Inji Puli Milagai Oorukai
Home made Sweet & Sour
Washed and chopped
: 10 to 15 [20 to 30 gm] –
: 2” to 3” piece , [20 to 30 gm] (Peeled, washed and chopped) –
: 3 medium lemon size or paste [40 to 50 gm] –
: 1 tsp –
(crushed ) : 1 cup or more –
: 2 tsp –
Asafoetida : 2 tsp or cake 5 gm –
to taste –
Mustard : 2 tsp (For tempering) –
: 3 –
in a small quantity of hot
Add ½ cup of
to it, crush well and squeeze the essence out. Repeat this process 2 or 3 times more.
Fry mustard in
on a medium fire. As the spluttering is about to subside add fenugreek.
When the spluttering subsides add asafoetida and
followed shortly by
Sauté for a while and add
essence [or paste with 1 cup of
[also asafoetida and
if not used in the tempering] and allow it to simmer on a low fire.
and cook stirring at intervals.
When it attains a semisolid consistency, remove from heat, allow it to cool and store in a clean, dry container.
Serve with chappathi, poori and the like or with dal – rice, curd rice or rice mixed with mulaku koottal of Kerala.