Showing posts with label CHUTNEYS & CONDIMENTS. Show all posts
Showing posts with label CHUTNEYS & CONDIMENTS. Show all posts
Chinese Chilli Soy Dipping Sauce Recipe
Chilli Padi in Soy Sauce Recipe
My culinary journey in Malaysia has been a delightful exploration of diverse flavours and vibrant dishes, each offering a unique tapestry of taste and culture. Initially, I must admit, I approached Malaysian cuisine with a hint of scepticism, unsure of what to expect from its rich tapestry of flavours. However, as I immersed myself in the local culinary scene and began to sample the array of tantalizing dishes on offer, my reservations quickly dissipated.
CHINESE CHILLI OIL
Chinese Chilli Oil is an all-new ingredient in my Pantry and it is like, I am surely going to have a batch forever. Though a new condiment, It's so spicy and being spicy is one main aspect which has always got a big welcome at home. I made this Chilli Oil specifically for Chilli Garlic Fried Rice Recipe. And now I am hooked with this Chilli Oil.
Chilli Oil is an important staple in Chinese Cuisine, a condiment most commonly used along with Soy Sauce & Vinegar. My first thought that Chilli Oil should be something like, Chilli infused Oil, but my preconception shattered when I pondered for the recipe. In my opinion, Chinese Chilli Oil is more sophisticated than simply being hot & spicy. It is layered with several dimensions impressing & surprising your palate. Initially, Oil is heated along with Garlic, Ginger & Spring Onions, and then it is poured over to the toasted Spices.
What goes into this Chilli Oil is rather straight forward in terms of ingredients. And the small steps to make those ingredients flavourful & aromatic is the trick behind perfect Chinese Chilli Oil. Dry roasting the Spices like Sichuan Peppercorns, Cinnamon, Cloves, Cardamom, Star Anise, Bay Leaf gives out a wonderful aroma to the oil. Toasted Sesame Seeds also release a nutty aroma into the Chilli Oil. And those dry roasted and coarsely ground Dry Red Chilli is the show stopper of this Chilli Oil. I should say when the Chilli & Spice Mixtures get infused into the hot oil, its powerful scent will envelop the air and linger in your kitchen for quite some time, it was inside my lungs making me cough for a while too.
CHINESE CHILLI OIL
But all these steps are worth the effort. Though it may seem to be a bit intimidating in the beginning, once you get the knack of it, it is going to be an absolutely easy & effortless recipe. As easy
as it is & you can make it on the go. All the more you may need just about 5-10 minutes to make this Chilli Oil & there you are with the best homemade Chilli Oil with extra flavour, fragrance, nuttiness & smokiness.
This homemade Chinese Chilli Oil goes well with Noodles, Dumplings, Momos, Salads and can be used while making Fried Rice, Stir-Fries etc., And above all when a recipe is homemade, I feel accomplished with a feeling that I have learnt how to make it from scratch and above all I know what ingredients are added into it with a safe feeling that this homemade Condiment has No MSG, No Preservative & No Additives. And one personal suggestion, if you are making a large batch or if you are a person who seldom uses this Chilli Oil, do store it in the refrigerator.
STEPS FOR A PERFECT CHINESE CHILLI OIL
CHINESE CHILLI OIL
DRY ROASTING:
Dry Roast all the Spices, then the Sesame Seeds & Dry Red Chillies separately.
SPICES:
You may need 4 aromatic spices - Star Anise, Cinnamon, Bay Leaves & Sichuan Peppercorns.
You can also add, Green or Black Cardamoms & Cloves If you want a bit more flavour and complexity in Chilli Oil.
AROMATICS:
I have used Garlic Cloves, Ginger & Spring Onions to add aroma to the Chilli Oil.
Some recipes also call for adding Shallots, Dry Ginger etc.,
CHILLI FLAKES:
We need Chilli flakes or coarsely ground Dry Chillies for the recipe. Several Chilli flake varieties are available in the market & online. Use your preferred variety. Choose the right type of Chilli Flakes. Check the heat(spiciness) level. Start from medium if you like. I personally wouldn't prefer using mild ones.
I have used the long spicy variety of Dried Red Chillies available in the local market. First, I dry roasted(on a very low flame) the Dried Chillies until they turned crisp(you should be able to break it when you press it with your hands). Then I ground the roasted Dry Chillies coarsely like chilli flakes. Also, this variety of Chillies yields you a bright red hued Chilli Oil.
And I am not an expert to suggest Dry Chilli varieties for Chilli Oil. The dry Chilli variety I used did total justification to the Chilli Oil giving the needed smokiness & bright red colour.
Coarsely grind the roasted Dry Chillies and use them. Alternatively can use Chilli flakes.
FLAVOURFUL CHILLI OIL:
Next, use any neutral tasting oil for the recipe.
