Ranjaka / ರಂಜಕ
North Karnataka’s staple condiment
A spicy-sour chutney made with Byadgi chillies, tamarind, garlic, cumin, and groundnut oil.
Spoon it over hot rice with ghee, drizzle it on a runny omelette like chilli oil, or spread it inside sandwiches. A no-brainer staple for every kitchen.
Kachampuli, also known as Coorg dark vinegar, is a deeply tart vinegar made from the fruit Garcinia gummi-gutta, belonging to the Garcinia family. It is best known for the distinctive depth and colour it adds to traditional Kodava Pandi Curry, and can also be used in other meat and vegetarian dishes wherever sourness is needed. The juice of ripe fruits is fermented and then slowly boiled over a wood fire for 4–7 days to form a thick, dark reduction that stays good for 5–6 years when stored well, becoming more concentrated and potent with age, requiring only small quantities.
Puli was started with the idea of highlighting native South Indian cuisines through their souring agents and chillies.
These are the ingredients that shape each region’s story, Where local souring agents and chillies turn what grows nearby into dishes that can’t be replicated elsewhere. Rooted in generational recipes, each one carries its own depth, character, and identity.
That’s why Puli exists.
We’ve only just begun. More to come.
‘Tis the season. Yup, mango season is here, and we’ve been spotting (and loving) several things ‘mango’ that we’d love to share with you.
So here’s how it’s going to go: 12 things ‘mango’ over 12 days here on Insta.
Ok? Ok. Let’s go.
On this first day of ‘mango’, we give to you a raw mango fish curry masala from a brand that celebrates India’s diversity through its native souring agents and spices: Angamaly Mango Meen Curry Masala by @pulispices 🤍
Comment ‘Mango’ and we’ll DM you the link!
Also, swipe for a Mango Prawn Curry recipe using the Angamaly Mango Meen Curry Masala 👉🏾
Majjige Menasu is made from a local variety of chilli known as Gokarna chillies, grown along the shores of the Gokarna coastline. The chillies are slit and fermented in buttermilk and salt until they fully absorb the brine, then sun-dried. Traditionally, they are fried in oil until crisp and had alongside curd rice.
New Season harvest 26’
Shop from us at pulispices.in
Mango Prawn curry, using Angamaly Mango meen curry masala from Puli spices.
Ingredients
For 1/2 kg Prawns
2-3 Tbsp of coconut oil
1 onion
4 Tbsp of Angamaly mango meen curry masala
Kundapur style ghee roast using Pulimunchi masala.
Puli means sour, coming from tamarind and Munchi means spice/heat from the two local chillies.
Ingredients:
For 4 slices of Anjal fish
4 Tbsp Pulimunchi masale
3 Tbsp ghee
1/2 tsp ginger garlic paste
1/2 tsp cashew paste
And some water to form a paste.
കുടമ്പുളി/ Kudampuli The dried rind of Garcinia gummi-gutta. After the pulp of the fruit is extracted to make Kachampuli, the remaining rinds are dried slowly over a wood fire until they turn black. These rinds are used in Kerala homes to sour fish curries and slow-cooked gravies.
ಹೆಸರು ಬೆಳೆ ಪಾಯಸ/ Hesarubele Payasa/ Moong dal payasam a winter special dessert made in south india, made my roasting Moong dal and cooked in coconut milk and jaggery syrup and garnished with crushed cardamom added it for the aromatic and warming taste.
Shop the Idukki Cardamom used here from the link in the Bio.
Ingredients
3 cups Moong dal
3 cups jaggery
1 cup shredded coconut
1 cup milk
5 cardamom pods
Handful Cashews ( optional )
ಕಚಂಪುಲಿ/ Kachampuli, also known as Coorg dark vinegar, is a deeply tart vinegar made from the pulp of Garcinia gummi-gutta, belonging to the Garcinia family. It is best known for the distinctive depth and colour it adds to traditional Kodava Pandi Curry. The juice of ripe fruits is fermented and then slowly boiled over a wood fire for 4–7 days to form a thick, dark reduction that stays good for 5–6 years when stored well, becoming more concentrated and potent with age.
