{"id":6270,"date":"2020-08-17T07:06:35","date_gmt":"2020-08-17T03:06:35","guid":{"rendered":"https:\/\/desertfoodfeed.com\/?p=6270"},"modified":"2021-08-15T08:02:44","modified_gmt":"2021-08-15T04:02:44","slug":"inji-puli-recipe","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/inji-puli-recipe\/","title":{"rendered":"\u0b87\u0b9e\u0bcd\u0b9a\u0bbf \u0baa\u0bc1\u0bb2\u0bbf \u0b9a\u0bc6\u0baf\u0bcd\u0bae\u0bc1\u0bb1\u0bc8 | \u0baa\u0bc1\u0bb2\u0bbf \u0b87\u0b9e\u0bcd\u0b9a\u0bbf \u0b95\u0bb1\u0bbf"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Inji Puli Recipe | Puli Inji Curry |<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What is Inji Puli?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Inji puli,&nbsp;also known as&nbsp;puli inji&nbsp;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. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to make inji puli recipe?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Inji Puli Recipe | Puli Inji Curry |<\/strong> 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\u2019s one of the important food items served during Onam Sadya.  The combination of sweet from jaggery and sourness from tamarind is amazing. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Furthermore, do check out my <strong><a href=\"https:\/\/desertfoodfeed.com\/onam-sadhya-recipes\/\">onam sadhya recipes<\/a><\/strong>. 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s-2.245,7.863-2.576,9.263C7.766,26.049,6.938,30,7.938,30S10,28,12,23c0.295-0.738,1-3,1-3c0.599,1.142,3.14,2,5,2  c5.539,0,9-5.24,9-12C27,4.888,22.58,0,16,0z\" \/>\n \t            \t<\/SVG>\n\t            \t<span>Pin<\/span>\n\t            <\/a>\n\t        <\/div><div class=\"wpzoom-recipe-card-print-link\">\n\t            <a class=\"btn-print-link no-print\" href=\"#wpzoom-recipe-card\" title=\"Print directions...\" style=\"background-color: #FFA921; box-shadow: 0 5px 40px #FFA921;\" data-servings-size=\"10\" data-recipe-id=\"6270\">\n\t            \t<SVG class=\"wpzoom-rcb-icon-print-link\" viewBox=\"0 0 32 32\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <g data-name=\"Layer 55\" id=\"Layer_55\">\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Print<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">Inji Puli Recipe | Puli Inji Curry <\/h2><span class=\"recipe-card-course\">Course: <mark>Sides, PIckle<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine: <mark>Indian<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>Intermediate<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">10<\/p><span class=\"detail-item-unit\">servings<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Prep time<\/span><p class=\"detail-item-value\">15<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><p class=\"detail-item-value\">35<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-8\"><span class=\"detail-item-icon far fa-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Total time<\/span><p class=\"detail-item-value\">50<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><p class=\"recipe-card-summary no-print\"><strong>Inji Puli Recipe | Puli Inji Curry |<\/strong> with step by step photos and video. An important pickle being served in any Kerala feast, especially Onam Sadhya.<\/p><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredients<\/h3><ul class=\"ingredients-list layout-2-columns\"><li id=\"wpzoom-rcb-ingredient-item-0\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">100 gms Ginger finely chopped<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-30\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">6 Green Chillies (spicy, take 10-12 nos if not spicy)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-84\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 sprig of Curry Leaves<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-108\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp Sesame seeds<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-127\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp Urad Dal<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-142\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp Fenugreek seeds<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-166\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">3 tbsp Coconut Oil<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-185\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp Mustard Seeds<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-205\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">4 to 5 Dry Red Chillies<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-229\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">lemon sized tamarind<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-250\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Salt as required<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-267\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp Kashmiri Chilli Powder<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-296\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 tsp turmeric Powder<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-320\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp Asafoetida Powder<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-346\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 tbsp Jaggery(crushed)<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Directions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-1\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Preparations<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-17\" class=\"direction-step\">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.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji8.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji8\" \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji9.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji9\" \/><\/li><li id=\"wpzoom-rcb-direction-step-140\" class=\"direction-step\">Soak a lemon sized tamarind in 2 \u00bd cups of hot water for 15 to 20 minutes. Once the water is cooled, squeeze out the tamarind juice.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji2.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji2\" \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji12.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji12\" \/><\/li><li id=\"wpzoom-rcb-direction-step-273\" class=\"direction-step\">Now let us prepare the secret ingredient, masala powder.<\/li><li id=\"wpzoom-rcb-direction-step-309\" class=\"direction-step\">For that, heat a pan and dry roast 1 tsp black sesame seeds, 1 tsp urad dal &amp; \u00bc tsp fenugreek seeds over low flame.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji13.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji13\" \/><\/li><li id=\"wpzoom-rcb-direction-step-425\" class=\"direction-step\">Roast all the ingredients uniformly until the urad dal turns golden brown. Make sure the fenugreek seeds do not get burnt.