Puli Inji is an delicious sweet spicy and tangy pickle served in Onam Sadya. .We love to serve it along with Molagootal as a part of Palakkad Cuisine meal.
Course: Dip, Side Dish
Cuisine: Indian
Keyword: Inji Puli, Kerala Puli Inji
Author: Sandhya Hariharan
Ingredients
100gTamarindTamarind
100gJaggeryVellam
25gGreen chilli
75gGinger
10-12Curry Leaves
Salt to taste
Tempering
2tbsp.Sesame Oil
1tspMustard Seeds
1tspChana dal { Bengal Gram}
1sprigCurry leaves
For powdering
1tspChanna Dalkadala parupu
¼tspMethi Seeds
1Dried red chilli
½tsprice
Instructions
Soak the Tamarind in 1 cup hot water for at least 30 minutes. Mash & Strain the Tamarind pulp.
Peel the fresh ginger with a spoon and dice it into small pieces. Dice the green chillies into small pieces
Powder the jaggery and set it aside.
Heat Sesame Oil in a pan. Add the tempering ingredients - mustard seeds and chana dal.. When the mustard seeds splutters, add ginger, green chillies and curry leaves. Saute for a minute .
Pour the Tamarind pulp,Jaggery and Salt. Allow it to boil over a medium flame for at least 15- 20 minutes, stirring in between. Cook until the pulp reduces to half. .Turn off the flame when the pulp thickens.
In a small pan, dry fry all the ingredients for powdering. Once it cools down, coarsely grind the ingredients and add it to the puli inji .
Allow the Puli Inji to cool down to room temperature before transferring to air tight containers. This Puli Inji can be stored in the refrigerator for up to 3- 4 months.