Today is Onam and it was on my mind to share with you all some authentic Kerala recipes. I know I am a bit late in sharing this, but it's better to be late than never :) Onam is celebrated in the Malyalam month of Chingam and marks the commemoration of Vamana avatara of Vishnu and the subsequent homecoming of the mythical King Mahabali who Malayalees consider as their King. This is also considered as harvest festival in Kerala. (Source: Wiki)
Today being a holiday in Karnataka on account of Varamahalakshmi, I had to stay back at home due to my daughter who had school holiday. I was surprised when she narrated the story of Mahabali in the morning while eating breakfast and also told me that her teacher told her to go home and tell this story to Mom. She also told that they made beautiful flower rangoli in school yesterday. She said that she was assigned the task of plucking petals from the flowers and how much fun she had.
Yup.. little things brings happiness. Yesterday while returning from office, I could see many people selling banana leaves and flowers on the roads. They were selling this for double the price. But yea, festivals are the only time when they earn and I don't mind giving them bit extra money. They too should celebrate their festivals with joy :)
The smell of flowers was enchanting while passing on my bike from near these road side flower vendors. The festivals have started in India. I am sure you all are waiting to see many recipes for festivals and one by one I shall bring up some to you all. Today's recipe is Puli Inji. Puli means tamarind and Inji means ginger. This is a chutney made with ginger and tamarind. Tastes tangy and I am sure it will be your favorite too. I found this recipe on Eastern Masala's Facebook page 20 days back. The recipe is so simple to prepare that I knew I should try it and finally I made this on the day of Onam. People from Kerala I am waiting for your expert comments.:)
Recipe Credits: Eastern Masala.
Ingredients: Prep. Time; 15 Min's, Serves: 4
1 cup ginger finely chopped
2 green chilies finely chopped
A stalk curry leaves finely chopped
2 dry red chilies
1 lemon sized ball of tamarind
A pinch turmeric powder
1/2 tsp chili powder
1 pinch asafoetida
2 tbsp grated jaggery
2 tbsp coconut oil
1 tsp mustard seeds
A pinch of salt or as per taste
Procedure:
Soak the tamarind in 1/2 cup water for 1 hour.
Heat the pan and add oil.
When oil heats, add mustard seeds and let then splutter.
Add the chopped ginger, chopped green chilies and chopped curry leaves and saute till they turn brownish.
Add chilly powder, turmeric powder and asafoetida and stir well.
Now add the tamarind pulp, stir and let the gravy thicken.
Add grated jaggery and mix well. Add salt to taste.
Switch off the gas and allow this to cool.
Note: You can add 1/4 cup water if gravy becomes too thick.
Serve this with rice.
Equipment Used: Nonstick Kadai
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | PinterestIngredients: Prep. Time; 15 Min's, Serves: 4
1 cup ginger finely chopped
2 green chilies finely chopped
A stalk curry leaves finely chopped
2 dry red chilies
1 lemon sized ball of tamarind
A pinch turmeric powder
1/2 tsp chili powder
1 pinch asafoetida
2 tbsp grated jaggery
2 tbsp coconut oil
1 tsp mustard seeds
A pinch of salt or as per taste
Procedure:
Soak the tamarind in 1/2 cup water for 1 hour.
Heat the pan and add oil.
When oil heats, add mustard seeds and let then splutter.
Add the chopped ginger, chopped green chilies and chopped curry leaves and saute till they turn brownish.
Add chilly powder, turmeric powder and asafoetida and stir well.
Now add the tamarind pulp, stir and let the gravy thicken.
Add grated jaggery and mix well. Add salt to taste.
Switch off the gas and allow this to cool.
Note: You can add 1/4 cup water if gravy becomes too thick.
Serve this with rice.
Equipment Used: Nonstick Kadai
