Tuesday, March 24, 2009

Pulinkary (Kerala style tamarind chutney)

Serves 2

2 cups-Tamarind Juice
1 or 2 -Chopped green chillies
3 or 4 -Sliced pearl onions
1/2 tsp-Red chilly powder
A pinch-Turmeric powder
To taste-Salt
6 tbsp-Powdered Jaggery
1 tsp-Mustard seeds
A few-Curry leaves
1 tsp-Ghee or coconut oil or any oil


1. Heat clarified butter (ghee) in a heavy bottomed pan.
2. Add diced onions & green chillies & saute until its transparent. Add red chilly powder and turmeric powder. Stir well.
4. Add tamarind water salt & jaggery. Boil till the tamarind juice thickens.
6. Season with mustard seeds & curry leaves.
7. This tamarind chutney serves as great side dish with any biriyani!


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