Tuesday, April 7, 2015

Puli Inji



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
  1. Ginger – ¼ cup, very finely chopped
  2. Green Chillies – 8 to 10
  3. Tamarind – a lemon sized ball
  4. Jaggery – same amount as tamarind
  5. Turmeric Powder – ¼ tsp
  6. Salt to taste
  7. Gingely Oil/Nalla Ennai – 3 tbsp
  8. Mustard Seeds – 1 tsp
  9. Asafoetida – a generous pinch
  10. Curry Leaves – few torn

Method
  1. Soak the tamarind in a cup of hot water for 15 to 20 minutes. Squeeze and extract the juice and keep aside.
  2. Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
  3. Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add the curry leaves.
  4. Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring.
  5. Fry till the ginger turns golden brown. Take care not to burn the ginger else the whole taste will change.
  6. Now add the tamarind juice, turmeric powder, asafetida powder, and salt to taste.
  7. 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.
  8. Remove from heat and let it cool. Serve as an accompaniment with curd rice.




12 comments:

Amrita Roy said...

chutney looks yummy...following your page, visit my page too

Anonymous said...

The recipe looks yummy going to make some tonite

kitchen queen said...

yummy tangy puli inji curry.

Malathi ganesh said...

Mouth watering

Ms.Chitchat said...

One of my favourite too,urs look perfect.

aar said...

The puli inji looks good. But my grandmother also finally adds a roasted powder of sesame seeds and urad dal which gives an added flavor to the dish.

Anjana said...

Awesome dish Kaveri. Thanks for sharing. Are you familiar with this tiffin item called ganata vraam. If so, would be great if you can share the recipe for the same. Thanks again for all your wonderful work, your blog really rocks

Anonymous said...

Wow!! Im ganna make it now. Thanks for your effort.

Anonymous said...

If I have to double the quantity of puli inji is it good to double all amounts of ingredients. Also water for soaking tamarind will it be 2 cups instead of 1 cup. Can you approximately say the time it takes to bring to thick consistency after adding jaggery.
Thanks.

Narayan krishnaswamy said...

This is traditional recipe. Nannaittundu.--Malathi Kichamy

Bhanu Parameswaran said...

Wow! Yummy for tummy!

Bhanu Parameswaran said...

wow lookinf so yummy & slurpy,going to make tonight.Thanks for posting this blog ,awesome tried few dishes which came out so well.Thanks once again

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