Thursday, March 20, 2014

LoR - 06 : Inji-Puli-Idli

Leftover Remake Series - 06
 
Puli-inji  (ginger cut to tiny pieces and cooked in spices and mainly tamarind sauce) is one of the  main ingredients of the Kerala Ona-sadhya, and ask me which is my favourite of all the n number of dishes we have served on the banana leaf for the sadhya, the answer is again ..Puli-inji.  Infact, I don’t mind adding  the tangy flavouring of the tamarind in literally anything, esp upma, veggie dishes, chutneys....
 
 
Had some idlis leftover from morning breakfast and thought about some remake for it. Idli Manchurian, Idli 65….the options were various, but deciding on the flavor… you know how it is, your mind keeps wandering around your favourites (the selfish me, afterall) and some how want to bring those on board.


(no wonder i love this thing ! )


Wanted to get tamarind somehow in…that was for sure..either tamarind paste combined with something and that’s when I happened to notice some puli-inji (recipe shared above in the link) in the refrigerator. Life made easy….was what came to mind, after some thought.  
(look alikes)

And  Tamarind + GInger = Puli - Inji.
(a borrowed image of the same from google)
 

You need
Leftover idli’s, cut to small pieces
Puli-Inji (Ginger-tamarind chutney)
Chopped garlic
Chopped shallots
To temper
Mustard seeds
Cumin Seeds
Seseme seeds
Asafoetida seeds (optional)
Curry leaves
Dry chilles
 


How to:






Splutter some mustard seeds in oil, followed by cumin, seseme and asafoetida seeds.

Once tempered, add the rest – chopped garlic, onions, curry leaves and dry chillie. Saute for a few minutes till the shallots turn golden brown.
Now add few spoon fulls of the puli-inji and few spoonfuls again of water to make it loose.
 
When the mix gets to boil, add the idli-cuts and mix well till combined.  

 
Garnish with some chopped coriander leaves and serve hot as such.


Add some fried cashewnuts too for added taste.
 
 

It has all the flavours..the spicy, the tangy and you don’t even need any other side chutney or sauce for it. 
Idli-ki-kasam !!! ;) ;)
click on LoR- 05 to go to the previous post in this series.



 

19 comments:

  1. awesome idea dee... ninakkevidunnu kittunnu ethokke??? :D

    ReplyDelete
  2. the selfishness in me, deary. What i like..i give preference to that. and of course, laziness. No need to do anything froms cratch..ellae ? All flavours already there in the puli-inji. i just borrow it for the idlis ;)

    ReplyDelete
  3. looks delicious n yummy...

    ReplyDelete
  4. Me too :) I love Inji Curry (that's how we call it) with every thing. I had tried it with both dosa and idli as a side, but your makeover of the idli with inji curry looks tempting. Loved the over all color of the dish :) Looks like an oriental dish!!!

    ReplyDelete
    Replies
    1. Shibi...we have both inji curry and puli-inji. Almost the same only that the latter has tamarind in it.

      Delete
  5. Great idea......Sonzzzzz Love ur each creative post :) and this is a wonderful make over.... simply love it....not getting enough words..... :)

    ReplyDelete
  6. Inji Puli Idli! Sona, there is no end to your creativity lady! Very inviting click too. Between, so sorry that I have not been dropping by your space. I was on a blogging break for a couple of months.

    ReplyDelete
  7. I love your sense of humor and style of writing your post. Very unique. and I also love inji pulli. :) Koruchu kodutu vidamo??

    ReplyDelete
    Replies
    1. sure vidallooo....address enthiyae ?? ellael ethu karanghi thirinju endae plateil thannae ethum :P

      Delete
  8. Idli ki kasam:)))))) eniku vyaa..I make tamarind rice but idli idea is kiduu...This is seriously worth patenting ketoo.

    ReplyDelete
    Replies
    1. ok..so next patent.allae..enikku vayya !!! hee hee

      Delete
  9. Thanks for sharing a nice post.Bient Technologies bringing technologies closer to our lifes.

