13 August 2011

Puli Ingi / Tangy Ginger - Onam Sadhya Vibhavangal 1

Onam the harvest festival of Kerala is one of the biggest festival celebrated in the state. It is celebrated by every malayalee across India and the world. Onam is when the monsoons end and marks the beginning of Autumn in Kerala.

I have beautiful memories of Onam . Waiting for the exams to be over so we can celebrate Onam in full swing, picking flowers to make the flower carpet, wearing new dress, watching movies, playing around with a house full of cousins..Yay it was total fun. We would wait for the Thiruvonam day to make the biggest flower carpet and then have the grand Sadya in the afternoon.

'Onasadya'  is the grand feast on Onam day. A wide array of almost 25 items are served on banana leaves. A complete vegetarian meal.

Onam is around the corner and I wish to share some of the dishes with my dear readers. So here is the first Kerala Onam delicacy - the Puli Ingy. Ginger and chilly is fried in a tangy jaggery-tamarind sauce. It is sweet sour and spicy! A true treat for your taste buds.



INGREDIENTS
Ginger - 1/2 cup finely chopped
Green Chilly - 1/2 cup finely chopped
Tamarind- Lime size
Curry Leaves - 2 sprigs
Jaggery - 1 piece
Shallots - 3 chopped fine
Asafoetida - 1 pinch
Fenugreek Powder - 1 pinch
Coconut Oil - 1 tablespoon
Water - 1 cup
Salt - as required




METHOD
Chop ginger and chilly very fine.
Heat oil in a pan.
Add the chilly and ginger. Fry till golden brown and crisp.
Add tamarind water along with pulp.
Keep stirring and bring to a boil. 
Add salt.
Pound the jaggery and add to the boiling mixture.
Add asafoetida and fenugreek powder.
Add curry leaves.
Add shallots.
Stir till thick consistency is reached.



If you wish to see other Onam Sadhya Vibhavangal click on the links below:

Kalan

Olan

Pineapple Pachadi

16 comments:

  1. its my fav, this reminded me of the great onam holidays and sadya, this looks real yummy, nice clicks..

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  2. Wow, this is something new to me Rinku...even we make something out of fresh/new ginger right after the monsoons..it's called 'Ale Dhoss' which is a sweet preserve of new ginger. I am going to try ur recipe as I have some new ginger with me :) thanks for sharing. Gorgeous pictures by the way!

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  3. Onam varar aayi alle...super puli inji....beautiful clicks...

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  4. Mouthwatering puli inji lovely.

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  5. absolutely love puli ingi...will try your version soon

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  6. Delicious dish.. Ginger and chilli with tangy tamarind flavour makes one's taste buds tingle.... LOvely presentation:)
    Reva

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  7. Mulla poo choodi, settu sari uduthu, pookalamittu...avasaanam onasadhya! Oh my, you just triggered some beautiful memories girl. I miss Onam, totally miss it. This time though, I hope to be there to enjoy it. Btw, these clicks are one of your best-so crisp, clean and beautifully styled. Loved it.

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  8. new recipe to me.. Absolutely love its color.. nice clicks..

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  9. Tongue tickling puli inji..yumm!

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  10. Hweard so much bout this popular tangy, sweet puli inji...Looks mouthwatering!!!
    Prathima Rao
    Prats Corner

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  11. this is new to me...Looks very nice and tangy...

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  12. Looks very yum.........jst wanted to know whether 1 peice jaggery means the whole sqaure cube.

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  13. @Pinky.. 1 piece jaggery here means 1 small block of jaggery. Sorry for the delay to reply.

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