First, heat the oil with garlic cloves, ginger & spring onions. Let it sit on a low flame for about 5 minutes until the essence & fragrance of the above ingredients get well infused into the oil.
Then pour out the hot Oil into the Spices & Sesame seeds. The oil needs to be at the right temperature to bring out the best fragrance from the spices. It will be less flavoursome if the oil is not hot enough. The most important factor is to keep the temperature of Oil in control.
The secret is to infuse the oil with a special blend of aromatics first, then pour it over crushed Chilli flakes.
Pouring very hot oil can burn the Chilli flakes. So, one trick I learnt is to transfer the hot oil(draining out the garlic cloves, ginger & spring onions) into a wide ceramic bowl, which reduces the temperature a bit. Then I add Chilli flakes to the Oil & stir it well until well combined.
Keep in mind, once you pour the hot oil into the spices, it should smell nutty & smoky( coughing around) & shouldn't smell burnt.
Also, keep in mind that pouring hot oil into a glass jar can shatter it. So make sure to use a heatproof glass jar for the purpose. Keep in mind that we are dealing with hot oil in this recipe. So safety must be taken care of. I suggest using a ceramic bowl or any other heatproof bowl to mix all the ingredients.
ADD-ONS:
Some Chilli Oil recipes add Light Soy Sauce, Black Vinegar or Sesame Oil along with the basic ingredients.
But traditional recipes used just neutral-tasting Oil, Chilli flakes & Salt.
SALT:
Add the salt into the Chilli Oil mix at the final stage.
STORING:
Then, I suggest transferring the Chilli Oil to a glass container when the oil cools down a bit. Use a clean, dry glass bottle with a tight lid to store Chinese Chilli Oil.
Store it in a clean & dry place, free from moisture. Preferably, store homemade Chilli Oil in the refrigerator.
SERVING:
Wait for at least 10-12 hours or a day before using the Chilli Oil. This is to allow all the flavours to get well infused into the Oil. After a few days, Chilli flakes and sesame seeds tend to stay at the bottom of the container.
Use a clean & dry spoon to stir before serving. If your dish requires pure chilli oil, use a sieve to filter out the chilli flakes and sesame seeds.
Cuisine - Chinese Recipe - Condiment
Spice Level - Medium - HIgh
Difficulty - Easy
Yields - 2 Cups
Author - SM
Preparation Time -
Cooking Time -
HOW TO MAKE CHINESE CHILLI OIL
CHINESE CHILLI OIL
INGREDIENTS:
For the Oil:
Oil - 2 Cups
Ginger - 3-4 Slices
Garlic - 3-4 Cloves
Spring Onions - 2 Stalks
SPICES:
Star Anise - 2 Nos.
Cinnamon Stick - 1 long piece
Bay Leaves - 2 Nos,
Cardamom - 5 Pods
Cloves - 3 Nos.
Sichuan Pepper Corns - 1 Tspn
Sesame Seeds - 11/2 Tbspn
Dry Red Chillies - 10-12 Nos.
Add ons:
Salt - To Taste
CHINESE CHILLI OIL
METHOD:
Dry roast the spices mentioned under "Spices" on a very low flame until it turns aromatic.
Transfer the roasted spices into a bowl & keep them aside.
Next, dry Roast the Sesame Seeds on a very low flame until it splutters. Remove it from the pan and keep it aside.
Dry roast(on a very low flame) the Dried Red Chillies until it turns crisp(you should be able to break it when you press it with your hands). It should be super roasted.
Grind the roasted Dry Chillies coarsely like chilli flakes & keep them aside.
Meanwhile, heat oil in a saucepan or a pot big enough to hold the oil & the ingredients.
Add sliced Ginger, slightly crushed Garlic Cloves and roughly cut Spring Onion stalks.
Heat it on a medium flame for a few minutes.
Then reduce the flame and heat it for another 5-7 minutes on a very low flame.
The idea is to get the oil infused with the aromatics. It shouldn't burn or turn dark.
If you notice that the aromatics are sizzling vigorously and turning dark too quickly, remove the oil from the fire.
Sieve the hot Oil & transfer it into a wide ceramic bowl or any other heatproof bowl.
Add the dry roasted Spices, Sesame Seeds & Chilli flakes & mix well until well combined.
Stirring the ingredients will help you to manage the heat and also would avoid burning the ingredients.
Make sure that the Oil is NOT TOO HOT while pouring it into the Spices & Chilli flakes.
Stir in the Salt and mix well.
When the Chilli Oil cools down a bit, transfer it into a glass bottle.
Store it in the refrigerator for longer shelf life.
If stored properly, Homemade Chilli Oil can stay good for up to 6 months.
NOTES:
Adjust the number of Dry Red Chillies & sichuan Peppercorns to suit yourspice level.
Use any preferred spices from the above list.
