INJIPPULI & PULIYINJI

                  INJIPPULI  PALAKKADAN 

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Green chillies - 5

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Asafetida to taste

Curry leaves –

Turmeric to taste

Mustard seeds - 1/2 tsp

Urudh dhal 10 gms

Channa dhal 10 gms

Coconut Oil - 2 tbsp

Salt - to taste

Cut ginger and green chillies into small pieces and keep aside.

In a deep pan, heat oil. Add mustard, curru leaves and all the dhals.

Add ginger and green chillies and saute for a minute.

Add the water, tamarind paste, turmeric, asafoetida, salt n jaggery.

Keep stirring and cooking on a low flame till it becomes reduced to half.

Garnish with sesame seeds.

                                PULIYINJI  SOUTH KERALA  STYLE

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Red chillies - 2

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Coriander leaves - 1 strand

Mustard seeds - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Heat oil in a pan and add the chopped ginger pieces

Add the red chilly powder and stir well

Once the ginger turns a darker brown, let it cool

Grind the ginger into a thick paste, do not add water

Heat tamarind paste along with jaggery syrup on low flame and bring to boil

Add the ginger paste and keep stirring until the mixture boils to a think paste

Temper mustard seeds, red chillies, and curry leaves and add to the mixture.

ADD ON :- TRY TO MAKE IT A DRY PASTE WITH OUT WATER CONTENTS SO THAT WE CAN USE IT WITH OUT REFREGERATING FOR SEVERAL DAYS.

                    AND ALSO TRY TO MAKE THIS IN AN EARTHEN POT. (MANCHATTY OR KAL CHATTY )