Puli inji - A Tamarind Ginger combo

Ingredients:

1) Ginger - 1/2 cup finely chopped
2) Tamarind juice - 3 tbl spoon
3) Jaggery - 1 small piece
4) Fenugreek powder - 1 pinch
5) Asafoetida powder - 1 pinch
6) Chilli powder- 2 tbl spoon
7) Salt to taste

 Seasoning :

1) Oil - 3 tbl spoon
2) Mustard seeds - 1 tbl spoon
3) Dry red chillies - 2
4) Curry leaves

Method of preparation :

* Heat oil in a pan. Splutter mustard seeds and then add dry red chillies and curry leves in to it.
* Add Ginger in to the oil and saute until brown.
* Add fenugreek powder, asafoetida powder and chilli powder to it and mix well. Do not let the powder burnt.
* Now add tamarind juice and salt. Allow it to boil.
* Once the gravy becomes thick, add jaggery and mix. Turn off the heat.
* Puli inji is ready to serve.

Dried Prawns Chammanthi

Ingredients :-

Dried Prawns : 50 gm
Grated Coconut : 1/2 cup
Shallots : 3
Dry Red Chillies : 4
Ginger chopped : 1 tbl spoon
Tamarind : 1 small piece
Oil : 1 tblspoon
Curry leaves
Salt

Method of preparation :-

Heat oil in a pan and add dry red chillies, shallots, ginger and at last prawns. Saute for 2 minutes. Grind all the ingredients together without water. Prawns chammanthi is ready to eat. It goes well with rice.

Tomato-Onion Pachadi

Ingredients :-

Tomato chopped - 1
Sliced onion - 1
Green chillies - 4
Grated Coconut - 1 cup
Yogurt/Curd - 1 cup
Mustard seeds - 2 table spoon
Dry red chilli - 1
Curry leaves
Salt
Oil

Method :-

• Mix sliced onion, chopped tomatoes, green chillies and salt with hands.
• Grind coconut and 1 table spoon of mustard in to a fine paste. 
• Pour the ground paste to the mixture.
• Add yogurt and and mix well.
• Season it with oil, mustard, dry red chili and curry leaves.

Puli Inji - Ginger n Tamarind Curry

Ingredients:

Ginger - 7 pieces (finely chopped)
Green chillies - 7 nos
Tamarind - one small ball
Fenugreek seeds - a pinch
Oil - 2 table spoon
Mustard seeds - 1 table spoon
Red Dry Chillies - 2 nos
Salt to taste

Method:-

• Soak the tamarind in water for 5 mins.
• Heat oil in a pan and fry the finely chopped ginger, dry red chillies and green chillies as well. Fry this till the ginger becomes brown in colour. 
• Then grind this mixture by adding required salt with a little water. Make sure that the mixture do not become a paste. Keep it aside. 
• Heat the pan again and pour oil. Then splutter the mustard seeds. Add fenugreek seeds in to that. Then put the ground mixture and the tamarind paste to the pan and let it boil for a while. Pour this dish in to a serving bowl and serve with rice.