Recipe: Appetizing Puli Inji

Recipe: Appetizing 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.

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

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

Inji Puli (Inji Curry / Puli Inji) is an important pickle being served in any Kerala feast.

You can have Puli Inji using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Puli Inji

1. Prepare 1 of Lemon Tamarind Sized ball.

2. It’s 75 Grams of Ginger.

3. You need 5 of Green Chillies.

4. Prepare 2 Teaspoons of Red chilli powder.

5. Prepare 1 Teaspoon of Turmeric powder.

6. It’s 1 Teaspoon of Asafoetida powder.

7. It’s of Curry leaves.

8. You need 1 of Jaggery Lemond Sized ball.

9. Prepare 1 Teaspoon of Coconut oil.

10. It’s 1 Teaspoon of Mustard.

11. Prepare 2 of chillies Red.

12. Prepare 1/2 Teaspoon of Fenugreek powder.

It has a perfect blend and balance of sweet, salt, hot and sour elements and is accomplished by a combination of ginger, green chili, tamarind and jaggery.

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 is a traditional pickle prepared during feasts (sadyas).

Puli Inji instructions

1. Soak tamarind in boiled water for sometime and then squeeze the essence out of it..

2. Add the tamarind essence, red chilli powder, turmeric powder, asafoetida powder, curry leaves and jaggery to 2 glasses of water and boil well..

3. When the mixture boils, add coconut oil to it..

4. Heat a little oil in pan. Add to it mustard seeds. When the mustard seeds crackle, add to it red chillies broken into pieces and curry leaves..

5. Add to it green chillies and ginger pieces. When the ginger pieces are cooked, turn off the flame..

6. Boil the tamarind essence mixture which was prepared earlier and allow it to thicken till it reduces to half. To this, add the ginger mixture and mix well. Finally add the fenugreek powder and mix well..

There are lot variations for Puli Inji, the one that I am giving here is a method that my MIL follow.

We can also grind the green chillies and ginger to a fine paste and sauté it in oil and then add tamarind extract.

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.

This Kerala style Ginger chutney or Puli Inji is an integral part of Onam sadya.