Pulinje Pajji (Tamarind Chutney)

Kuppanamada Indu Poovaiah, who loves fast bikes and cars, says that cooking is a stress-buster for her. She loves music and reading.

1 coconut

1 handful tamarind (soaked in 1 cup of drinking water)

1/2 inch ginger

1 clove garlic

Pudina (mint) leaves – 10-12

Coriander leaves – 5-10 strands

Green chilies or Urimalu (Coorg red raw chilies) – 5-10 depending on the intensity that you prefer

One medium white onion – chopped into cubes

Salt to taste

Grate 1 whole coconut; add the tamarind pulp, chilies, ginger, garlic, salt, pudina and coriander leaves to it.

You may use the traditional grinder (rubbo kallu) or the mixie and make all these ingredients to a smooth paste.

Dish it out and add the chopped raw onions into the chutney and mix it.

Garnish it with some coriander and pudina leaves.

Pulinje Pajji is ready to serve.

Can be eaten with any rice dish.