April 16, 2013

Pulli Enghi

Ingredients:
Fresh Ginger - 30 gms
Fresh coconut - 30 gms
Green chillies - 3
Mustard seeds - 1/2 tsp
Red chillies - 15 gms (whole)
Fenugreek Seeds - 1 tsp
Tamarind - 15 gms
Sugar - 1 tsp
Salt to taste
Curry leaves - few
Oil - 20 ml

Method:

  • Wash,peel and chop ginger. Soak the pieces in water for one hour.
  • Chop green chillies finely and grate coconut.
  • Dry roast fenugreek seeds and red chillies and grind to make powder.
  • Soak tamarind in warm water.
  • Put ginger pieces, chillies,coconut and salt in a vessel. Add 1 cup of water and cook till the water completely dries up.
  • Heat oil in kadai, add mustard seeds and curry leaves and fry till mustard crackles.
  • Add cooked ginger and other ingredients  and fry them for few minutes.
  • Add Ground powder, salt and tamarind juice and cook for a while.
  • Add sugar and cook for another 2 minutes.
  • Serve with rice.


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CHURMA

Ingredients: Wheat flour - 2 cups Ghee - 1/2 cup Sugar/ jaggery - 1 cup Dry fruits - 1 cup Cardamom powder - 1 tsp Ghee for frying ...