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Puli Inji / InjiPuli

Puli Inji / InjiPuli is one of the most significant pickle served in Kerala as part of the Sadhya (feast). It has a perfect balance of sweet, salt, tangy and spicy flavor.

Ingredients

  • Ginger - 200 gms: 
  • Tamarind - 2 gooseberry size balls
  • Jaggery - 100-150 gms:
  • Coconut Oil - 5 tbsp
  • Shallots - 4-5 (finely chopped)
  • Green Chilli - 2-3 (finely chopped)
  • Red Chilli Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Fenugreek Powder - 1/2 tsp
  • Asafoetida Powder - 1/4 tsp
  • Red Chilli - 2-3 nos: 
  • Curry Leaves - as required
  • Mustard Seeds - 1/2 tsp
  • Salt - as required

Preparation Method

  1. Soak the tamarind in 2 cups hot water for 15 mins:, squeeze the tamarind and extract the juice. Strain the tamarind water and keep aside. 
  2. Dissolve jaggery in 1 cup hot water, stain and keep aside.
  3. Remove the skin on the ginger, wash clean and pat dry. Finely chop the ginger and keep aside.
  4. Heat 3tbsp coconut oil in a pan and add the ginger, green chilli and handful of curry leaves and saute till ginger become golden brown; remove ginger from oil and allow it to cool down. Once the ginger reach room temperature crush it finely using mixer grinder.
  5. Heat 2tbsp coconut oil in the same pan in which ginger is fried, splutter mustard seeds and add shallots, red chilli and saute in low flame till shallots become golden in color.
  6. Add chilli powder, turmeric powder, fenugreek powder, asafoetida powder and saute for 1 mins: in low flame.
  7. Add tamarind juice, salt and cook till it become slightly thick.
  8. Add crushed ginger, jaggery syrup, salt and mix well. Cook till the gravy become thick. Do the taste check at this stage and adjust salt, jaggery syrup and/or tamarind juice, if required, mix well and cook for another 5 mins:.
  9. Turn off the flame, mix well and allow it to cool down completely.
  10. Puli Inji / InjiPuli is ready to serve with sadhya.

Notes:

  • Prepare the Puli Inji / InjiPuli in earthen pot or stainless steel pan. As we are using tamarind it is not advisable to use aluminum or cast iron pan.
  • You can store the Puli Inji / InjiPuli in a dried glass jar for 4-5 days in room temperature and can refrigerate up to 2 weeks.
  • Puli Inji / InjiPuli will become more thick when you keep for 2-3 hours and it taste better on the next day of preparing.

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