Puli Ingi / Tangy Ginger - Onam Sadhya Vibhavangal 1

Onam the harvest festival of Kerala is one of the biggest festival celebrated in the state. It is celebrated by every malayalee across India and the world. Onam is when the monsoons end and marks the beginning of Autumn in Kerala.

I have beautiful memories of Onam . Waiting for the exams to be over so we can celebrate Onam in full swing, picking flowers to make the flower carpet, wearing new dress, watching movies, playing around with a house full of cousins..Yay it was total fun. We would wait for the Thiruvonam day to make the biggest flower carpet and then have the grand Sadya in the afternoon.

'Onasadya'  is the grand feast on Onam day. A wide array of almost 25 items are served on banana leaves. A complete vegetarian meal.

Onam is around the corner and I wish to share some of the dishes with my dear readers. So here is the first Kerala Onam delicacy - the Puli Ingy. Ginger and chilly is fried in a tangy jaggery-tamarind sauce. It is sweet sour and spicy! A true treat for your taste buds.

INGREDIENTS

Ginger - 1/2 cup finely chopped

Green Chilly - 1/2 cup finely chopped

Tamarind- Lime size

Curry Leaves - 2 sprigs

Jaggery - 1 piece

Shallots - 3 chopped fine

Asafoetida - 1 pinch

Fenugreek Powder - 1 pinch

Coconut Oil - 1 tablespoon

Water - 1 cup

Salt - as required

METHOD

Chop ginger and chilly very fine.

Heat oil in a pan.

Add the chilly and ginger. Fry till golden brown and crisp.

Add tamarind water along with pulp.

Keep stirring and bring to a boil. 

Add salt.

Pound the jaggery and add to the boiling mixture.

Add asafoetida and fenugreek powder.

Add curry leaves.

Add shallots.

Stir till thick consistency is reached.

If you wish to see other Onam Sadhya Vibhavangal click on the links below:

Kalan

Olan

Pineapple Pachadi