The first thing that comes to my mind when I think about Onam is Onasadya (the feast). If someone would make me sadya everyday, I would be glad to eat it on a daily basis. I love everything about the sadya, especially the Payasam round (dessert round). Another one of my sadya favorites is Inji Puli or Inji Curry. This is one of the sadya specialties that I never thought I would be able to make at home. For some reason, it always sounded complicated to me. Then I happened to see Sunitha's recipe for Inji Puli at Collaborative Curry and decided to try it out. It came out excellent. I have made very slight changes in the measurements according to my taste.
|Ginger||- 1 1/2 cup (thinly chopped)|
|Coconut Oil||- 4 to 5 tbsp|
|Green Chilly||- 9 (thinly chopped)|
|Red Chilly Powder||- 1 1/2 tsp|
|Fenugreek Powder||- 1/4 + 1/8 tsp|
|Turmeric Powder||- 1/4 + 1/8 tsp|
|Asafoetida||- 1/4 + 1/8 tsp|
|Tamarind Paste||- 2 tbsp (used ready made pulp/concentrate)|
|Brown Sugar||- 4 1/2 tbsp|
|Curry Leaves||- 1 twig|
|Salt||- 1 tsp|
|Water||- 1 cup + 1 1/2 tbsp|
1. Heat oil in a Pan and fry the chopped green chilly and ginger until slightly brown.
2. When slightly brown, take the ginger and green chilly out of the oil and let the oil drain.
3. Mix the Chilly Powder, turmeric powder, fenugreek powder and asafoetida with 1 1/2 tbsp of water.
4. In the left over oil (from frying ginger) in the pan, add the powder mix and curry leaves and keep stirring for 2 to 3 minutes in medium flame.
5. Add the tamarind paste also to the oil and mix well. You could also use normal tamarind. If using this adjust water accordingly.
6. Smash the fried Ginger-Chilly mix using a mortar and pestle a little.
7. Add this fried Ginger-Chilly mix to the pan and combine well.
8. Add the brown sugar, salt and water and let it cook and reduce to a thick consistency.
This could also be used as a pickle with Biryani or with a normal lunch. It will stay good for a couple of weeks even when not refrigerated.Thanks to Sunitha for the recipe!