Use any NEUTRAL TASTING OIL for the Chilli Oil Recipe.
MOR MILAGAI RECIPE - SUN DRIED CHILLIES
Summer calls for Vadagams & Vathals, utilizing the benefits of scorching Sunlight. The Summer scenarios are incomplete without the story of Vadam/Vadagam
preparation. Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a
snack. The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
Last Summer, my Mom was saying that she prepared her age-old Koozh
Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai &
Bittergourd & Long Beans Kondattam(Vathal). These Sundried
Vegetables are called Kondattam in some parts of Kerala. I immediately asked her to save some for me. This Mor Milagai is a batch she packed for me during my last visit to my hometown.
The weather here in Malaysia is not so compatible for Sun-dried items and its long time I left my trials Sun-drying Vathals & Vadams. This is my Moms recipe and I have grown up seeing her make these Vathals & Vadams innumerable time, helping her along. When it comes to "Mor Milagai" or when literally translated it turns out to be "Buttermilk Chillies" is nothing but Green Chillies soaked in Buttermilk & Salt overnight and then sun-dried. The process is done repetitively(soaking and then drying) until all the Curd mixture is absorbed by the Green Chillies. These soaked Green Chillies are spread in a clean cloth or on a plate and allowed to Sun Dry until all the moisture is removed from the vegetable. It would turn out to be crispy and dry with a wonderful spicy aroma.
All you have to do is Sun Dry the Green Chillies until dry and store it in a clear airtight jar. And there you get a good amount of Mor Milagai ready to be sneaked in along with your preferred dishes. Just heat few Spoons of Oil and deep-fry the Mor Milagai until it turns dark brown. The best combination is Thayir Sadham(Curd Rice) and Mor Milagai, the subtle Curd Rice goes hand in hand with the Spicy Mor Milagai. You have a wide choice when it comes with what dish Mor Milagai can be accompanied with. You can eat a bowl full of Neeragaram/Pazhangkanjior Kanji(Rice Porridge) with just a single piece of Mor Milagai.
Cuisine - South India
Recipe Type -Condiments
Spice Level - High
Difficulty - Medium
Author - SM
Preparation Time - 15 - 20 Minutes
Soaking Time - 8-10/Overnight(repetitive)
Drying Time - 3-4 Days
HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES
MOR MILAGAI RECIPE - SUN DRIED CHILLIES
INGREDIENTS:
Green Chillies - 30 Nos.
Sour Curd - 1 Cup
Salt - To Taste
METHOD:
Leave the Curd at room temperature for about 6-8 hours before you get started with making Mor Milagai.
You would need Sour Curd/Yogurt for the recipe.
Clean, Wash and pat dry the Green Chillies with a clean Kitchen Towel.
Leave the Stalks intact.
Make a small slit on each of the Green Chillies and keep it aside.
Take a Cupful of Curd, add salt into it and give a thorough whisk.
If the Yogurt/Curd is thick, add a little bit of water and dilute it.
Add the slit Green Chillies into the Curd and mix it gently.
Cover & leave the Green Chillies to get soaked and marinated for a whole day.
Next day, drain and remove the Green Chillies from the Curd Mixture.
Reserve the Curd Mixture and store it in the refrigerator.
Evenly spread the soaked Green Chillies on a Cloth or on a large Plate.
Make sure the Chillies are not overcrowded. Leave some space between each Chillies while lining it up.
Leave it under direct sunlight for a whole day.
Just before Sunset remove the plate from outdoors.
Remove the Green Chillies from the plate or the cloth.
And again soak them in the reserved Curd Mixture overnight.
Next day remove the soaked Green Chillies again from the Curd Mixture.
Line it up evenly on a Cloth or a Plate and again Sun Dry the Chillies.
Repeat the process until all the Curd Mixture is absorbed.
Allow the Mor Milagai to dry in direct sunlight for 3-4 days.
Once totally dried up and when it turns crisp to the touch, store the Mor Milagai/Sundried Green Chillies in airtight containers.
Perfectly dried Mor Milagai/Sundried Green Chillies can last up to a year or so.
NOTES:
You can use any variety of Green Chillies.
Use Sour Curd/Yogurt for the purpose.
If the Curd/Yogurt is very thick dilute it slightly by adding a little bit of water.
Use a clean ladle, preferably wooden ladle to mix(do not use your hands for mixing the Green Chillies).
Making a small slit in the Green Chillies enables the curd mixture to seep well into the Chillies.
Stalks are believed to soothe the effect of spiciness in the Chillies, so leave it intact.
It is a must to repeatedly soak and then dry until all the Curd mixture is totally absorbed by the Chillies.
This method helps the Chillies to get soaked well in the Curd and also helps to absorb the flavours.
Leave the soaked Green Chillies under direct Sunlight for at least 3-4 days.
Make sure to leave the Mor Milagai indoors during the night time.
