DATES PULIYINJI

CUISINE: INDIAN, SOUTH INDIAN, KERALA, KERALAN

KEYWORD: ONAM SADYA, ONASADYA, PULIYINJI, INJI CURRY
AUTHOR: MARIA JOSE MARTIN

A traditional Kerala sadya recipe made with dates, tamarind and ginger. It's
similar to a date confit with a perfect balance of sweet, sour and spicy
flavors.

INGREDIENTS INSTRUCTIONS
1 cup Chopped dates I 1. Cook chopped dates with 1/2 cup water until it becomes
used around 25 small - soft.
medium size dates
2 tbsp Finely chopped
ginger
1 Green chilli, chopped
2 tbsp Jaggery powder
1 tbsp Tamarind paste
refer notes 2. Heat oil in a wide pan. Add finely chopped ginger, green
1 tbsp Kashmiri chilli chilli and curry leaves. Cook for 2-3 mins or until the raw
powder smell goes.
1/4 tsp Turmeric powder
1/2 tsp Asafoetida
(kayam)
1/2 tsp Mustard seeds
1-2 Dry red chilli
Curry leaves
Salt 3. Add kashmiri chilli powder, turmeric powder, asafoetida
and salt. Cook for 2-3 mins, until oil starts appearing.

4. Mix tamarind paste and jaggery powder with 2 cups of

water. Add tamarind water and bring it to boil. Let it
simmer for 5-7 mins.
 5. Add cooked dates to this and mix well. Do a taste test
and adjust the flavors.

6. Heat 1 - 2 tsp oil in a small pan. Crackle mustard seeds.

Add dry red chillies and curry leaves. Fry for a min and
add to the dates tamarind mixture.

NOTES
If you are using regular tamarind instead of paste, take gooseberry size tamarind and soak it in
1/3 cup of hot water. Squeeze out the pulp after 10 mins or so and proceed with the rest of the
recipe.

This Dates Puliyinji was printed from https://mariasmenu.com/vegetarian/dates-puliyinji.

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