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
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.
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.
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 costs something that is sure to bring a few navarasas on your face.