During peak summer these Mor Milagai get dried soon.
Adjust the drying time according to the Climatic condition.
Once dried, store the Mor Milagai in a clean & dry airtight container.
Stays good up to a year or so.
Can refrigerate it for longer shelf life.
HOW TO DEEP FRY MOR MILAGAI
MOR MILAGAI RECIPE - SUN DRIED CHILLIES
Deep frying these Mor Milagai is a simple task. You can deep fry or shallow fry them. When frying a large batch it is advisable to deep fry the Mor Milagai. Can store it in an airtight container. Stays good for 2-3 days. Can refrigerate the fried Mor Milagai, stays crisp & good up to a week.
INGREDIENTS:
Mor Milagai/Sun-dried Green Chillies - few
Oil - To Deep Fry
METHOD:
Heat Oil in a Pan, allow the oil to smoke off.
Reduce the flame to medium-high.
Add a handful of Mor Milagai/Sun-dried Green Chillies into the Oil and fry until it turns crispy and puffs up slightly.
Fry until the Chillies turn into dark brown.
Fry the Mor Milagai on a medium-low flame and make sure that the Chillies do not get burned.
Remove the deep-fried Mor Milagai from the oil with a slotted spoon.
Line it up on Paper towels and transfer it into an airtight container.
Alternatively, if you are frying just 4-5 Mor Milagais then it is advisable to use just a few teaspoons of Oil and fry 1 or 2 Chillies at a time.
Serve this Mor Milagai/Sun-dried Green Chillies along with Rice, Dhal, Curry, Rasam or along with a cup of fresh Homemade Curd/Yogurt.
The choice with which these Mor Milagai can be served is your personal preference.
ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY
A simple Chutney prepared with Onions, Tamarind and Seasonings which pairs up well with Kulcha, Naan, Chapatis, Rotis, Parathas, Puri & Batura. It is even called as Amritsari Kulcha Chutney & there is a saying that it doubles up the taste to Kulcha when eaten with this Pyaaz Imli ki Chutney. It can also be eaten with Snacks like Samosa & Chaat Items like Pani Puri, Bhel Puri, Potato Tikki etc.,
This Onion Tamarind Chutney should not be confused with the Tamarind Chutney usually served with Chaat Items. The later is a combination of Dates, Tamarind & Jaggery, whereas this Onion Tamarind Chutney is a slightly different version with finely Chopped Onions in Tamarind Seasoned to taste. This Pyaaz Imli ki Chutney is a wonderful combination of Sweet, Sour & Spiciness with an innovative blend of Onions & Seasonings.
Onion - 1 No.
Green Chillies - 1 No.
Tamarind Paste - 1/4 Cup
Red Chilli Powder - 1/2 Tspn
Asafoetida Powder - a Pinch
Fennel Seeds Powder - 1/4 Tspn
Cumin Powder - 1/4 Tspn
Black Salt - a Pinch
Salt - To Taste
Jaggery - 3 Tbspn
Water - 1 Cup
Oil - 3 Tspn
METHOD:
Dry Roast the Fennel Seeds & Cumin Seeds on a very low flame until it splutters & turns fragrant.
Grind it into a Fine Powder & keep it aside.
Dilute the Tamarind Paste in 1 Cup of Water.
Boil the Tamarind Water along with Jaggery & a dash of Salt.
Cook until it thickens.
Add Black Salt to the mixture and give a quick stir.
Meanwhile, heat Oil in a Pan, saute finely chopped Onions until it turns red in colour.
Add finely chopped Green Chillies along with Asafoetida powder & give a quick stir.
Add Red Chilli Powder, Fennel & Cumin Powder and fry on a low flame briefly.
Switch off the flame and add the sauteed Onion mixture to the Tamarind Mix.
Remove the Onion Tamarind Chutney from heat and keep it aside to cool down.
Serve Pyaaz Imli ki Chutney at room temperature.
Serve it with Amritsari Kulcha or any other Roti/Paratha of your choice.
ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY
ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY
NOTES:
I have used Tamarind Paste in this recipe.
If using normal Tamarind use about 50 Gms and soak it in warm water, extract Tamarind Juice and follow the suit.
Adjust the sourness, spiciness and sweetness according to your taste preference.
CARROT THAYIR PACHADI
Pachadi is a must have item in the long list of side dishes served in a Vazhaiyilai Virundhu/Sadhya. A mixture of Raw vegetable in Curd/Yogurt base, mildly seasoned to enhance the flavours. Carrot Thayir Pachadi is a simple, easy to cook recipe which can be prepared within minutes. Unlike Mango Pachadi, Carrots aren't cooked. So this dish can be prepared in a jiffy. This tangy side dish is prepared with finely grated Carrot, Coconut and Curd(Yogurt) and tempered with mild seasonings. My Dad makes a quick-fix of this Carrot Pachadi for every Sadhya, just to add up the number of dishes in the Banquet. Though a simple dish the essence and flavour it imparts would be a wonderful addition and specifically noteworthy among the lost list of dishes in a Sadhya. My Dad just grates the Carrots, add few finely, really finely chopped Green Chillies, Coconut and mix it along with Curd/Yogurt along with a dash of Salt. He doesn't add any tempering in this Carrot Pachadi. In this Carrot Pachadi recipe, I have tempered it with Mustard Seeds, Black Gram Dhal and Curry Leaves in Sesame Oil.
