Inji Puli Chamandhi
Ingredients
- 25 gm Ginger / இஞ்சி
- 25 gm Tamarind / புளி
- 1 cup Coconut / தேங்காய்
- 4 nos Green Chili, Fresh / பச்சை மிளகாய்
- 2 nos Red Chili, Dry / வற மிளகாய்
- 1 tsp Mustard seed / கடுகு
- 1 tsp Sesame seed, Black / எள்ளு, கருப்பு
- 2 tsp Rice / அரிசி
- 1 tsp Salt / உப்பு - adjust to taste
- 2 tbsp Coconut Oil / தேங்காய் எண்ணெய்
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
Instructions
- Dry roast, red chili, sesame, rice
- Grind ginger, tamarind extract, coconut, green chili, rice into fine paste
- Heat oil in a pan
- Add mustard and allow it to splutter
- Add curry leaves and fry
- Add the ground paste and sauté until the raw smell goes away
- Continue cooking in medium flame until the gravy solidifies well
- Allow it to cool
- Store in an air tight container
- Serve along with hot rice or dosa or idli
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