Recipe: Yummy Puli Inji

Recipe: Yummy Puli Inji Delicious, fresh and tasty.

Puli Inji. When i posted the recipe of Puli Milagai few weeks back, a few readers sent me the request for puli inji recipe. Though my mom makes puli inji at home being a ardent hater of Ginger, i somehow postponed to make puli inji. But recently when i tasted this in my friend's place i somehow liked the taste and decided to make puli inji and post the recipe.

Puli Inji is a delicious tangy spicy gingery accompaniment made from fresh ginger, jaggery and green chillies.

It is very simple and quick to make and can be stored in the refrigerator for about a week or two.

If you taste this once you will salivate for more every time you hear puli inji.

You can cook Puli Inji using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Puli Inji

1. You need 3/4 cup of Ginger skin removed and sliced -.

2. You need 2 1 cups of Tamarind lime water - size balls soaked in warm.

3. You need 3 of Green Chilli - chopped.

4. It’s 2 Sprigs of Curr Leaves -.

5. You need 1 Tsp of Mustard Seeds -.

6. You need 3 of Red Chilli Dry -.

7. It’s 3/4 cup of Jaggery / Sharkara grated -.

8. You need 1 cup of Water -.

9. Prepare 1 Tsp of Turmeric powder -.

10. It’s 1 Tbsp of Red chilli powder -.

11. You need 1/4 Tsp of Asafoetida Kaayam / -.

12. It’s 1 Tsp of Fenugreek Uluva Methi seeds / / -.

13. You need of Salt - as needed.

14. It’s as required of Coconut Oil -.

Delicious and pleasing to the palate will all flavours of sweet, sour, bitter and tangy it is a.

Inji Puli or 'Puli Inji' is a delicious, sweet, hot and sour ginger chutney from the state of Kerala in India.

Made with extra-finely chopped ginger, jaggery syrup, tamarind extract and green chillies along with some other simple spices.

Puli Inji also called Inji Puli or Inji Curry a sweet and sour ginger pickle usually served as an appetizer in Kerala Sadhya.

Puli Inji instructions

1. Heat an earthen pot / non- stick sauce pan (not iron pan), add coconut oil,splutter mustard seeds, then add dry red chilli and 1 sprig of curry leaves..

2. Add green chilli and sliced ginger and fry nicely to golden brown. Keep aside..

3. Squeeze the soaked tamarind,extract the juice and keep aside..

4. In the same pot/pan add grated jaggery, tamarind extract, water, turmeric powder, red chilli powder, asafoetida,1 sprig of curry leaves and salt. Mix well..

5. Let it boil and cook on low flame,till the gravy thickens and reduce to pulpy texture..

6. Now add the fried ginger mix, kept aside and mix well and remove from heat..

7. Heat a pan, add fenugreek seeds and dry roast it. Immediately powder it using a mortar. Add this to the prepared tangy sauce. Mix well..

8. Let it cool and reach room temperature before store it in air tight container. You can serve it after one hour of preparation. If stored properly will last for 3 weeks..

It's a combination of tongue pleasing flavors.

The main ingredients of puli inji are Ginger, Tamarind and Jaggery.

It can be refrigerated and store like pickles.

Puli Inji/Injipuli is a special traditional Kerala pickle prepared during sadyas (feasts) and no Kerala feast (sadya) is complete without puli inji or inji puli.

It is famous for its special flavors it gets its heat from the chilies, spiciness, and flavor from the ginger, sweetness from jaggery, and tartness from tamarind make this unique.