This is the best pulinji recipe ever. Just make it. No need to say more. From Ammupatti’s thoughts blog.


250g tamarind

200g fresh ginger

100g green chilli

150g jaggery

1 cup gingelly oil

1Tb urad, channa dal, mustard

4 dry red chillies

1/2 tsp asafoetida powder

some curry leaves


1 tsp turmeric powder


Chop the ginger and green chillies into fine pieces. Soak tamarind in a cup of water and take the juice.

Melt jaggery in a little water to melt and strain.

Heat a thick pan add all the oil. Season with the dry chillies, mustard, dals, curry leaves, asafoetida and turmeric powder. Now add the ginger and chillies. Fry for five minutes on high heat. Add the tamarind juice and jaggery. Reduce heat and cook for half an hour, stirring in between to prevent it burning. Add salt to taste. Cool and bottle.

Lasts for at least six months in the fridge but it is so delicious, let me add, it won’t last much😜

Makes about  600ml

Recipe source: Ammupatti’s Thoughts





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