Puli Inji / Inji puli is tangy spicy condiment in which the main ingredients are ginger, green chilies and tamarind. It is one of the main items served in a sadya along with the pickles. The Puli Inji recipe, differs from region to region, this recipe is shared by my mother
Since onam is around the corner I wanted to share this recipe with you guys 😊
serves : 4 to 5 Prep time: 30 mins cooking Time : 15 mins
Ingredients
1. Ginger – ¼ cup, very finely chopped
2. Green Chilies – 8 to 10
3. Tamarind – a lemon sized ball
4. Jaggery – 1/2 cup
5. Turmeric Powder – 1 tsp
6. Red chili powder- 1 tsp ( kashmiri chili is what I used )
7. Salt to taste
8. Coconut oil – 1 tbsp
9. Mustard Seeds – 1 tsp
10. Roasted fenugreek powder 1 tsp
11. Dry Ginger powder 1 tsp ( optional )
12. Curry leaves handful
13. Dry red chili 1 nos
Method:
- Soak the tamarind in a cup of hot water for 15 to 20 minutes. Squeeze and extract the juice and keep aside.
- Wash and peel the ginger, chop it very finely. Also finely chop the green chilies.
- Heat a heavy bottomed kadai and add 1 tbsp coconut oil, temper with mustard seeds, & dry red chili once it crackles,
- Add the chopped ginger, green chilies, and curry leaves and fry it on medium flame. Keep stirring.
- Fry till the ginger changes it’s color Take care not to burn the ginger else the whole taste will change.
- Now add the turmeric powder, chili powder, and salt to taste.
- Then add in the tamarind pulp / paste ( make sure u extract thick paste )
- Let this boil for a min on medium flame.
- Now add the jaggery and allow it to boil till you get a consistency which is thick and saucy
- Once the gravy reaches the consistency turn of the stove
- Finally add in roasted fenugreek powder & dry ginger powder and mix well
- Allow it to cool.
- Store In a clean container
Do try the recipe and drop in your feedback
Happy Onam 😊