PULIYINJI

Puliyinji is a traditional kerala recipe. It is one of the main dishes in Sadhya.

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Ingredients : 

  1. Tamarind : Lemon size ball
  2. Ginger : 1/4 cup, finely chopped
  3. Jaggery : 1/4 cup, grated
  4. Turmeric powder : 1/2 tsp
  5. Chilly powder : 1 tsp
  6. Green chilly : 6 nos, chopped
  7. mustard seeds : 1 tsp
  8. dry red chilly : 2 , broken
  9. curry leaves : 2 springs
  10. coconut oil
  11. salt

 

Method : 

  1. Soak tamarind in 3/4 cup warm water for 10 mins and extract the juice.
  2. Add turmeric powder, chilly powder and salt to the tamarind juice and boil it.
  3. When the juice thickens add grated jaggery and continue boiling for few mins.
  4. Heat coconut oil in a pan and splutter the mustard seeds.
  5. Add dry red chilly and saute.
  6. Add curry leaves and chopped green chilly and saute.
  7. Add finely chopped ginger and saute.
  8. Add this to the boiled tamarind-jaggery mix.
  9. Puliyinji is ready to serve.

Note

  • You can keep it in refrigerator for 1 or 2 weeks.
  • Make it day before the sadhya to settle the flavors well and taste better.

VARUTHARACHA SAMBAR

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Ingredients:

  1. Tuvar dal/ thuvara parippu : 1/2 cup
  2. Mixed Vegetables : drumstick, ladies finger, carrot, potato, green beans, raw banana etc(cut 2″ pieces).
  3. Garlic : 6 cloves.
  4. green chilly : 2 nos, slitted
  5. Tomato : 1 no (cut to small pieces)
  6. Tamarind : Gooseberry size; Soak it in water.
  7. Turmeric powder : 1/2 tsp
  8. Chilly Powder : 2 tsp or  1 1/2 tsp
  9. Coriander powder : 3 tbsp or (coriander powder 2 tsp and 1 tsp sambar powder)
  10. Asfoeitida powder : 1/2 tsp
  11. Coriander leaves
  12. coconut oil
  13. salt

for coconut paste

  1. Grated coconut : 1 cup
  2. Shallots : 3-4 nos
  3. Curry leaves : 1 spring
  4. Cumin seeds : 1/2 tsp
  5. Fenugreek seeds : 1/4 tsp
  6. coconut oil

for seasoning

  1. Coconut oil
  2. Mustard seeds : 1 tsp
  3. dry red chilly : 2 nos, broken to 2 pieces
  4. shallots : 3-4 nos; sliced
  5. curry leaves : 1 spring

 

Method:

  1. Heat coconut oil in a frying pan and add grated coconut, shallots, curry leaves, cumin seeds and fenugreek seeds. Fry this until the coconut become golden brown. Keep it aside to cool. Then grind this with enough water in a mixer. Keep it aside.
  2. Pressure cook the dal with water and salt.
  3. Add vegetables(except ladies finger), green chilly, and garlic to this and pressure cook it for two more whistles.
  4. In a frying pan add coconut oil and fry ladies finger add this to the cooked dal and other veggies.
  5. Add tomato pieces also.
  6. Add maslas and asfoetida powder to this.
  7. Add tamarind water.
  8. cook for 2-3 minutes. Adjust salt.
  9. Add fried coconut paste to this with enough water. Let it boil well. Switch off the stove.
  10. Add coriander leaves.
  11. Heat coconut oil in a pan and splutter mustard seeds. Add dry red chilly, curry leaves and shallots. Fry this for 1 min. Add this tempering to the sambar.
  12. Serve with rice.

Note : 

  • Use coconut oil. It gives sambar more taste.
  • You can use 3 tbsp coriander powder or 2 tbsp coriander powder and 1 tbsp sambar powder.
  • If you are using asfoetida piece instead of asfoetida powder fry it while you are frying the grated coconut.