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1 lb - Ginger.
1 lb - green Chillies.
1 cup - oil.
1 tbsp - Mustard.
1 tbsp -
2 tbsp - Urud Dal.
2 tbsp -
1-2 tbsp (according to your taste) - Hing.
4 tbsp - Jaggery.
1 packet -
(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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.