Inji Puli is finger licking sides in onam sadhya. Sadhya isn’t complete without Inji puli. It is tangy, spicy and sweet dish 🙂 Main ingredients being Ginger, green chilly ,tamarind and jaggery.
Preparations:
- 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 tbsp
Directions:
- 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.
Inji Puli ~ Sadhya recipes ~ Kerala Recipes
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
- Use thick bottomed vessel. Cook in medium flame throughout.
- You can also add asafoetida when sauteing ginger
- Store in Air tight container. This can be used even for weeks if stored properly and use clean dry spoon to serve every time.