Pulli-Ingi

Pulli-Ingi

100 gm tamarind

50 gm ginger, chopped

6-8 green chillies, chopped 

1 cup jaggery

½ tsp methi-hing powder

Curry leaves

1/2 tsp Turmeric powder

1 tbsp red chilli pdr

Oil, Salt

1-2 tbsp rice flour roasted (optional)

Soak tamarind in warm water and extract thick pulp. Boil it with turmeric powder, salt and red chilli pdr. After 10 minutes of boiling, Add green chillies, ginger and curry leaves. Let it simmer for around 30 minutes  till the gravy becomes thick. Add jaggery. Also add methi-hing powder. 

If the gravy is not thick, roast 1-2 tbsp rice flour till it is browned. Add some water and make paste. Add it to the above mix and let it simmer for another 5-10 minutes. This will make the pullingi thick.

Season with rai, methi, red chilli & curry leaves, in coconut oil. 

Serve as an accompaniment to main course. (Add 1 tsp vinegar to make it long lasting(optional)