    ReplyDelete

Thursday, March 20, 2014

LoR - 06 : Inji-Puli-Idli

Leftover Remake Series - 06
 
Puli-inji  (ginger cut to tiny pieces and cooked in spices and mainly tamarind sauce) is one of the  main ingredients of the Kerala Ona-sadhya, and ask me which is my favourite of all the n number of dishes we have served on the banana leaf for the sadhya, the answer is again ..Puli-inji.  Infact, I don’t mind adding  the tangy flavouring of the tamarind in literally anything, esp upma, veggie dishes, chutneys....
 
 
Had some idlis leftover from morning breakfast and thought about some remake for it. Idli Manchurian, Idli 65….the options were various, but deciding on the flavor… you know how it is, your mind keeps wandering around your favourites (the selfish me, afterall) and some how want to bring those on board.


(no wonder i love this thing ! )


Wanted to get tamarind somehow in…that was for sure..either tamarind paste combined with something and that’s when I happened to notice some puli-inji (recipe shared above in the link) in the refrigerator. Life made easy….was what came to mind, after some thought.  
(look alikes)

And  Tamarind + GInger = Puli - Inji.
(a borrowed image of the same from google)
 

You need
Leftover idli’s, cut to small pieces
Puli-Inji (Ginger-tamarind chutney)
Chopped garlic
Chopped shallots
To temper
Mustard seeds
Cumin Seeds
Seseme seeds
Asafoetida seeds (optional)
Curry leaves
Dry chilles
 


How to:






Splutter some mustard seeds in oil, followed by cumin, seseme and asafoetida seeds.

Once tempered, add the rest – chopped garlic, onions, curry leaves and dry chillie. Saute for a few minutes till the shallots turn golden brown.
Now add few spoon fulls of the puli-inji and few spoonfuls again of water to make it loose.
 
When the mix gets to boil, add the idli-cuts and mix well till combined.  

 
Garnish with some chopped coriander leaves and serve hot as such.


Add some fried cashewnuts too for added taste.
 
 

It has all the flavours..the spicy, the tangy and you don’t even need any other side chutney or sauce for it. 
Idli-ki-kasam !!! ;) ;)
click on LoR- 05 to go to the previous post in this series.



 

19 comments:

  1. awesome idea dee... ninakkevidunnu kittunnu ethokke??? :D

    ReplyDelete
  2. the selfishness in me, deary. What i like..i give preference to that. and of course, laziness. No need to do anything froms cratch..ellae ? All flavours already there in the puli-inji. i just borrow it for the idlis ;)

    ReplyDelete
  3. looks delicious n yummy...

    ReplyDelete
  4. Me too :) I love Inji Curry (that's how we call it) with every thing. I had tried it with both dosa and idli as a side, but your makeover of the idli with inji curry looks tempting. Loved the over all color of the dish :) Looks like an oriental dish!!!

    ReplyDelete
    Replies
    1. Shibi...we have both inji curry and puli-inji. Almost the same only that the latter has tamarind in it.

      Delete
  5. Great idea......Sonzzzzz Love ur each creative post :) and this is a wonderful make over.... simply love it....not getting enough words..... :)

    ReplyDelete
  6. Inji Puli Idli! Sona, there is no end to your creativity lady! Very inviting click too. Between, so sorry that I have not been dropping by your space. I was on a blogging break for a couple of months.

    ReplyDelete
  7. I love your sense of humor and style of writing your post. Very unique. and I also love inji pulli. :) Koruchu kodutu vidamo??

    ReplyDelete
    Replies
    1. sure vidallooo....address enthiyae ?? ellael ethu karanghi thirinju endae plateil thannae ethum :P

      Delete
  8. Idli ki kasam:)))))) eniku vyaa..I make tamarind rice but idli idea is kiduu...This is seriously worth patenting ketoo.

    ReplyDelete
    Replies
    1. ok..so next patent.allae..enikku vayya !!! hee hee

      Delete
  9. Thanks for sharing a nice post.Bient Technologies bringing technologies closer to our lifes.

    ReplyDelete