Puli Inji or Injipuli
Puli Inji or Injipuli is a traditional Kerala recipe served in almost all Kerala sadyas (feasts) and no Kerala feast (sadya) is complete without this recipe. It is famous for its sweet sour hot spice taste. How this one recipe gets all these al flavors? I am not joking!!! Try this recipe you will know 🙂
The chillies, spiciness, sweetness of jaggery, tartness of tamarind, the unique flavor of ginger which is a warm spicy taste that is sometimes described as peppery make this recipe so special.
We prepare the pickle day before the feast, so that we can keep it overnight and will be perfect for the next day’s feast. It is one of the favorite dishes of almost all Keralites. There are lots variations for Puli Inji – Inji Puli and each one has unique taste according to the way of preparation of each region or each home.
Puli Inji or Injipuli Recipe
- ¼ cup Ginger Finely Chopped
- 10 Green Chillies
- Tamarind Lemon Sized Ball
- Jaggery Same as Tamarind
- ¼ tsp. Turmeric Powder
- ½ tsp. Chilli Powder
- ½ tsp. Coriander Powder
- Salt to taste
- Oil as Required
- Mustard Seeds – 1 tsp
- ½ tsp. Asafoetida
- Curry Leaves
- Soak the tamarind in a cup of hot water
- 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 the ginger till nice golden brown.
- Take care not to burn the ginger else the whole taste will change.
- Add coriander powder, chilli powder, asafoetida powder and turmeric powder mix will.
- Now add the tamarind juice, 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.
- Serve with curd and curry.