Skip to main content

GINGER TAMARIND PASTE / INCHI PULI PASTE

Hi All,

When I was kid I tasted this Tamarind ginger paste for hot rice , that time there was no
refrigerator in our home but this paste stayed longer fresh.
After so many years now when Arun brought too much Ginger (about 1/4 kg) I was pretty confused
what to do with so much ginger , then suddenly I recollected this paste and asked my Mum for recipe and tried it.
This recipe is similar to Inchi puli but the consistency is different .The recipe is usual not too tough to make and it is healthy , It helps in easy digestion and also never feels heavy.
Lets see the recipe,

INGREDIENTS :
Ginger – 1 cup ( Grated).
Fenugreek – 1 tsp.
Asafoetida – 1/2 tsp.
Gingelly oil / refined oil – 8 tsp.
Mustard – 1/2 tsp.
Dry red chillies – 5 nos.
Tamarind – lemon sized ball.
Curry leaves – a sprig.
Salt – as required.


PREPARATION :
  1. Soak tamarind in warm water for 10 mins.
  2. Dry roast fenugreek and asafoetida ,grind them to fine powder.
  3. Grind Soaked tamarind along with pulp ,soaked water , dry red chillies to fine paste.
  4. In a wide pan heat oil followed by mustard ,curry leaves and saute till curry leaves turn crisp.
  5. Now add grated ginger and fry till it turns to dark colour and forms a mass.

  6. Add fenugreek,asafoetida powder ,mix once and then add the tamarind chilli paste and boil in medium heat.

  7. Keep sauteing in between and boil till the gravy changes the colour and oil oozes out.

  8. When the paste forms a thick mass and oil oozes out, remove from flame.
  9. Store in airtight container.
  10. Even without refrigeration the paste / thokku stays fresh for a month.

Labels:

Comments

Post a Comment

Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have
Post a Comment
Read more

WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou
5 comments
Read more