Onam is one harvest festival which defines love and prosperity through out the malyalam year and brings in lots of happiness and unity. Its usually a 10 day festival and for each day there is each recipes and celeberations done. Unfortunately, these days people get too busy and basically all are in nuclear family, no one really have time for all these traditions. Yest, we all malayalees make sure we cleberate the main day 'Thiruvonam' we dishes. It usally comprises of 11 -13 dishes from banana fries to achars to varies colorful dishes to kheer/payasam. They say its a 9 course meal!!!..yes its something that eacha nd everyone of you should try it out :)....Since tomorrow is Onam and its my little princesses first onam I m plannign to make a 'Sadya'. Yes first time in my life i m doing this. I know its a late to post all the recipes in one. But will try my best to do so. One of the dish is Inji pulli which is surely a lipsmacking sweet and sour dish :)
Ingredients (all are in approx) :
Coconut Oil - 1/3 cup
Red Chilli - 2 nos
Ginger - 1 whole piece chopped finely
Green Chilli - 4 nos chopped finely
Curry leaves - 1 spring chopped finely
Water - 2 cups
Tamarind - 1 lemon size ball
Jaggery/Gud/Sharkkara - 3/4 piece (in strip)
Chilli Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Ina pan add in part 2 ingredients and boil. Then simmer on low flame and cook till it reduces to half.
The jaggery will melt in the hot water. For the tamarind, if you have paste use it or else soak the tamarind in water for 15 mins and then squeeze the water out and use the water.
Meanwhile, in another pan add in the coconut oil and once hot, add in the mustard seeds. Once the seeds splutters then add in the red chilli and finely chopped, ginger, green chilli and curry leaves. Saute till ginger is light brown in color. Add these(including oil) to the tamarind water and cook for about 5 mins on low flame.
Cook till you need the desired thickens and cserve :)..
You can store this for a week in refrigerator as the oil acts the preservative.
P.S - The color usually is almost black in color. The Jaggery which we get here is little different the one we get in India. SO the difference of color :).