Puinji | How to make Puinji

By Lakshmi Vasanth  |  12th May 2016  |  
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  • Puinji, How to make Puinji
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

61

0





About Puinji

Sweet and tangy pickle, goes well with curd rice , idlis and dosas - yummy.

Puinji is a popular aromatic and delicious dish. You can try making this amazing Puinji in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Puinji by Lakshmi Vasanth has detailed steps with pictures so you can easily learn how to cook Puinji at home without any difficulty. Puinji is enjoyed by everyone and can be served on special occasions. The flavours of the Puinji would satiate your taste buds. You must try making Puinji this weekend. Share your Puinji cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Lakshmi Vasanth for inputs. In case you have any queries for Puinji you can comment on the recipe page to connect with the Lakshmi Vasanth. You can also rate the Puinji and give feedback.

Puinji

Ingredients to make Puinji

  • Ginger finely chopped - 1 cup
  • Mustard seeds- 2 tsp
  • Green Chillies - 8
  • Tamarind (preferably old tamarind) - 2 balls lemon size,
  • Channa Dal - 2 tsp
  • Curry leaves - a few
  • Hing - 2 tsp
  • Turmeric pd - 2 tsp
  • Jaggery - 2 tsp
  • Oil - 4 tblsp

How to make Puinji

  1. Soak the tamarind in water and get a thick paste. Finely chop the ginger and green chillies.
  2. In a pan, pour oil and add the mustard seeds, channa dal, saute till light brown. Add ginger and green chillies, fry for 2 mins, and add turmeric powder and fry for 1 more minute. Now pour the Tamarind paste to this.
  3. Add required salt and mix well. Close the lid and let it boil for 5 mins as the mixture will flutter a lot. Let the tamarind boil till the raw smells goes and it is reduced tp a semi solid paste.
  4. At this stage, add the jaggery this will loosen the mixture. Continue to boil. You will get a shining texture because of the jaggery, add hing and curry leaves and mix well .
  5. You will see that the oil which we had poured would have come to the sides of the mixture in the pan. This means the mixture is cooked well. Remove from heat. Let it cool and transfer it to an air tight bottle
  6. Can be kept outside for 4-5 days. If making larger quantities - keep a larger portion in fridge and remove for daily use in a small container.

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