Tuesday, March 6, 2012

Puli Inji

Puli Inji is a delicious side dish mostly used as a pickle and is a must in any Kerala Sadhya. It is sweet, sour and at the same time spicy. The Ingredients given below are only approximate and can be adjusted to your liking. This recipe yields around 1 cup of Puli Inji.

  • 1/2 cup finely chopped Ginger
  • 3 tsp Tamarind concentrate
  • 3 Green chillies finely chopped
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Chilly powder
  • 4 cubes Jaggery or to taste
  • 1/2 tsp Salt or to taste
  • 1 1/2 cup Water 
  • 2 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 dry red chillies
  • 1/4 tsp fenugreek seeds
  • 1 spring Curry leaves

  1. Heat water in a deep saucepan and melt the jaggery in it. (Filter the jaggery if required.) Add the tamarind paste, turmeric powder, chilly powder and salt and bring to a boil and then reduce to simmer.
  2. In the meantime, heat the oil in a small pan and splutter mustard seeds, fenugreek seeds and red chillies. Simmer the stove and add the ginger, green chillies and curry leaves and fry till ginger turns golden brown.
  3. Transfer all the ingredients from this pan to the saucepan where the tamarind and jaggery mixture is simmering.
  4. Adjust the tamarind and jaggery as per your taste.
  5. Once more bring it to a boil and then let it simmer till it thickens.
Suggestions/ Notes
  1. The Puli Inji thicken more on refrigeration. So switch off at the right consistency.
  2. It can be made in advance and stored in the refrigerator for a month.

Sending this to EP Series-Herb & Spices" ~ "Ginger &Pepper Powder" Event  hosted at Prabha's Cooking

1 comment:

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