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Puli Inchi


Ginger - 50 g
Green chillies – 3
Tamarind - one lemon-sized (soaked in one cup of water)
Jaggery - 1 tsp
Chilli powder - 1 tsp
Asafoetida - 1 tsp
Fenugreek powder – ¼ tsp
Salt to taste
Curry leaves
Mustard seeds
Red dry chillies for seasoning

Method of preparation

Begin by heating four teaspoons of oil in a pan. Add mustard seeds, red chillies and curry leaves. On becoming crisp, add chopped ginger and green chillies. Fry well for seven minutes and keep it aside. Next, take a saucepan and put the tamarind pulp into it. Boil it for three minutes. Next, add the chilli powder, followed by asafoetida, fenugreek and jaggery. Stir well. You may now add salt and stir well. Proceed to add the ingredients in the pan, which was kept aside in the beginning. Puli inchi is all yours now.

Voice-over: Shobha Tharoor Srinivasan
Recipe and Presentation:  Laila Venu Kumar  
Tel: +919895534383