Today’s recipe is Pulinchi or InchiPuli (‘Puli’ means Tamarind and ‘Inchi’ means Ginger in my native language) .This is an awesome relish/chutney/curry that is part of the traditional sadya , prepared during festivals(my last post has details on the sadya). It has so many varieties of spices and flavors in it that a little drop is enough to awaken all your taste buds. Ginger is an essential part of this dish and we already know the great benefits of this wonderful root with its medicinal and healing properties not to add its anti-inflammatory, anti-bacterial and anti-cancer properties etc.This particular dish enhances the sadya and is delicious.It can be also prepared in advance and stored for about a week or so .The combination of ginger,tamarind,jaggery and spices work brilliantly and gives an unique sweet,sour,tangy and spicy flavor that it is hard to resist 🙂 helping after another.Enough said I guess, recipe details are below .Enjoy 🙂
Inchi Puli - Ginger and Tamarind Relish
A traditional and delicious tangy, sweet ,sour and spicy relish made with ginger and tamarind usually made on festivals and goes well with rice and traditional sadya.
Some prefer thick pasty consistency and others a little runny so it’s absolutely one’s choice.This can be store it in a glass container for up to 10 to 15 days.
- 3 big lemon sized tamarind balls (soaked in water and pulp extracted)
- 4 green chillies finely cut
- 5 tsp ginger finely cut
- 5-6 shallots coarsely cut
- 3 tsp garlic coarsely cut
- 1 tsp red chilly powder
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 2 dried red chillies
- 1/2 cup jaggery (add more depending on sweetness you prefer)
- 1 sprig curry leaves
- salt to taste
To dry roast and powder
- 1 tsp cumin
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 3 tsp broken matta rice or raw rice
- Take a deep bottomed pan and heat about 3-4 tsp oil
- Splutter mustard and add chopped shallots , red chillies, green chillies, ginger, garlic and curry leaves
- Add the turmeric and chilly powder and fry for about 5 minutes
- Add the extracted tamarind pulp and water
- When it comes to a boil and the raw smell disappears , add jaggery.
- Add salt and continue boiling it.
- Meanwhile dry roast all the ingredients in the “To dry roast and powder” section
- Once roasted and cooled ,powder it a fine consistency
- Add the powder to the tamarind ginger relish that is cooking
- The relish will start thickening on adding the roasted powder
- Check the taste and add more jaggery if you prefer more sweetness
- Adjust the spice and salt as per your liking and switch off flame
- That is it,All you need is some dal and rice to go with it now!
- Hope you try this dish and will like it , enjoy 🙂