Try these Vishu staples from different parts of Kerala
Salt to taste
Preparation
Soak the tamarind in 1 cup of water and make a pulp, sieve it into a mud pot or kadai, mix chilli powder, turmeric, salt and let simmer.
Cut the ginger into thin slices and fry it in coconut oil till crisp.
Cut the green chillies into round pieces and fry that as well.
Grind the fried ginger into a coarse powder and add it with the fried green chillies to the boiled tamarind water and continue to cook the blend on flame.
Keep boiling the blend until the tamarind water has evaporated and the mixture has thickened.
Dry roast raw red rice, cool it and powder it in a mixie. Now add this to the blend on the stove, stir, cook for another five minutes and switch off the flame. Your puli inji is ready to serve.
You can refrigerate it in an airtight clean glass container and use it for a few weeks.
Recipe by Chef Tresa Francis, founder, Papadum and Some, Bengaluru.
Vishu kanji (Palakkad)
Serving size: 2 | Cooking duration: 2 hours
Vishu kanji and butter beans stir fry | Photo Credit:SPECIAL ARRANGEMENT
Ingredients
Split green gram (dry roasted with skin) - 1/2 cup
Butter beans - 2 tsp (dry roast, pound to remove skin)
Water - 1 litre
Cook all ingredients except coconut in a pressure cooker (for six whistles).
Add water to adjust the consistency. Sprinkle grated coconut, and serve hot with
pappadums
Saturday, April 15, 2023 at 9:43 am