<\/li><li id=\"wpzoom-rcb-direction-step-548\" class=\"direction-step\">Once roasted, allow it to cool down &amp; then grind it to a fine powder. Keep it aside.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji624.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji624\" \/><\/li><li id=\"wpzoom-rcb-direction-step-634\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Making Inji Puli<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-654\" class=\"direction-step\">Heat 3 tbsp coconut oil in a pan &amp; splutter 1 tsp mustard seeds. Then add in 3 to 4 dry red chilies &amp; 1sprig of curry leaves. Mix well.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji17.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji17\" \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji11.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji11\" \/><\/li><li id=\"wpzoom-rcb-direction-step-790\" class=\"direction-step\">Add the finely chopped ginger pieces &amp; saute until the ginger turns aromatic.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji14.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji14\" \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji16.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji16\" \/><\/li><li id=\"wpzoom-rcb-direction-step-868\" class=\"direction-step\">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.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji4.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji4\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1030\" class=\"direction-step\">Saute until the color of ginger turns slightly golden.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji5.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji5\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1085\" class=\"direction-step\">Now strain the squeezed tamarind juice into the pan. Turn the flame to high &amp; allow it to boil.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji22.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji22\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1181\" class=\"direction-step\">Once boiled, turn the flame to medium &amp; allow it to boil for another 3 to 4 minutes.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji10.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji10\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1266\" class=\"direction-step\">Then add in 1 tsp Kashmiri chili powder, \u00bd tsp turmeric powder, \u00bc tsp asafoetida\/hing &amp; 1 tsp salt.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji18.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji18\" \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji19.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji19\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1366\" class=\"direction-step\">Mix well &amp; allow it to boil for 5 minutes. <img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji7.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji7\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1410\" class=\"direction-step\">Then add 2 tbsp crushed jaggery. &amp; mix well. Mix the jaggery in the curry. <img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji15.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji15\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1486\" class=\"direction-step\">Let the gravy boil &amp; reduce to half the amount of water added. It may take around 15 to 20 minutes over medium flame.<\/li><li id=\"wpzoom-rcb-direction-step-1604\" class=\"direction-step\">Now add in the special ingredient, the ground masala powder into the gravy. Mix well &amp; cook for 1 minute over low flame.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji21.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji21\" \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji25.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji25\" \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/puli-inji1.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"puli inji1\" \/><\/li><li id=\"wpzoom-rcb-direction-step-1725\" class=\"direction-step\">Curry will start to get thicken now. Switch off the flame and allow it to cool down.<img loading=\"lazy\" decoding=\"async\" width=\"1102\" height=\"620\" src=\"https:\/\/desertfoodfeed.com\/wp-content\/uploads\/2020\/08\/Inji-Puli-3-e1597603080852.jpg\" class=\"direction-step-image\" alt=\"inji puli\" title=\"Inji Puli (3)\" \/><\/li><\/ul><\/div><div class=\"recipe-card-video no-print\"><h3 class=\"video-title\">Recipe Video<\/h3><iframe loading=\"lazy\" title=\"Inji Puli Kerala Style | \u0d38\u0d4d\u0d2a\u0d46\u0d37\u0d4d\u0d2f\u0d7d \u0d30\u0d41\u0d1a\u0d3f\u0d15\u0d4d\u0d15\u0d42\u0d1f\u0d4d\u0d1f\u0d4d | Puli Inchi Recipe | Onam Sadhya Recipe | Inji Curry\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/zSbH7aSHd44?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/div><div class=\"recipe-card-notes\">\n\t\t\t\t\t<h3 class=\"notes-title\">Notes<\/h3>\n\t\t\t\t\t<ul class=\"recipe-card-notes-list\"><li>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.<\/li><li>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.<\/li><\/ul>\n\t\t\t\t<\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Inji Puli Recipe | Puli Inji Curry \",\"image\":[\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-e1597603102983.jpg\",\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-500x500.jpg\",\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-500x375.jpg\",\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-480x270.jpg\"],\"description\":\"&lt;strong&gt;Inji Puli Recipe | Puli Inji Curry |&lt;\\\/strong&gt; with step by step photos and video. An important pickle being served in any Kerala feast, especially Onam Sadhya.\",\"keywords\":\"inji puli, puli inji\",\"author\":{\"@type\":\"Person\",\"name\":\"Desert Food Feed\"},\"datePublished\":\"2020-08-17T07:06:35+04:00\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT35M\",\"totalTime\":\"PT50M\",\"recipeCategory\":[\"Sides\",\"PIckle\"],\"recipeCuisine\":[\"Indian\"],\"recipeYield\":[\"10\",\"10 servings\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"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)\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Preparations\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-17\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji9-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Soak a lemon sized tamarind in 2 \u00bd cups of hot water for 15 to 20 minutes. Once the water is cooled, squeeze out the tamarind juice.\",\"text\":\"Soak a lemon sized tamarind in 2 \u00bd cups of hot water for 15 to 20 minutes. Once the water is cooled, squeeze out the tamarind juice.