Onam Recipies-1
This u can make 3-4 days ahead & store.
Injampuli /Injicurry
1.tamarind-50 gm(deseeded )
Soak this in water & extract juice.
2.coconut oil-2 tbsp
Mustard seeds-1 1/2 tsp
Whole Dry chilli-3
Curry leaves-1 sprig
Heat oil in a cheenachatti & splutter mustard.then add dry chillies & then the curry leaves.
3.ginger-25 gm
Green chilli-10
Chop the above seperately & add to the above & sauté.when it starts to brown,reduce the heat & add the below masalas .
4.turmeric pwdr-1 tsp
Chilli pwdr-2 tsp
Fenugreek pwdr-1/4 tsp
Astafoetida pwdr-a small pinch
Let this fry for a minute.now add some tamarind juice & let this simmer till oil seperates.now add the remaining tamarind juice & allow this to boil
5.jaggery-75 gm
Add crushed jaggery to the above &
simmer this till injampuli thickens a little bit.off the stove & let this remain in the chatti till the mixture cools completely.once cooled u can store in jars.
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