This Carrot Thayir Pachadi will be ready within minutes.
Finely grate the Carrot or alternatively, it can be finely chopped.
Finely chop the Green Chillies.
Combine grated Carrots and Green Chillies.
Whisk the Curd and pour it to the above.
Add Salt and a Pinch of Sugar and mix well.
Heat Oil in a pan, splutter Mustard Seeds, Black Gram Dhal and Curry Leaves.
Add grated Coconut to the above and give a quick stir.
Immediately switch off the flame.
Pour the tempering over the Carrot Pachadi and mix well.
Serve Carrot Pachadi with rice or add it as one of the side dishes for Virundhu/Sadhya.
NOTES :
Do not cook the Carrot Pachadi, just pour the tempering over the Pachadi. If not, Pachadi will turn out to be watery.
Adding Fenugreek is totally optional.
Do not reheat the dish, reheating may curdle the curd and make the Carrot Pachadi watery.
Can use any cooking oil for tempering.
MANGAI PACHADI - RAW MANGO PACHADI
Mangai Pachadi is one of the traditional dishes served in Tamil New Year Lunch Menu. Tamil New Year/Tamizh Varusha Pirappu/Tamizh Puthandu - is a festival which falls on the first day of Tamil Calendar in the month of Chithirai(April). Chithirai Thirunal marks the beginning of Tamil New Year and the same festival is celebrated in the name of 'Vishu' in Kerala, 'Ugadi' in Karnataka, Andhra Pradesh & Telangana, 'Pana Sankranthi' in Odisha & 'Gudi Padwa' in Maharashtra. Every Indian State celebrates the regional New Year in different names.
Chithirai Thirunal falls during Summer and the beginning of Summer brings along Fruits like Mangoes & Jackfruit in India. Traditionally quite a lot of dishes are prepared with these fruits during the season and especially authentic recipes specifically served for the day(New Year) consists of dishes like Sweet Mangai Pachadi/Mangai Thayir Pachadi, Veppam Poo(Neem Flower Rasam) Veppam Poo Pachadi and Payasams prepared with Mango or Jack Fruit also comes into limelight during the festival. It is totally like playing around with the available regional ingredients.
Pachadi is specifically a type of Condiment and the versions vary with different regions in & around South India. Some Pachadis are Sweet and prepared along with the addition of Jaggery into it. Some are Sour and prepared along with the addition of Curd/Yogurt along with grated/ground coconut mixture. What makes the Pachadi versions unique to the region is the way it is tempered - usage of a specific type of oil and the seasonings.
This Mangai Pachadi is ubiquitous in South Indian cooking and this Pachadi is loaded with a combination of tastes like Sweet, Sour and Spicy. It is prepared with Raw Mangoes cooked along with Jaggery and mild spices, tempered with Mustard, Fenugreek Seeds & Asafoetida which gives a wonderful flavour to this Mangai Pachadi. When preparing for a Tamil New Year Lunch some Mangai Pachadi recipes are even seasoned with Veppam Poo(Neem Flower) adding a mild note of bitterness to the dish, which is considered to be authentic for the occasion - a combination of all tastes in a single dish. Another version of Pacha Manga Pachadi/Raw Mango Pachadi prepared along with Curd/Yogurt and ground Coconut Paste is also a tasty Pachadi version served during Virundhu/Sadhya.
Cuisine - South Indian
Recipe Type - Pachadi/Condiment
Spice Level - Low - Medium
Difficulty - Easy
Serves - 2-3
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes
HOW TO MAKE MANGAI PACHADI - RAW MANGO PACHADI
INGREDIENTS:
For Mangai Pachadi/Raw Mango Pachadi:
Raw Mango - 1 No.(medium-sized)
Jaggery - 1/2 Cup
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1/4 Teaspoon
Salt - To Taste
For Tempering:
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 1 No.
Fenugreek Seeds - a Pinch
Asafoetida - a Pinch
Curry Leaves - a Sprig
Oil - 2 Tspn
METHOD :
Melt Jaggery in 1/2 Cup of Water, strain any impurities and keep it aside.
Wash the Raw Mango, cut and discard the Seed.
Peel the Mango and cut it into small Cubes.
Add a dash of Salt, Turmeric Powder and Red Chilli Powder(Optional) to the Mango Pieces, along with some water, and cook until Mangoes turn soft.
