeze and take the liquid out from the tamarind
In a vessel heat the tamarind water and to it add all ingredients to be added mentioned under ingredients section
Bring to boil and cook till it thickens.
Add fried ginger and chili pieces and remove from the fire
Appam or rice pancakes with coconut milk is my favorite. Mostly I have it with chicken or vegetable stew… but in the month of September I will be sharing various other non vegetarian recipes that can be served with these rice pancakes or appam.
Soak in enough water the following 3 ingredients for 3-4 hours
Raw rice – 3 cups
Husked black beans (urad dal) – ¼ cup
Fenugreek seeds (methi dana) – ¼ tsp
Now grind the above along with ¾ of grated coconut and coconut water to a fine paste
Remove the paste into a container
Whatever remains of paste than remains in the mixer add a little water and heat in water in a pan till it forms a thick paste. Cool it and add it to the main paste, add 1 tsp sugar, salt and leave over night – This is your rice pancake / appam batter.
Next morning add 3 pinch baking soda dissolved in 1 tsp of water and add it to the batter.
Heat appam vessel or a small skillet (kadhai)…brush little oil and put one ladle of batter and swirl the skillet around so that the batter spreads in a circle. Close lid and let it cook in its own steam.
Rice pancakes are thinner on the outer edges and thick and soft towards centre.
This one is made without any coconut milk. Quick to make one will find many Keralites preparing this for their general afternoon meal. However, the one made especially for Onam festival is more elaborate and made with coconut milk recipe for which I have already shared with you…
White pumpkin – 2 cups – chopped (the outer skin should be light green and soft)
Green chili – 1 tbsp (chopped)
Garlic – 2-3 flakes (crushed)
Coconut Oil – 1-2 tsps
In a pan take pumpkin , salt and green chili and few tsp of water. Pumpkin has water content so take care not to put lot of water. Let it cook
Fry the crushed garlic in coconut oil and add it to the cooked pumpkin
Serve with boiled rice
*since its made without any coconut milk this dish stays longer
Tomorrow is Onam and I have shared with you few of the recipes for food made especially for the festival like
Avial , Kalan, Thoran, Sambar, Olan, Kootukari,Pachadi, Erissery, Pulinji, mango curry and payasam.
Serve all of this on a washed and wiped plantain leaf along with steaming boiled rice, papddams, banana chips and fried banana chips in molasses (sarakaraupperi). You can either serve it on a table or go the traditional way of sitting on the floor!