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-140\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji12-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Now let us prepare the secret ingredient, masala powder.\",\"text\":\"Now let us prepare the secret ingredient, masala powder.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-273\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"For that, heat a pan and dry roast 1 tsp black sesame seeds, 1 tsp urad dal & \u00bc tsp fenugreek seeds over low flame.\",\"text\":\"For that, heat a pan and dry roast 1 tsp black sesame seeds, 1 tsp urad dal & \u00bc tsp fenugreek seeds over low flame.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-309\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji13-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Roast all the ingredients uniformly until the urad dal turns golden brown. Make sure the fenugreek seeds do not get burnt.\",\"text\":\"Roast all the ingredients uniformly until the urad dal turns golden brown. Make sure the fenugreek seeds do not get burnt.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-425\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Once roasted, allow it to cool down & then grind it to a fine powder. Keep it aside.\",\"text\":\"Once roasted, allow it to cool down & then grind it to a fine powder. Keep it aside.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-548\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji624-750x375.jpg\"}]},{\"@type\":\"HowToSection\",\"name\":\"Making Inji Puli\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-654\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji11-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Add the finely chopped ginger pieces & saute until the ginger turns aromatic.\",\"text\":\"Add the finely chopped ginger pieces & saute until the ginger turns aromatic.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-790\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji16-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-868\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji4-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Saute until the color of ginger turns slightly golden.\",\"text\":\"Saute until the color of ginger turns slightly golden.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1030\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji5-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Now strain the squeezed tamarind juice into the pan. Turn the flame to high & allow it to boil.\",\"text\":\"Now strain the squeezed tamarind juice into the pan. Turn the flame to high & allow it to boil.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1085\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji22-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Once boiled, turn the flame to medium & allow it to boil for another 3 to 4 minutes.\",\"text\":\"Once boiled, turn the flame to medium & allow it to boil for another 3 to 4 minutes.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1181\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji10-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Then add in 1 tsp Kashmiri chili powder, \u00bd tsp turmeric powder, \u00bc tsp asafoetida\\\/hing & 1 tsp salt.\",\"text\":\"Then add in 1 tsp Kashmiri chili powder, \u00bd tsp turmeric powder, \u00bc tsp asafoetida\\\/hing & 1 tsp salt.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1266\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji19-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Mix well & allow it to boil for 5 minutes.\",\"text\":\"Mix well & allow it to boil for 5 minutes.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1366\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji7-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Then add 2 tbsp crushed jaggery. & mix well. Mix the jaggery in the curry.\",\"text\":\"Then add 2 tbsp crushed jaggery. & mix well. Mix the jaggery in the curry.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1410\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji15-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Let the gravy boil & reduce to half the amount of water added. It may take around 15 to 20 minutes over medium flame.\",\"text\":\"Let the gravy boil & reduce to half the amount of water added. It may take around 15 to 20 minutes over medium flame.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1486\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Now add in the special ingredient, the ground masala powder into the gravy. Mix well & cook for 1 minute over low flame.\",\"text\":\"Now add in the special ingredient, the ground masala powder into the gravy. Mix well & cook for 1 minute over low flame.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1604\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/puli-inji1-750x375.jpg\"},{\"@type\":\"HowToStep\",\"name\":\"Curry will start to get thicken now. Switch off the flame and allow it to cool down.\",\"text\":\"Curry will start to get thicken now. Switch off the flame and allow it to cool down.\",\"url\":\"https:\\\/\\\/desertfoodfeed.com\\\/ta\\\/inji-puli-recipe\\\/#wpzoom-rcb-direction-step-1725\",\"image\":\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-3-750x422.jpg\"}]}],\"video\":{\"@type\":\"VideoObject\",\"name\":\"Inji Puli Recipe | Puli Inji Curry \",\"description\":\"<strong>Inji Puli Recipe | Puli Inji Curry |<\\\/strong> with step by step photos and video. An important pickle being served in any Kerala feast, especially Onam Sadhya.\",\"thumbnailUrl\":[\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-e1597603102983.jpg\",\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-500x500.jpg\",\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-500x375.jpg\",\"https:\\\/\\\/desertfoodfeed.com\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/Inji-Puli-2-480x270.jpg\"],\"contentUrl\":\"https:\\\/\\\/www.youtube.com\\\/watch?v=zSbH7aSHd44\",\"embedUrl\":\"https:\\\/\\\/www.youtube.com\\\/embed\\\/zSbH7aSHd44?feature=oembed\",\"uploadDate\":\"2020-08-17T07:06:35+04:00\",\"duration\":\"\"}}<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Inji Puli Recipe | Puli Inji Curry | with step by step photos and video. An important pickle being served &hellip; <\/p>","protected":false},"author":1,"featured_media":6298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[128,70,119,129,44,55],"tags":[],"class_list":["post-6270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes","category-gravy","category-masalas","category-onam-sadhya-recipes","category-strawberry-channel","category-veg"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Inji Puli Recipe | Puli Inji Curry - Desert Food Feed(also in Tamil)<\/title>\n<meta name=\"description\" content=\"Inji Puli Recipe | Puli Inji Curry | with step by step photos and video. 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