Pour in the Jaggery Syrup to the above and cook on a low flame for about 5–7 minutes.
Adjust the consistency to suit your preference.
Meanwhile, Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
Pour the tempering over the Mangai Pachadi and give a quick stir.
Mangai Pachadi can be served along with Rice or as one of the dishes in Vazhayilai Virundhu/Sadhya.
Mangai Pachadi can be refrigerated in an airtight container for up to 3 days.
NOTES :
Cut the Mangoes into the desired size.
Adding Red Chilli Powder while cooking Mangoes is purely optional.
Adjust the amount of Jaggery to balance the sourness of the Mangoes.
Can add few Neem Flowers while tempering for Mangai Pachadi which is a tradition for Ugadi Pachadi.
Ugadi Pachadi has a combination of tastes like Sweet, Sour, Spicy and Bitterness.
I have used Raw Mangoes in this recipe. Can use slightly sweet(not so ripe) Mangoes for the recipe.
SAMBAL TUMIS
Sambal Tumis is a versatile condiment ubiquitous to South East Asian Cuisine. A simple dish with fewer ingredients doesn't mean that we can underestimate this humble condiment. 'Sambal Tumis' in the literal sense means 'Stir-Fried Spicy Sauce'. Sambal is a wonderful condiment I got acquainted with, in Malaysia and I have started to frequent this dish at home. A simple Sambal Tumis can be added to your choice of Vegetables/Seafood to create new variations of dishes from local Cuisine.
Sambal comes in many variations to suit the local palate and it takes twists and turns along with every South East Asian Country least to mention the regions within. We can find a note of Sambal in almost all dishes in South East Asian Cuisine. Freshly ground Chillies - Dry, Fresh and/or Bird's Eye(Chili Padi) is the basic ingredient of any Sambal. Chillies spice up the very nature of this condiment adding a texture, taste and flavour alongside. Addition of flavours like sour and umami come from ingredients like Tamarind/Lime/Fish Sauce, Shrimp Paste gives a wonderful aroma to the Sambal and sweetness comes from Palm Sugar/Sugar.
We can see a dash of Sambal served with most of the dishes in hawker centres and food courts in and around South East Asian Countries. It instantaneously brightens up the flavours and enhances the taste of any dish it is combined with. Sambal Tumis is a perfect companion to cook local dishes or simply serve some Sambal with steamed rice. The versatility of this Sambal Tumis makes this condiment an essential addition to your Culinary repertoire.
Cuisine : South East Asian
Course : Side Dish
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM
Preparation Time : 10 -20 Minutes
Soaking Time :20 - 30 Minutes
Cooking Time : 30 - 45 Minutes
Dry Red Chillies - 1/2 Cup
Fresh Red Chillies - 1/2 Cup (Big Variety)
Bird's Eye Chillies - 5-6 Nos.
Shallots - 1 Cup
Onion - 1 No.
Garlic - 7-8 Nos.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Belacan(Dried Shrimp Paste) - 1 Tbspn
For Sambal Tumis :
Tamarind Paste -2- 21/2 Tbspn
Gula Melaka(Palm Sugar) - 3 Tbspn
Salt - To Taste
Oil - 1 Cup - 11/2 Cups
METHOD :
Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
Drain the Dried Red Chillies and cut them into small pieces with a scissor(Can discard the seeds if you prefer your Sambal Tumis to be less spicy)
Dry roast the Belacan (Dried Shrimp Paste) until fragrant, break it and powder it with the back of your spatula while roasting the Belacan.
Chop Onions, Shallots, Ginger, Garlic, Galangal and Chillies.
Grind soaked Dry Chillies, fresh Red Chillies, Birds Eye Chillies, Onions, Garlic, Shallots, Ginger and Galangal along with Roasted Shrimp Paste into a smooth paste.
Heat some Oil in a wok and saute the ground paste on a medium-low flame for about 10 - 15 minutes or until all moisture evaporates.
Add some more oil and saute it on a very low flame for another 15-20 minutes or until oil separate from the mix.
Add Tamarind Paste and boil it for another 5 minutes on a low flame.
Add a dash of Salt and Palm Sugar to the Sambal Tumis and mix well.
At this stage, Sambal Tumis should be fragrant, if not saute it for some more time.
Leave this on a low flame for few more minutes.
Can serve this Sambal Tumis hot or at room temperature.
Cool and store Sambal Tumis in the refrigerator for later use.
Can use this Sambal Tumis to prepare any dish of your choice.
NOTES :
I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
Grind the paste with less water to avoid splattering while sauteing the Sambal Tumis.
(Belacan)Dried Shrimp Paste will add saltiness to the sambal, so add salt at the final stage if necessary.
Can add Sugar instead of Palm sugar.
