Puli inchi

This sweet and sour side dish is an indispensable item for onasadya.  During this lent period I would also like to share the recipe of puli inchy . You can make this and keep it in air tight bottles in fridge and it will stay for at least 2 weeks without getting spoiled.  If you make and keep puli inchy at home you don't need much side dishes for plain rice.

  

Inchi curry or puli inchy

Ingredients

 Ginger finely chopped- 2 tbsp.

Shallots finely chopped-2tbsp

Green chilies deseeded and chopped-2

Curry leaves -2sprigs

Mustard 1/2tsp

Oil -1 tbsp.

Chili powder-1 tsp

Turmeric powder-1/2 tsp.

Fenugreek powder - a pinch

Jagerry-1 1/2 tsp.

Tamarind - a gooseberry sized soaked in a cup of Luke warm water(see note)

Salt to taste

Method 

Heat oil in a kadai and splutter mustard seeds

Add ginger, shallots , curry leaves and green chilies

Sauté till the shallots turn golden brown

Add all the powdered masalas and sauté for 3to 4 minutes till the raw smell of masalas are gone.

Add tamarind pulp, jagerry and salt to taste.

Boil for two minutes and switch off the stove

When it cools down transfer it into  a airtight glass bottle.

Note :- the sourness of tamarind varies so add it according to its sourness.