Puli Inji

  Puli Inji. I came to know about this from a friend who always talks about having this with Biryani at another friend's place whenever I serve Biryani. Finally we got a chance to taste her Puli Inji and my fellas fell in love with the taste, a perfect blend of sweet and sour with a hint of heat. So this recipe is a courtesy from my dear friend Sameera. She served with her awesome Malabari Biryani, the rich, flavorful dish with very few ingredients. Haven't gotten it right yet, In shaa Allah will post it someday.

INGREDIENTS :

Ginger    - 1/2 Cup (finely chopped)
Green Chilly - 2 (finely chopped)
Tamarind Paste - 1 Tsp
Red Chilly Powder - 1/2 Tsp
Jaggery - 2 Tblsp
Flour - 1 Tsp
Salt - To taste
Oil - 2 Tblsp

Garnish :
Oil - 1 Tsp
Mustard - 1/4 Tsp
Curry Leaves - few
Dried Red Chilly - 1

METHOD :

   Finely chop ginger and green chillies. Heat a pan along with oil over medium flame and fry the chopped ginger and green chillies until the raw smell is gone. Move to a plate lined with paper towel and drain the extra oil. Then cook this ginger and green chillies in a little water along with red chilly powder and salt. Once it becomes soft, add the tamarind paste and jaggery, bring to a boil and simmer for about 5 minutes. Meanwhile, mix the flour in little water, add to this simmering mix and let it thicken.
 Finally heat oil in another pan, season with the ingredients under garnish and add to this. This step is optional.
 Puli Inji is served as part of Sadhya, the Onam meal and has many variations too. I'll post the recipe for another variety of Puli Inji that is common in my household, soon.
 It makes a fantastic side dish for fish biryani.