Puli Munchi

Literally translated it means, Tamarind (Puli) Chilly (Munchi). This is the name of a sauce that is amazing personified. It is a specialty from the coastal city of Mangalore where I have my roots, and my sister has reached the Zen level in making this particular dish. Here is the recipe in her own words and I just had to upload this video she sent me the last time she cooked this recipe, isn’t it spectacular!!!

Ingredients:

• 250 gms Surmai – cleaned
• Bedagi chillies (10 nos)
• Tamarind (lemon sized ball)
• 2 tbsp coriander seeds
• 1/4 tsp turmeric powder
• 1 tsp black pepper
• 1/4 tsp fenugreek seeds (part will be used for preparing masala & balance for tempering)
• 1/4 tsp mustard seeds
• 10-12 fresh curry leaves(always crush & tear it into small pieces by hand for added flavor)
• 2 tbsp coconut oil
• 1 & 1/2 cup water
• Salt to taste

Method:

Dry roast Bedgi chillies, coriander seeds, fenugreek seeds and black pepper. Let it cool.

Grind roasted ingredients ,turmeric, tamarind and 1 cup water into a fine paste.

Heat 1 tsp coconut oil in a pan. Add mustard seeds and let it splutter.

Add 4 no-5 no fenugreek seeds,5-6 curry leaves and let it cook for 30 seconds .

Now add the chilly & tamarind paste,1/2 cup water & salt as per taste .Mix well and cook for 1 minute.

Add Surmai & swirl the pan so that the Surmai pieces are cover with the masala.

Cover the pan with lid and let it cook for 10 minutes on medium flame.

Add the remaining coconut oil & curry leaves. Let it cook further for next 20 minutes.

Spicy & Tangy Puli Munchi is ready to be served.

It goes well with rice or chapattis.