Dates / Eenthappazham Puli Inji


1/2 kg dates
4-5 green chillies, chopped
1/4 cup ginger, crushed or finely chopped
1 tbsp garlic, crushed or finely chopped
3-5 tbsp jaggery ( add to your sweetness)
large gooseberry sized tamarind
3 tbsp chilli powder
1/4 tsp turmeric powder
1 tsp mustard seeds
1/2 tsp roasted fenugreek powder
2 pinches of asafoetida
1/4 cup coconut oil
2-3 dry red chillies
1 tsp mustard seeds
1 sprig curry leaves
salt to taste


  1. Remove the seeds from the dates, chop it and keep it aside. (If the dates are hard, soak in little hot water).
  2. Soak large gooseberry sized tamarind in 1/2 cup water and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and saute well.
  4. Add ginger, garlic and green chillies and saute well.
  5. Reduce the flame and add turmeric powder and chilli powder and mix well till raw smell goes.
  6. Add strained tamarind juice, jaggery and deseeded dates and mix well.
  7. Cover and cook it in low flame for 8-10 minutes until it thickens and the dates are cooked well. Mash the dates well when it is cooked.
  8. Add asafoetida, fenugreek powder and salt, mix well and let it boil well.
  9. Switch off the flame, let it cool and store it in an air tight container. Serve with sadhya, biriyani etc…

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