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Indian Food and Meal Ideas
Puli Inji

For US to UK equivalents see this rough guide

Recipe Ingredients:

• 2" piece of ginger
• 2 large balls of tamarind
• 12 cloves of garlic
• 3 red chillies
• 3 green chillies
• 1/2 tsp methi (fenugreek) seeds, roasted finely
• 1 tsp mustard seeds, for seasoning
• 1 tsp cumin seeds
• A small piece of jaggery
• Salt to taste

Method:

Roast the cumin seeds lightly and powder to a fine paste
with the red chillies and half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the
remaining fenugreek seeds.
When the mustard crackles, add the ground masala and fry
till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.
Should keep for about a week.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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