Inji Puli - Puli Inji Curry Recipe - Sadhya Recipes

 Puli inji is a popular condiment of Kerala which is prepared during festivals and weddings and no feast is complete without it.  It is prepared with fresh ginger and is a combination of sweet, sour, spicy...yummm..it's my favorite.  It is usually prepared the before day of feast and will be perfect by the next day to serve. Yummy to go with curd rice...

Ever-after i started blogging, it was my plan to post a collection of recipes connected to festive season, and this time i managed to prepare some of the recipes and blog it here. As vishu is approaching i am rushing with some recipes connected to it and will try to follow the same with coming festivals too.

Inji Puli - Puli Inji Recipe  - Ingredients:
Preparation time: 15 mins | Cooking time: 15 mins | Recipe cuisine: Indian | Category: Condiment

Ginger - 1/2 cup finely chopped
Green chili - 2 nos (chopped)
Shallots - 5 nos (finely chopped)
Tamarind -  2 gooseberry size balls
Red chili powder - 1 tsp
Turmeric powder -  a pinch
Jaggery  - 1/4 cup (melted)
Oil as needed for sauting

To Temper:
Oil  - 2 tsp
Red chili  - 1
Mustard seeds -  1/2 tsp
Hing  - a pinch
Fenugreek -  a pinch
Curry leaves - a sprig

Method:
1. Soak the tamarind in 1 cup warm water for 10 mins, filter it and extract the juice.
2. Heat 2 tbsp of oil in a kadai and fry the chopped ginger and green chili until golden brown. Transfer to a tissue paper.

 

3. In the same kadai and saute the shallots until it turns pale, add the fried ginger and chili mixture and give a stir.

 

4. Add the tamarind juice along with melted jaggery and throw in the chili & turmeric. Cook everything  until it reduces to half or reaches a thick consistency. Adjust salt accordingly.

 

5. Temper the ingredients under' to temper' and season it.

Cool and store in a air tight container which is moist free.

Note:

• Prepare a  day ahead before sadhya, for the flavors to set well.
• Can be used upto 2 weeks or more.