Ingi Puli is a great accompaniment for Parupu Sadam(Dal Rice) and Avial. I have never heard of it till my marriage and i bet no one can prepare it as my MIL does. Shes an expert in it. Everytime she prepares this, there's no difference in the taste whatsoever. Its the same mouth watering dish.
Ingredients
Grated Ginger - 3 inch piece
Tamarind - lemon sized ball
Green Chilies - 3
Mustard Seeds - 1/2 tbsp
Fenugreek Seeds - 1/2 tbsp
Chana Dal - 1 tbsp
Asafoetida - 1/4 tbsp
Jaggery - 2 tbsp
Sambar Powder - 1/2 tbsp
Salt to taste
Gingelly Oil for cooking
Method
Heat 4 tbsp oil in a pan, add fenugreek seeds, mustard seeds, chana dal, asafoetida, green chilies, curry leaves, finely grated ginger and saute well.
Add tamarind extract, salt and sambar powder. Allow to boil well till raw smell is gone.
Switch off the heat once the gravy thickens.(If it takes a very long time to thicken, add one tbsp of rice flour and switch off the heat)
Bon Appetit!!
Rudra
Grated Ginger - 3 inch piece
Tamarind - lemon sized ball
Green Chilies - 3
Mustard Seeds - 1/2 tbsp
Fenugreek Seeds - 1/2 tbsp
Chana Dal - 1 tbsp
Asafoetida - 1/4 tbsp
Jaggery - 2 tbsp
Sambar Powder - 1/2 tbsp
Salt to taste
Gingelly Oil for cooking
Method
Heat 4 tbsp oil in a pan, add fenugreek seeds, mustard seeds, chana dal, asafoetida, green chilies, curry leaves, finely grated ginger and saute well.
Add tamarind extract, salt and sambar powder. Allow to boil well till raw smell is gone.
Switch off the heat once the gravy thickens.(If it takes a very long time to thicken, add one tbsp of rice flour and switch off the heat)
Bon Appetit!!
Rudra
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