Pavakka Puli Inji

Wash the pavakka well and deseed it.

Cut it into thin slices of around 1 cm length.

Soak the tamarind in warm water.

Heat a tsp of oil in a pan.

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.

Heat a spoon of oil in the same pan.

Splutter the mustard seeds and sautT the dry red chillies and curry leaves.

Add the sautTed pavakka into it.

Squeeze the tamarind well and add that extract along with the water into the pan and mix well.

Add the grated jaggery and mix well again.

Add salt and let it simmer for sometime until the gravy becomes thick.

Check for salt and sweetness and adjust accdgly.

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.

So, on that arty note, happy cooking!!!

*** Note : Do adjust the quantities for green chillies and jaggery accdgly. You can also add a tsp of finely chopped ginger.