More Oil makes the condiment tastier yielding an aromatic and perfectly cooked Sambal Tumis, can opt to add less oil too.
Serve it at room temperature.
Add an ingredient of your choice along with Sambal Tumis for a wild and versatile combination of Sambal Dishes.
"Instant Inji Puli (ഇഞ്ചി പുളി)Recipe: The 10-Minute Kerala Ginger Curry Secret"
Unlock the authentic taste of Kerala with this Instant Inji Puli recipe, a tangy, sweet, and spicy ginger condiment that aids digestion and elevates any meal. Whether you call it Puli Inji or Inji Curry, this quick-fix version delivers the traditional '101 curries' flavour in a fraction of the time. Perfect for Kerala Sadhya, curd rice, or kanji, this recipe uses fresh ginger, tamarind, and jaggery to create a digestive powerhouse. Learn the secret tip I gathered from a legendary family recipe that turns humble ginger into a gourmet side dish effortlessly.
What is Inji Puli/Puli Inji?
In the world of Kerala cuisine, we don't just eat for taste; we eat for the soul and the stomach. If you’ve ever sat before a traditional Kerala Sadhya, you know it’s a marathon, not a sprint. Amidst the mounds of rice and the seemingly endless long list of curries and side dishes, there sits Inji Puli—the undisputed heavyweight champion of digestion.
Whether you call it Inji Puli, Inji Curry, or Puli Inji, this dish is a dark, glossy, and thick condiment that bridges the gap between a pickle and a chutney. It is a wild, lip-smacking combination of four distinct taste profiles:
Pungency: From the sharp, fresh ginger.
Sourness: From the deep, soaked tamarind.
Heat: From the spicy kick of green chillies.
Sweetness: From the earthy, rich jaggery.
It is literally a curry by name, but a functional powerhouse by nature. Often referred to as being equivalent to 101 curries, it serves a vital purpose on the banana leaf: it resets the palate and jumpstarts the digestive system, ensuring you can truly do justice to the sumptuous desserts that follow a mammoth meal.
My Nostalgia and Memory: The Taste of "Unlearned" Heritage
I grew up with the taste of my Amma’s Palakkadan-style Inji Puli—a unique version with shallots. For a long time, I convinced myself her cooking was just "simple" or "basic." During my childhood, I was more focused on finding liberation from my mother’s strict and dominating nature than learning her recipes. I never sat down to "learn" her recipes formally; I was too busy carving out my own path and identity.
Then came marriage, a whirlwind of new traditions, different etiquettes, and a mountain of FORMALITIES. In those early days, I felt like I was working overtime to find my footing in a new home while trying not to lose my own individuality in the process.
Cooking Classes of Clemmi Thathi over a costly STD Call
Life eventually drifted me toward new traditions. The
real test came during a Good Friday Sadhya. You might ask, "A Sadhya for Good Friday?" Yes, that is the tradition in my in-laws' household.
I was riddled with doubt:
would my new family like my cooking? Strangely, despite never being
"taught" by my mother, my hands instinctively moved in her style. I was
cooking the entire Sadhya alone for the first time, from deep-seated memories of watching my Mom & Dad in our kitchen.
Once the cooking was done, I picked up the phone. The primary mission? To find out if the blouses for the new Easter sarees for my MIL and both my SILs and Myself, had been couriered from a popular tailor in Cochin! In our house, the Festive saree is serious business. My husband used to crack a joke saying, "If those blouses don't arrive on time, Jesus will just have to wait to resurrect!"
I had called the "Great
Clemmi Thathi" (my MIL’s mother) on an expensive STD line(in 90s) to ask
about a blouse courier, but the conversation turned into a marathon
cooking lesson. She taught me her Quick-Fix Inji Puli and Mathanga Erissery right there on the phone, a call that cost so much it was talked about for years!
Looking back, I’m not sure what was more vital for that weekend: the blouses or this recipe. The recipe, for sure! Even after 30 years, I am still talking about it. Though Clemmi Thathi is no more, her legendary heritage stands tall through my memories, my thoughts, my writings, and her recipes which live here in my blog.
1/2 Cup Fresh Ginger (Cleaned and chopped for pounding)
3-4 Green Chillies (Slit)
A sprig of Curry Leaves
Inji Puli Base:
1/2 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
2 Tbsp Tamarind Paste (Thick)
1.5 Tbsp Jaggery (Adjust for that sweet & sour balance)
Salt to taste
The Tempering:
2 Tbsp Coconut Oil
1/2 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds
1-2 Dry Red Chillies
A sprig of Curry Leaves
Method: Detailed Cooking Instructions
Step 1 - The Coarse Pound:
Place your fresh ginger, green chillies, and curry leaves in a small blender jar. Pulse it just enough to "bruise" and break them down coarsely.
Pro Tip: Do not turn this into a paste! The dish needs the bits of ginger for that added texture.
