Rashmi's Rasoi

Ingredients Ripe Mangoes (cut into pieces)                       3-4 Grated Coconut                                              1 cup Curd                                                                 1 cup Jaggery                                                            4 spoon Green chillies                                                    3-4 nos. Jeera                                                                1 spoon Haldi                                                                 ¼ spoon Red chilli powder                                             ½   spoon Hing                                                                  ¼ spoon Coconut oil                                                      2 spoon Mustard seeds                                                   1 spoon Dry whole red chilli                                           3-4 nos. Methi seeds                                                       a pinch (6-7 seeds)

This is a tangy tamarind chutney from the state of Kerala, where “Puli” means tamarind and Ingi” mean ginger. This delicacy is a part of the “sadya” (Kerala feast) served on the banana leaf. Usually eaten with steamed rice as a side dish, can also be eaten with chapattis, paranthas and can be used in sandwiches too. It has the sour taste of tamarind, sweetness of jaggery, spicyness of green chillies & ginger and the flavour of south ka tadka. Ingredients Tamarind                                                          ½ cup Jaggery                                                            1 cup Green chillies                                                    3-4 nos. Coconut oil                                                      2 spoon Mustard seeds                                                   1 spoon Ginger                                                                         3 -4 spoon Curry leaves