ഒരാഴ്ചയിൽ കൂടുതൽ പുറത്തു വെച്ചാലും കേടാകില്ല|Injipuli|Puli inji|Injicurry|Sadya style puli inji

#uppumangarecipes #sadyarecipes #sweetandsourgingercurry

INGREDIENTS

Ginger – 150 gram
Jaggery-a few(refer the video)
Grated coconut-one handful
Shallots – 4
Green chilly – 2
Tamarind- a lemon sized
Turmeric powder-1/4 + 1/4 teaspoon
Kashmiri chilly powder- 1 + 1 teaspoon
Coconut oil- as required
Salt -to taste
Curry leaves- 1 sprig
Asafoetida powder 2 pinch
Mustard seeds-1/2 teaspoon
Dry red chillies- 3 Nos

Slice the ginger(thinly) as shown in the video.

Heat oil in a pan and fry the ginger.

Drain it and keep aside.

Fry the coconut to a golden brown colour in the same oil .Add turmeric powder and chilly powder now.

Turn off the flame now.

Grind the fried ginger into powder when it is cool.

Grind the coconut with the oil to a smooth paste.

Heat oil in a pan and add shallots ,green chilly and saute well.

Add turmeric powder and chilly powder now.

Add powdered ginger now.

Add tamarind juice and salt as required.

and let it boil.

Add ground coconut to this and mix well.

Add grated jaggery to this and mix well.

When the gravy is thick,add 2 pinch of asafoetida powder and turn off the flame now.

Heat oil in a pan.

Saute mustard seeds,curry leaves,dry red chillies,shallots and season it to the dish.

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Music: Uppumanga theme music, copyright reserved.

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