Sunday, September 17, 2017

Posted by Mala at 12:00:00 AM No comments
GINGER........used to loathe during childhood. Now, its medicinal values stun me!!!...helps calm nausea and vomiting, protects the digestive track, reduces migraine related discomfort, promotes brain health, supports stable blood sugar and healthy blood pressure, helps muscle aches, and benefits cardiovascular function, and Ginger with its robust flavor, should be well incorporated into our food items and beverages wherever possible.
This authentic dish is a perfect combo for Koottu varieties
Please also check my Ginger-curry leaves thogayal.
Please check my Glossary for any unknown terms.
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Tender, grated ginger - 1/2 cup
Jaggery - 1/3 cup + 3 tbsps
Tamarind paste - 1 slightly heaped tbsp
Green chillies - 4, finely chopped
Salt to taste
Dry roasted and powder methi/fenugreek powder - 1/4 tsp

To season
Gingely oil - 3 tbsps
Hing/asafoetida powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Yields a small cup

Non stick pan heated up, gingely oil added, and all the above mentioned seasonings added

Then the chopped green chillies and grated ginger added

and sauteed well on low flames

About 2 1/2 cups water added, and let to boil.

Tamarind paste goes in

Jaggery now

Salt to taste, all let to boil well, till the quantity reduces and tamarind has lost its raw flavor.

See!! how it has the dry-roasted methi powder added.

Serve this flavorful, medicinal-property-rich Puli Inji with a proper south indian lunch.

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