Pulingi (tangy tamarind chutney)

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                                                     8-10 nos.
Dry red chillies                                                  3-4 nos.
Water as required
Salt to taste


Method

·         Soak tamarind in water for 4-5 hours.
·         Squeeze tamarind with your hands, and keep aside the tamarind pulp.
·         Boil this tamarind pulp with 2 cups water, add jaggery and mix and let it cook.
·         Cook tamarind with jaggery till the tamarind water becomes thick.
·         Crush green chillies and ginger pieces and add it to the boiling tamarind water alongwith salt.
·         Heat coconut oil, splutter mustard seeds, curry leaves, dry red chillies and add it to the tamarind (pulingi).
·        After it cools down to room temperature, transfer to a glass jar and store it.

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