puli inji recipe | inji puli recipe for kerala sadya with step by step photos. puli inji is a traditional kerala recipe made with ginger, tamarind, jaggery, green chili and spices.
puli inji is one of the main dishes prepared for Onam sadya. Since onam is nearing, I thought of sharing the recipe of inji puli. We usually prepare it in advance for onam sadya. It is also called as inji curry.
Though it is often prepared as an accompaniment with sadya, you don’t need any special time to prepare this. You can also serve it as a side dish with curd rice.
inji puli recipe | puli inji
preparation time: 10 minutes
cooking time: 20 minutes
recipe type: pickle
cuisine: indian, kerala
serves: 3 – 4
- finely chopped ginger – 1/2 cup
- tamarind juice – 1/2 cup or 2 lemon sized balls
- green chilies – 10 – 15, finely chopped
- red chili powder – 1/2 tsp
- hing or asafoetida powder – a pinch
- grated jaggery – 1/4 cup
- mustard – 1/2 tsp
- fenugreek powder – 1/4 tsp
- curry leaves – few
- salt – to taste
- gingelly oil – 3 tablespoons
- water – 1 and 1/2 cups
how to make puli inji recipe with step by step photos
1. Soak tamarind in hot water for 10 – 15 minutes, extract the juice and discard the pulp. Keep aside.
2. Wash, peel the skin of ginger. Chop them finely and keep aside.
3. Heat oil in a kadai. I always use an earthen pot while making inji puli. When the oil is hot enough, add the finely chopped ginger, green chili, and saute for a few minutes, until it becomes brownish in color. Take care not to burn the ginger otherwise, the entire taste will change.
4. Add turmeric powder, chili powder, tamarind extract, salt, and jaggery. Mix well. Bring it to a boil.
5. Once it starts boiling, reduce the flame to low, and cook till the gravy becomes thick. This will take around 10 minutes on a low flame. You will find the oil floating on the top. This is the right consistency. Add fenugreek powder, mix well and then turn off the flame.
6. Heat oil in a pan. When the oil becomes hot enough, splutter mustard seeds. Add broken dry red chili, curry leaves, and saute for a few seconds.
7. Pour the tempering over the gravy. Mix well. Cover and keep it aside for a few minutes so that the flavors get infused well.
8. Allow it to cool and then store in an air-tight container. inji puli thickens as it cools and tastes great after a day or two. You can refrigerate it and store it for more than a week.
9. puli inji is ready. Serve as an accompaniment for onam sadya.
puli inji | inji puli recipe below
- finely chopped ginger - ½ cup
- tamarind juice - ½ cup or 2 lemon sized balls
- green chilies - 10 - 15, finely chopped
- red chili powder - ½ tsp
- hing or asafoetida powder - a pinch
- grated jaggery - ¼ cup
- mustard - ½ tsp
- fenugreek powder - ¼ tsp
- curry leaves - few
- salt - to taste
- gingelly oil - 3 tablespoons
- water - 1 and ½ cups
- Soak tamarind in hot water for 10 to 15 minutes. Extract juice and keep aside.
- Finely chop ginger and keep aside.
- Heat oil in a pan. Add finely chopped ginger and saute till brown.
- Add tamarind extract, red chili powder, turmeric powder, salt, jaggery. Mix well.
- Bring it to a boil.
- Reduce the flame to low, cook till the gravy thickens.
- Add fenugreek powder, mix well. Turn off the flame.
- Heat oil in a pan.
- Splutter mustard sees,
- Add curry leaves, dry red chili, asafoetida powder, saute.
- Add the tempering to the gravy.
- puli inji is ready. Serve with rice