Wednesday, December 28, 2011

Pulliyinchi/Inchipulli sadya special


Ginger grated - 6-10 tbsp
Finely chopped Green chillies – 5-7 nos.

Jaggery - 2-4 tbsp

Tamarind - one small lemon sizeball

Mustard seeds - 1/2 tsp
Curry leaves - 1 stalk

Ulluva – ¼ tsp

Dry red chilli - 2 nos.



· Add oil into a pan, add mustard seed , uluva,dried red chilli, when mustard seed start to spluttering add grated ginger and green chillies.

· Fry the ginger and green chillies till ginger become light brown.

· Add the tamarind juice, salt and jaggery when ginger become light brown,and allow it to boil well. Allow the mixture to simmer for a while to make it a thick liquid.

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