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.
And Tamarind + GInger = Puli - Inji.
(a borrowed image of the same from google)
Leftover idli’s, cut to small pieces
Puli-Inji (Ginger-tamarind chutney)
Asafoetida seeds (optional)
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.