Puli Inji is a very popular Sweet & Sour Ginger Pickle Recipe or condiment made with fresh ginger, jaggery (sharkara) and chillies. Inji Curry or Puli Inji is a Thodu Curry (malayalam meaning: taste a little bit with our fingers while eating rice) in Kerala Sadya, particularly made and served for Onam - the farmers' festival of Kerala. It is also used along with Ghee rice and Beef curry - mainly at the time of Eid.
Ingredients for Inchimpuli
For Seasoning
Preparation Method
Step 1.Take 1 medium piece of ginger,cleaned and chopped.If you don't like to bite the ginger pieces,you can grind the whole ginger into a paste with little water.
Step 2.In a pan add oil,when it gets hot,add mustard.When it splutters,add a few fenugreek seeds and make it brown.Then add dried red chillies,chopped green chillies,curry leaves and a pinch of asafoetida. Saute it well.
Step 3.Add chopped ginger and saute until the ginger turns golden brown.When it is done transfer the mixture to another bowl.
Step 4.Add the tamarind water(tamarind squeezed in water and strain it for removing unwanted impurities of tamarind) to the sauce pan.When it starts boiling add 1/4 tsp turmeric and 1/2 tsp chilli powder and required amount of salt.Mix well and allow it for boiling.
Step 5.When it starts boiling add 1/4 cup of jaggery powdered, mix well and boil it.
Step 6.When it gets boiled reduce the flame and add the fried ginger mixture to the tamarind - jaggery
water and allow to form a thick consistency by reducing the water.
Tips for Cooking
Remove from fire, cool, and store Puli Inji (Inji Puli) in a dry bottle in the refrigerator. We usually keep it for around a month, so you can too, provided you always remember to use a dry spoon to take some.
Ingredients for Inchimpuli
- Ginger(Inji) 50 Gms
- Tamarind (Puli) 100 Gms soaked in water to make a liquid
- Green Chillies 2-3
- Mustard seeds 1 tbsp
- Jaggery - 1/4 cup for sweet taste
- Red Chilli powder -1/2 tsp
- Turmeric powder - 1/4 tsp
- Asafoetida powder - a pinch
- Salt- to taste.
For Seasoning
- Oil - 3 tb sp
- Mustard - 1/2 tsp
- Fenugreek seeds - a few
- Dry Red Chillies - 2
- Curry leaves - a few
Preparation Method
Step 1.Take 1 medium piece of ginger,cleaned and chopped.If you don't like to bite the ginger pieces,you can grind the whole ginger into a paste with little water.
Step 2.In a pan add oil,when it gets hot,add mustard.When it splutters,add a few fenugreek seeds and make it brown.Then add dried red chillies,chopped green chillies,curry leaves and a pinch of asafoetida. Saute it well.
Step 3.Add chopped ginger and saute until the ginger turns golden brown.When it is done transfer the mixture to another bowl.
Step 4.Add the tamarind water(tamarind squeezed in water and strain it for removing unwanted impurities of tamarind) to the sauce pan.When it starts boiling add 1/4 tsp turmeric and 1/2 tsp chilli powder and required amount of salt.Mix well and allow it for boiling.
Step 5.When it starts boiling add 1/4 cup of jaggery powdered, mix well and boil it.
Step 6.When it gets boiled reduce the flame and add the fried ginger mixture to the tamarind - jaggery
water and allow to form a thick consistency by reducing the water.
Tips for Cooking
- If you use ginger paste and reduce the water content to form a thick consistency,you can keep this curry in a plastic or glass container in refrigerator for almost 1 month like pickles.But remember to use a dry spoon each time you open.
- I made this curry with little water,since i'm not planning to keep it long.
- Now a days instant tamarind paste are available.Use 3-4 Tb sp of tamarind paste and add water accordingly.
- Add Chilli powder depends on the hot taste of your family,since we are adding green chillies also.
- Cut ginger lengthwise into slices and again cut them lengthwise to get thin strips of ginger.
Remove from fire, cool, and store Puli Inji (Inji Puli) in a dry bottle in the refrigerator. We usually keep it for around a month, so you can too, provided you always remember to use a dry spoon to take some.
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