Puli Inji
Puli Inji recipe / Inji puli is a classic Kerala style Ginger Curry which is an integral part of Onam Sadya.
Ingredients
- 1 Cup Fresh Ginger, finely chopped
- 2-3 tbsp Gingelly Oil / Coconut Oil / Any Oil
- lemon size Tamarind
- a tsp Mustard
- 1/4 tsp Fenugreek Seeds / Methi Seeds
- 1-2 nos Red Chilly, Broken
- few Curry leaves
- 2-4 nos Green Chillies, Split
- a big pinch Hing / Asafoetida
- a tsp Turmeric / Haldi
- a tbsp Red Chilli Powder
- 3-4 tbsp Jaggery
- Salt to taste
Instructions
- Soak lemon size tamarind in hot water for 10-15 mins.
- Wash, peel and finely chop the ginger.
- To a deep Kadai / pan, add gingelly oil /coconut oil / any oil that you wanna use.
- Once the oil is hot, add mustard seeds, fenugreek seeds. Splutter and add broken red chillies and curry leaves.
- Add split green chillies and finely chopped ginger. Saute for 2-3 min.
- Add hing, turmeric, red chilli powder, salt and jaggery.
- Continue to cook till the ginger looks completely fried and shrinks in quantity.
- Add tamarind extract. Bring to a boil.Continue to cook till it starts to thicken.
- The pickle will slowly start to thicken as the jaggery melts and starts getting caramelized texture.Keep stirring the pickle at regular interval until it has become thick and sort of deep dark caramel texture.Switch off and allow to cool.
- Puli Inji is ready. Enjoy it with hot rice and ghee/ curd rice .You can store them in clean dry container and use for weeks.
