Yields: 1 cup
Preparation Time: 20 Minutes
Dry Tamarind – 1 gooseberry size
Green Chilli – 2 or 3 nos (enough to yield 2 tbsp when chopped finely)
Ginger – 1 to 1 1/2 inch piece (enough to yield 2 tbsp when chopped finely)
Hing or LG Powder – 1/2 tsp
Turmeric Powder -1/4 tsp
Salt – as per taste
Sesame Seeds (White Til or Ellu) – 1 tbsp
Oil – 1/4 tsp
Jaggery – 1 – 1 1/2 tbsp (as per sweetness desired)
Oil -1 1/2 tbsp
Mustard Seeds – ½ tbsp
Urad dal – 1/2 tbsp
Curry leaves – 3 or 4 nos
- Soak the tamarind in water for about 20 minutes.
- Make a thick pulp with the tamarind and water.
- Chop green chillies and the ginger finely.
- Heat oil in a kadai or saute pan.
- Add mustard seeds and urad dal to the oil.
- Once the mustard seeds splutter, add the chopped ginger, green chillies, hing (LG Powder) and salt.
- Saute well for 1 minute.
- Add the tamarind pulp to the pan and saute well.
- Fry the sesame seeds in 1/4 tsp of oil and grind with jaggery.
- When the tamarind gravy starts boiling, add the ground sesame seeds and jaggery mixture to it.
- Season with curry leaves.
- Once the the consistency of the gravy becomes sauce-like, remove it from the heat.
- Cool and Serve.
Serve as a side dish like pickle for rice in a traditional food spread on a plantain leaf, or as s side dish for dosa or adai or even chappathi. Basically, you can use puleenji as a pickle.
Puleenji can be made and stored in the refrigerator for even a month. It is used as a pickle.