Puli Inji is tangy spicy condiment in which the main ingredients are ginger, green chillies and tamarind. It is one of the main items served in a sadhya along with the pickles. It can be stored for 20 days when refrigerated and handled with care.
Puli inji is one of my favorite items on the sadhya menu. Though it is a delicacy prepared during a feast, but really, you don't need any special occasion to prepare this. Puli Inji pairs beautifully with molagootal and curd rice.
The Puli Inji recipe, differs from region to region and family to family. This is the way both my mother and MIL prepare. Do try and let me know. Check out my Sadhya Recipes page for more recipes.
What you'll need
Makes one small cup
- Ginger – ¼ cup, very finely chopped
- Green Chillies – 8 to 10
- Tamarind – a lemon sized ball
- Jaggery – same amount as tamarind
- Turmeric Powder – ¼ tsp
- Salt to taste
- Gingely Oil/Nalla Ennai – 3 tbsp
- Mustard Seeds – 1 tsp
- Asafoetida – a generous pinch
- Curry Leaves – few torn
- Soak the tamarind in a cup of hot water for 15 to 20 minutes. Squeeze and extract the juice and keep aside.
- Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
- Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add the curry leaves.
- Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring.
- Fry till the ginger turns golden brown. Take care not to burn the ginger else the whole taste will change.
- Now add the tamarind juice, turmeric powder, asafetida powder, and salt to taste.
- Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.
- Remove from heat and let it cool. Serve as an accompaniment with curd rice.