Inji Puli Recipe
Puli inji is an authentic Kerala recipe made specially during Onam and served for Onam sadya. This tangy spicy tamarind and ginger chutney with some sweet jaggery tastes so good, that you will want to have it often.
Servings 4 People
Ingredients
- 1 cup ginger finely chopped
- 2 green chilies finely chopped
- A stalk curry leaves finely chopped
- 2 dry red chilies
- 1 lemon sized ball of tamarind
- A pinch turmeric powder
- 1/2 teaspoon chili powder
- 1 pinch asafoetida
- 2 tablespoon grated jaggery
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- A pinch of salt or as per taste
Instructions
- Soak the tamarind in 1/2 cup water for 1 hour.
- Heat a pan and add oil.
- When oil heats, add mustard seeds and let then splutter.
- Add the chopped ginger, chopped green chilies and chopped curry leaves and sauté till they turn brownish.
- Add chili powder, turmeric powder and asafoetida and stir well.
- Now add the tamarind pulp, stir and let the gravy thicken.
- Add grated jaggery and mix well. Add salt to taste.
- Switch off the gas and allow this to cool.
Notes
You can add 1/4 cup water if gravy becomes too thick.