Puli Inji – Inji curry is a 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.
Onam sadya recipes | Kerala sadhya recipes| Onam vaibhavangal #1
The Three earthen flavors gotten to a amazing dish. You call it spicy? sweet? sour? Well, all these three has to be neutralised to get the perfect Inji curry.
there is another Inji puli recipe on my blog.
This is slightly different from that recipe and both are adapted in my house.
We can call this a ginger tamarind pickle/thokku. In tamilnadu, it is known well as inji thokku.
Check out my collection of sadhya recipes.
with all the interesting curries, thoran, pickles, condiments, sambar, rasam, avial, payasam and many other recipes.
Shelf life:
You can store this pickle/thokku/curry in refrigerator just like any other pickle, stays fresh for a month long. Use clean spoon for serving to keep it fresh.
Inji Curry video recipe:
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Puli Inji – Inji curry recipe:
Inji Curry
Ingredients
- 1 cup ginger chopped finely
- 1/4 cup green chilli chopped finely
- 1/4 cup jaggery syrup
- 1 cup jaggery soaked in 3 cups water
- 1/2 tsp fenugreek seeds
- 1 tbsp rice
seasoning
- 1 tsp musatrd seeds
- 1 spring curry leaves
- 2 no red chilli broken
Instructions
- Chop Ginger, green chillies finely
- Soak tamarind and jaggery in warm water for 30 min
- Melt jaggery to bring to one string consistency
- heat oil, fry ginger until raw smell goes off
- add green chilli and fry for 2 min
- Add tamarind water, salt and turmeric powder
- mix well and let it boil and get to a thick consistency
- Add jaggery syrup and fenugreek-rice powder (Dry roast fenugreek and rice until it browns and rice puff up and grind to fine powder)
- Mix well and let it boil again.
- F0r seasoning, heat oil, splutter mustard seeds, curry leaves and red chilli. Add it to the curry
Puli Inji – Inji curry pictorial directions:
- Soak Jaggery in warm water for 30 min
- Soak tamarind in warm water for 30 min
- Finely chop ginger
- finely chop green chillies
- Dry roast fenugreek seeds and rice
- until it gets brown and rice gets puffed up
- Grind it to a fine powder. You can store this powder. we are not going to use it fully. A tsp of it is more than sufficient.
- Heat oil, add the chopped ginger and fry for 5 minutes.
- Add chopped green chillies and fry again
- Add turmeric powder
- and pour in tamarind extract
- When it boils, add the salt
- The curry has to shrink and get thickened. At this stage add the jaggery syrup
- While adding jaggery syrup. taste the curry. It has to be sweet, sour and spicy as well. the spices have to be neutralised. Based on the jaggery quality, the sweetness will differ. so keep tasting the curry to check for the sweetness.
- add the fenugreek-rice powder which we prepared
- let it boil again and change its color. Keep stirring in between to avoid burning.
All these process has to be done in simmer
For seasoning: (Varathu kottan)
- Heat oil, splutter mustard seeds, Pop in curry leaves and red chilli.
- Add this seasoning/tadka to the curry.