Pullinji (Spicy Ginger Chutney)

Course : Curry
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


50 grams ginger -- chopped into very fine cubes
10 medium green chiles -- chopped into fine roundels
1 piece lemon-sized ball tamarind
1 piece lemon-sized ball jaggery soaked in a little water
1 teaspoon chile powder
1 teaspoon mustard seeds
1 teaspoon raw rice
1 teaspoon sesame seeds
3/4 teaspoon fenugreek seeds
2 sprigs curry leaves
1 dash asafetida
1 dash turmeric powder
1 teaspoon salt to taste
1/2 tablespoon oil or ghee

Preparation / Directions:

1. Dry roast raw rice, sesame seeds and fenugreek seeds till crisp and powder them finely. 2. Extract thick tamarind pulp. 3. Boil tamarind pulp with jaggery, chile powder, asafetida, turmeric powder and salt till well cooked and the jaggery is well mixed. 4. Add the rice, sesame and the fenugreek powder. Mix well and boil till well mixed. 5. Heat 1/2 tbsp. oil or ghee in a kadai and season with mustard seeds. 6. When they splutter, add ginger, green chiles and curry leaves. Fry well till green chiles are cooked. 7. Remove from heat and add to the tamarind pulp. Source: Namrata Subrahmanya

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes