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Pavakka Puli Inji

a striking feature of this dish is that it in fact blends or assimilates all the taste flavours in it like bitterness thru pavakka, sweetness thru jaggery and the spiciness thru green chilliesaall the three in the tangy sauce of tamarind

Category : Vegetarian, Curries
30 min
 
Recipe by ADMIN
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  • Pavakka Puli Inji

Pavakka Puli Inji

a striking feature of this dish is that it in fact blends or assimilates all the taste flavours in it like bitterness thru pavakka, sweetness thru jaggery and the spiciness thru green chilliesaall the three in the tangy sauce of tamarind

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5
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Serves :
4 Adult(s)
Pavakka Puli Inji

Ingredients

You’d require:
A medium sized Pavakka (Bittergourd)
5 – 6 medium sized Green chillies
A lemon sized ball of Tamarind (Puli)
A medium sized ball of Jaggery (Sharkkara)
A pinch of Turmeric powder
For tempering:-
A tbsp of Coconut oil
A tsp of Mustard seeds
2 – 3 broken Dry red chillies
A few Curry leaves
PS – Do adjust the quantities for green chillies and jaggery accdgly. You can also add a tsp of finely chopped ginger.

DIRECTIONS

Step 1. Wash the pavakka well and deseed it.
Step 2. Cut it into thin slices of around 1 cm length.
Step 3. Soak the tamarind in warm water.
Step 4. Heat a tsp of oil in a pan.
Step 5. SautT the above pavakka pieces and finely chopped or slit green chillies in it along with turmeric powder until the pavakka turns soft and cooked. Do not fry it. Keep it aside when done.
Step 6. Heat a spoon of oil in the same pan.
Step 7. Splutter the mustard seeds and sautT the dry red chillies and curry leaves.
Step 8. Add the sautTed pavakka into it.
Step 9. Squeeze the tamarind well and add that extract along with the water into the pan and mix well.
Step 10. Add the grated jaggery and mix well again.
Step 11. Add salt and let it simmer for sometime until the gravy becomes thick.
Step 12. Check for salt and sweetness and adjust accdgly.
Step 13. Though I¦m sure that even the pavakka haters would highly relish this dish, for all those hard-core pavakka haters, you can follow the same procedure to make Puli inji instead; in which case, simply substitute the pavakka with around 100 gm of finely chopped ginger and sautT it along with 10 odd green chillies.
Step 14. Absolutely easy to make and light on the ingredients, you can make puli inji with or without pavakka in bulk or in small quantities, refrigerate in a container and take it for use when required.
Step 15. So, there, you have another absolutely rocking dish from the exotic world of Kerala cuisine, which is sure to slake the tastebuds of those who are looking to have something naadan for lunch. Believe me, this is a must try at all costsasomething that¦s sure to bring a few navarasas on your face. ;-p
Step 16. So, on that arty note, happy cooking!!!
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