Puli Ingi

Recipe by
Total Time:
1 hour
Serves:10
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

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4

Ingredients

  • 1 lb - Ginger.
  • 1 lb - green Chillies.
  • 1 cup - oil.
  • 1 tbsp - Mustard.
  • 1 tbsp - Channa Dal.
  • 2 tbsp - Urud Dal.
  • 2 tbsp - Methi seeds.
  • 1-2 tbsp (according to your taste) - Hing.
  • 4 tbsp - Jaggery.
  • 1 packet - Tamarind (if paste use 3-4 tbsp).
  • 1 tsp (full) - Turmeric.
  • 1.5 tbsp - Black Sesame (Roasted & powdered coarsely without oil).
  • Salt to taste.

How to Make Puli Ingi

  • Cut ginger and green chillies into small pieces and keep aside.
  • Roast black sesame and keep aside without adding oil (it's for garnishing at the end).
  • Heat oil in a deep kadai, add mustard, channa dal, urad dal and methi. Let the mustard pop.
  • Now add ginger and green chillies and fry a little.
  • Pour the tamarind pulp or paste with water.
  • Add turmeric, hing, salt and jaggery.
  • All the ingredients should immersed in the tamarind water.
  • Keep stirring, while cooking on low heat until it forms a thick paste.
  • Garnish with the roasted and powdered sesame seeds.