Puli inji

tangy- sour sweet spicy puli inji

The name says it all!! Puli being tamarind (sour) and inji meaning ginger (adrak) so tangy…

This is a side dish equivalent to pickle and an all time favourite in Kerala homes and especially prepared during Onam and Vishu and is a must item on the Sadhya ( a full meal )…

After my marriage I ate this at several relatives houses but never appreciated the taste! Once a Malyali lady in the office where I worked shared this during lunch and it was the most amazing pulinji I had tasted!! I liked it because the consistency was not watery and more like jam!! Also it was sweet and not too sour…

Since then, I always follow her recipe:

Tamarind – 200 gms ( 1 big lemon sized ball)

Jaggery – around 200 gms

Ginger finely chopped- 300 gms ( 1 big cup full)

Green chillies 12- finely chopped

Curry leaves – 20 leaves

chilly powder 1 spoon ( kashmiri chilly pdr- non spicy)

turmeric powder 1/2 spoon

Hing/ kaya/ asafoetida – 1/2 spoon

Rai  -1 spoon

Red chilly- 3 – broken in two

Coconut oil- 5 tablespoon

salt to taste

 

Take a pan and add 3 tablespoon of coconut oil and add the ginger and green chillies. saute nicely. Add few curry leaves.

It has to be slightly golden brown. Saute well- otherwise the ginger will not be chewy.

Now add red chilly powder, turmeric powder and asafoetida ( hing).mix well

Add puli water ( soaked in hot water and squeezed and strained)

Add jaggery directly if its clean ( I boiled jaggery with little water in another vessel and strained it )

Add salt to taste.

Now boil well till gravy is thick. Check the taste and make necessary changes.

Switch off flame.

Take a small pan and take 2 tablespoon oil and add rai ( mustard seeds) and let it splutter. then add red chillies and curry leaves.

Mix this with puli inji gravy.

Tasty puli inji is ready to serve – can store for 15 days in an airtight bottle.