Injipuli
Equipment
- Frying Pan
- Skillet
- Blender
- Food processor
Ingredients
- 4 tablespoons Vegetable oil
- 40 g Coconut (1/2 cup) grated, fresh
- 2-3 Red chillies dried
- Turmeric small pinch of ground
- 1/4 teaspoon Mustard seeds
- 3 Green chillies de-seeded and chopped
- 20-30 Curry leaves
- 1 Ginger 2.5-cm / 1-inch piece, peeled and cut into very small pieces
- 30 g Coconut pieces
- 1 tablespoon Tamarind Extract
- Salt
Instructions
- Heat about 1 tablespoon oil in a small frying pan (skillet) over medium heat, add the grated coconut and dried red chillies and stir-fry for about 1 minute, or until the coconut changes colour. Add the turmeric, mix well and remove from the heat.
- Transfer the mixture to a blender or food processor and process, without adding any more water, until ground.
- Heat the remaining oil in a large frying pan, add the mustard seeds and stir-fry for about 1 minute, or until they start to splutter. Add the green chillies, curry leaves, ginger pieces and coconut pieces and fry for 3-4 minutes.
- Add the ground coconut mix to the pan together with the tamarind and season with salt.
- Pour in 500ml / 18fl oz (2 1/4 cups) water and bring to the boil. Cook for about 15 minutes, or until the sauce thickens.
Nutrition
Serving: 4gSodium: 117mgCalcium: 27mgVitamin C: 105mgVitamin A: 256IUSugar: 5gFiber: 3gPotassium: 101mgCalories: 86kcalSaturated Fat: 5gFat: 6gProtein: 1gCarbohydrates: 8gIron: 1mg
Tried this recipe?Let us know how it was!