Step 2 - The Tempering:
Heat the coconut oil in a pan. Splutter the
mustard seeds, followed by the fenugreek seeds, red chillies, and curry
leaves.
Step 3 - To Sauté
Add
the pounded ginger-chilly mix to the hot oil. Fry on a low flame for
2–3 minutes until the raw flavour of the ginger turns aromatic.
Stir in the turmeric and red chilli powder. Give it a 10-second stir; don't let the spices burn!
Step 4 - Simmering
Pour in the tamarind paste and salt with a tiny splash of water. Let it come to a rolling boil.
Step 5 - Final Texture
Lower the heat and add the jaggery. Simmer until the moisture
evaporates, the oil starts to peek out at the edges, and the curry looks
dark and jam like consistency.
Pro Tips and Notes
Fresh Ingredients: The quality of the ginger matters. Use young, juicy ginger for a milder heat, or aged ginger for a real "101 Curry" punch.
The Texture Rule: Ensure the ginger is pounded coarsely. Those little bits of fried ginger add texture to this Inji Curry.
The Fenugreek Touch:
If you find the bitterness of whole fenugreek too much, you can
dry-roast and powder it separately, adding a pinch at the very end.
The Balance: Jaggery isn't just for sweetness; it balances the tartness of the tamarind. Always taste at the end!
The Cooking Vessel Rule:
Avoid cooking this recipe in iron woks, copper, or bronze vessels. The
high acidity of the tamarind reacts with these metals almost instantly.
If you must use them, transfer the Inji Curry to a glass or ceramic bowl immediately
after turning off the heat. Leaving it in the pan for even ten minutes
can impart a harsh, metallic "iron-like" taste that spoils the delicate
balance of jaggery and ginger.
Serving Suggestions
Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf. This
versatile dish beautifully complements various meal settings. This
recipe effortlessly fits into a traditional Sadhya spread,
adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.
Storage Suggestions
Proper
storage is the secret to keeping Inji Puli fresh and flavourful. Because
it is essentially a cooked preserve, much like a traditional pickle.
Its shelf life depends heavily on the moisture content and the oil used.
Room Temperature:
If cooked properly (until the oil separates) and if it is kept in a cool, dry
place, it can stay fresh for up to a week or even 10 days. To ensure
this, always use an extra bit of oil during the final stage of cooking
and strictly use only a clean, dry spoon for serving.
Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
Freezer:
For long-term preservation, you can freeze Inji Puli for 3 months to a
year. It holds its flavour remarkably well. When you’re ready to use it,
simply thaw the required portion and reheat it gently with a tiny
splash of water to restore its jammy consistency.
Storage Container:
Use only Glass, Porcelain, or Ceramic jars for long-term storage.
The "No-Metal" Zone:
Avoid using steel, aluminium, or copper containers for storing. Over
time, the acidic nature of the tamarind and salt will start "pitting"
the metal and react with the condiment. A traditional Bharani (ceramic jar) is the most apt one!
FAQs
Q: Why pound the ginger & green chillies first?
It saves you the tedious mincing process! Beyond being a time-saver, this quick-fix method of bruising the ingredients allows the fresh ginger juices to meld instantly with the chillies, creating a deep flavour profile unique to this style.
Q: Can I use tamarind water instead of paste?
Yes, just use very thick tamarind extract and simmer it longer to reach the desired thickness.
Q: Can I use white sugar or cane sugar instead of jaggery?
While you can use cane sugar as a substitute, Jaggery (Gud/Sarkara)
is traditionally used which provides a deep, earthy, and sweetness that
balances the sharp acidity of the tamarind in a way that refined sugar
cannot. If you want that authentic Sadhya Style dark, jammy glaze and complex flavour profile, jaggery is the essential choice. If you must use a substitute, dark brown sugar is the next best option to mimic that molasses-like depth.
Q: Is this dish spicy?
It has a kick from the ginger and chillies, but the jaggery and tamarind mellow it out into a balanced condiment.
This
Instant Inji Puli is exactly what I needed, a bridge between the
heritage I carried in my memory and the modern, fast-paced life I was
leading. This recipe is more than a condiment; it’s the taste of a
daughter & daughter-in-law finding her own strength & skills.
From
a frantic 90s phone call about Easter blouses to a staple in my kitchen
today, this Instant Inji Puli is a testament to the women who taught
us, even when we weren't officially "learning." It’s zingy, historical,
and a total time-saver. Clemmi Thathi may be gone, but her culinary
wisdom is preserved right here through my memories and Recipes from her
repertoire to speak of her legacy for years to come.
Planning your own grand feast and feeling a bit overwhelmed? Don't worry, I’ve got you covered! Grab my ebook What I Cook for Onam for a complete guide to a traditional, stress-free Sadhya that tastes just like home."
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
