Food recipes
Puli Inji
Ingredients 2" piece of ginger 2 heavy balls of tamarind 12 cloves of garlic 3 pink chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds, roasted finely 1 tsp mustard seeds, for seasoning 1 tsp cumin seeds A tiny...
Ingredients
2" piece of ginger
2 heavy balls of tamarind
12 cloves of garlic
3 pink chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A tiny piece of jaggery
Salt to taste
Procedure
Roast the cumin seeds frivolously and powder to a wonderful paste with the purple chillies and fifty percent the fenugreek and garlic. Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some scorching water and extract the juice. Put in the chopped ingredients and proceed boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the getting fenugreek seeds.
Whilst the mustard crackles, add the ground masala and fry until the masala turns colour.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice. bring to a boil and boil right up until the juice is thick.
Bottle once cool.
2" piece of ginger
2 heavy balls of tamarind
12 cloves of garlic
3 pink chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A tiny piece of jaggery
Salt to taste
Procedure
Roast the cumin seeds frivolously and powder to a wonderful paste with the purple chillies and fifty percent the fenugreek and garlic. Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some scorching water and extract the juice. Put in the chopped ingredients and proceed boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the getting fenugreek seeds.
Whilst the mustard crackles, add the ground masala and fry until the masala turns colour.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice. bring to a boil and boil right up until the juice is thick.
Bottle once cool.