How To make Ginger Curry
1 lb Firm tofu
1 ea 1" slice ginger, peeled
2 ea Cloves garlic
6 tb Water
2 tb Peanut butter
1 tb Soy sauce
2 ts Mild curry powder
1 pn Cayenne
1 tb Oil
1 md Onion, chopped
2 c Soy milk
1/2 ts Salt
1/4 ts Black pepper
2/3 c Green peas, fresh/frozen
1/3 c Toasted almonds
Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". Set aside. In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces. Gently turn & press tofu till all the liquid is absorbed. In a large skillet, heat oil & saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cook for a further 3 minutes. Just before serving, stir in the almonds. "Vegetarian Times" March, 1992
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Inji Puli is an amazing side dish made with ginger and tamarind as the base ingredients. This is unique in taste and best served with rice, dosa and idly.
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To Make Inji Puli
Tamarind - 1 No.
Ginger - 200 Gms
Warm Water
Gingelly Oil - 6 Tbsp
Shallots - 15 Nos (sliced)
Green Chilli - 4 Nos (chopped)
Turmeric Powder - 1/2 Tsp
Salt - 1 Tsp
Chilli Powder - 3 Tsp
Powdered Jaggery - 7 Tsp
To Make Tempering
Oil - 1 1/2 Tsp
Urad Dal - 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Asafoetida Powder - 1/4 Tsp
Few Red Chillies
Method:
1. Wash and soak the tamarind in warm water.
2. Peel the ginger skin and chop it into small pieces.
3. To a kadai, add oil and drop the chopped ginger in it.
4. Saute the ginger for 5-10 mins on medium flame.
5. Then add the shallots, green chilies and saute for another 5 mins.
6. Now add turmeric powder, salt and red chili powder.
7. Mix everything well and cook for about 2 mins.
8. To the masala, strain and add the tamarind puree and cook until it thickens.
9. Then add the powdered jaggery.
10 Cook for 15 mins on medium flame.
11. Once the jaggery melts, gravy thickens and oil is separated, turn off the stove.
12. To a tempering pan, add oil, urad dal, mustard seeds, asafoetida powder and red chilies.
13. Once the mustard seeds splutter, turn off the stove and add curry leaves.
14. Transfer the tempering to the kadai. Give it a quick mix.
15. That's it, Inji Puli is ready to be served.
16. It can be enjoyed with Rice, Dosa, Idly or any other tiffins.
*Inji Puli can be stored in refrigerator for about a month
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Venkatesh Bhat makes Inji Puli | Healthy ginger curry recipe in Tamil | puli inji side dish for dosa
INGREDIENTS LIST AT THE END OF THE VIDEO
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Ginger Curry/ Ginger Pickle Kerala Style by Chef. Hilal Basheer, Varkala. Subscribe for more.
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