Dates Puliyinji
Recipes are scattered across my workspace, appearing as handwritten notes on white paper, occasionally on the backs of bills, tissue papers, printouts, or paper cutouts. This physical assortment complements my digital collection of recipes!On certain days, despite perusing through this varied collection, I struggle to find a recipe that piques my interest. However, there are days when a particular recipe seems to beckon to me. Today is one of those days!
Ingredients
- 1 cup Chopped dates (I used around 25 small -medium size dates)
- 2 tbsp Finely chopped ginger
- 1 Green chilli, chopped
- 2 tbsp Jaggery powder
- 1 tbsp Tamarind paste
- 1 tbsp Kashmiri chilli powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Asafoetida (kayam)
- 1/2 tsp Mustard seeds
- 1-2 Dry red chilli
- Curry leaves
- Salt
Instructions
- Cook chopped dates with 1/2 cup water until it becomes soft.
- Heat oil in a wide pan. Add finely chopped ginger, green chilli and curry leaves. Cook for 2-3 mins or until the raw smell goes.
- Add kashmiri chilli powder, turmeric powder, asafoetida and salt. Cook for 2-3 mins, until oil starts appearing.
- Mix tamarind paste and jaggery powder with 2 cups of water. Add tamarind water and bring it to boil. Let it simmer for 5-7 mins.
- Add cooked dates to this and mix well. Do a taste test and adjust the flavors.
- Heat 1 – 2 tsp oil in a small pan. Crackle mustard seeds. Add dry red chillies and curry leaves. Fry for a min and add to the dates tamarind mixture.
Notes
If you are using regular tamarind instead of paste, take gooseberry size tamarind and soak it in 1/3 cup of hot water. Squeeze out the pulp after 10 mins or so and proceed with the rest of the recipe.
Tried this recipe?Let us know how it was!