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Photo of Puinji by Lakshmi Vasanth at BetterButter
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Puinji

May-12-2016
Lakshmi Vasanth
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Puinji RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Others
  • Tamil Nadu
  • Sauteeing
  • Accompaniment

Ingredients Serving: 4

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

Instructions

  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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