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Inji Puli ~ Sadhya recipes ~ Kerala Recipes

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Inji Puli is finger licking sides in onam sadhya. Sadhya isn’t complete without Inji puli. It is tangy, spicy and sweet dish đŸ™‚ Main ingredients being Ginger, green chilly ,tamarind  and jaggery.

Inji Puli

Preparations:

  1. Chop ginger very finely to 1/2 cup and make slits in 5-6 green chilies20160908_152240
  2. Soak lemon sized tamarind in 2 cups water.20160908_152244
  3. Chop 2 spring curry leaves and grate jaggery to 2 tbsp20160908_152248

Directions:

  1. Dry roast 3/4th tsp fenugreek seeds until its slightly roasted20160908_152256
  2. Add Rice and roast until its puffy.20160908_152408
  3. Grind these to coarse powder.
  4. Heat Coconut oil and splutter mustard seeds20160908_161605
  5. Add the chopped ginger and fry for a minute. 20160908_161817
  6. Add the slit green chilies20160908_161905
  7. Fry both until ginger turns brown20160908_162328
  8. Add tamarind water , salt and give it a boil20160908_162445
  9. Boil it until it reduces to half and thickens20160908_164217
  10. Once it has reduced to half, add the 1/2 tsp coarse ground fenugreek – rice powder20160908_164408
  11. Let it boil for a minute, add 2 tablespoon jaggery, mix well and store it.20160908_164539
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5 from 1 vote

Inji Puli ~ Sadhya recipes ~ Kerala Recipes

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 1 cup

Ingredients

  • 1/2 cup ginger chopped
  • 5-6 long green chillies slit
  • 1 lemon sized tamarind soaked in water
  • 2 spring curry leaves chopped
  • 2 tbsp jaggery powdered/grated
  • 3/4 tsp fenugreek seeds
  • 1 tsp rice
  • 1 tsp Mustard seeds
  • 1 1/2 tbsp coconut oil

Instructions

  • Chop ginger very finely to 1/2 cup and make slits in 5-6 green chilies
  • Soak lemon sized tamarind in 2 cups water.
  • Chop 2 spring curry leaves and grate jaggery to 2 tsp
  • Dry roast 3/4th tsp fenugreek seeds until its slightly roasted, Add Rice and roast until its puffy. Grind these to coarse powder.
  • Heat Coconut oil and splutter mustard seeds
  • Add the chopped ginger and fry for a minute, Add the slit green chilies. Fry both until ginger turns brown
  • Add tamarind water , salt and give it a boil
  • Boil it until it reduces to half and thickens, Once it has reduced to half, add the 1/2 tsp coarse ground fenugreek - rice powder
  • Let it boil for a minute, add 2 tablespoon jaggery, mix well and store it

Notes

  1. Use thick bottomed vessel. Cook in medium flame throughout.
  2. You can also add asafoetida when sauteing ginger
  3. Store in Air tight container. This can be used even for weeks if stored properly and use clean dry spoon to serve every time.
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4 Comments

  1. This is a Must dish in an Kerala Sadhya…..
    Real yummy taste dish….
    Appetiser…….in its quality….
    A pleasing dish among Keralite…..

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