Inji Puli Recipe | Puli Inji Curry | with step by step photos and video. An important pickle being served in any Kerala feast, especially Onam Sadhya. Delicious, sweet, and sour ginger curry from the state of Kerala. Made with ginger, jaggery, tamarind along with a host of other spices.
For a perfect blend and balance of sweet, salt, hot and sour elements it is better to make this dish the day before we are using it. The recipe I am sharing here includes a secret ingredient powder ground freshly.
What is Inji Puli?
Inji puli, also known as puli inji is certain parts of Kerala, is a signature flavor of the spice coast. This dish falls somewhere between a chutney, a curry, and a relish. The combined flavors of ginger, tamarind, and jaggery work brilliantly in this classic for a truly finger-licking experience. It is another essential item in the elaborate meal of the Onam festival.
How to make inji puli recipe?
Inji Puli Recipe | Puli Inji Curry | with step by step photos and video. A tangy ginger pickle served on all festive occasions from the Kerala cuisine. A perfect blend and balance of sweet, salt, hot, and sour elements accomplished by a combination of ginger, green chili, tamarind, and jaggery. It’s one of the important food items served during Onam Sadya. The combination of sweet from jaggery and sourness from tamarind is amazing.
Furthermore, do check out my onam sadhya recipes. Hope you would like them.
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Inji Puli Recipe | Puli Inji CurryCourse: Sides, PIckleCuisine: IndianDifficulty: Intermediate
Inji Puli Recipe | Puli Inji Curry | with step by step photos and video. An important pickle being served in any Kerala feast, especially Onam Sadhya.
100 gms Ginger finely chopped
6 Green Chillies (spicy, take 10-12 nos if not spicy)
1 sprig of Curry Leaves
1 tsp Sesame seeds
1 tsp Urad Dal
1/4 tsp Fenugreek seeds
3 tbsp Coconut Oil
1 tsp Mustard Seeds
4 to 5 Dry Red Chillies
lemon sized tamarind
Salt as required
1 tsp Kashmiri Chilli Powder
1/2 tsp turmeric Powder
1/4 tsp Asafoetida Powder
2 tbsp Jaggery(crushed)
- First of all, finely chop the ginger. It is a must to finely chop as we are not going to fry the ginger pieces separately.
- Soak a lemon sized tamarind in 2 ½ cups of hot water for 15 to 20 minutes. Once the water is cooled, squeeze out the tamarind juice.
- Now let us prepare the secret ingredient, masala powder.
- For that, heat a pan and dry roast 1 tsp black sesame seeds, 1 tsp urad dal & ¼ tsp fenugreek seeds over low flame.
- Roast all the ingredients uniformly until the urad dal turns golden brown. Make sure the fenugreek seeds do not get burnt.
- Once roasted, allow it to cool down & then grind it to a fine powder. Keep it aside.
- Making Inji Puli
- Heat 3 tbsp coconut oil in a pan & splutter 1 tsp mustard seeds. Then add in 3 to 4 dry red chilies & 1sprig of curry leaves. Mix well.
- Add the finely chopped ginger pieces & saute until the ginger turns aromatic.
- Add 6 green chilies finely chopped. The green chilies I am using are very spicy, if you are using very less spicy green chilies, then add 10 to 12 green chilies.
- Saute until the color of ginger turns slightly golden.
- Now strain the squeezed tamarind juice into the pan. Turn the flame to high & allow it to boil.
- Once boiled, turn the flame to medium & allow it to boil for another 3 to 4 minutes.
- Then add in 1 tsp Kashmiri chili powder, ½ tsp turmeric powder, ¼ tsp asafoetida/hing & 1 tsp salt.
- Mix well & allow it to boil for 5 minutes.
- Then add 2 tbsp crushed jaggery. & mix well. Mix the jaggery in the curry.
- Let the gravy boil & reduce to half the amount of water added. It may take around 15 to 20 minutes over medium flame.
- Now add in the special ingredient, the ground masala powder into the gravy. Mix well & cook for 1 minute over low flame.
- Curry will start to get thicken now. Switch off the flame and allow it to cool down.
- The green chilies I am using are very spicy, if you are using very less spicy green chilies, then add 10 to 12 green chilies.
- For a perfect blend and balance of sweet, salt, hot and sour elements it is better to make this dish the day before we are using it.