Puli Inji (Inji Puli)
Puli Inji (Inji Curry)
- Finely chopped ginger ഇഞ്ചി ചെറുതായി അരിഞ്ഞത് - 1 Cup
- Green chilli പച്ചമുളക് - 3 Nos
- Curry leaves കറിവേപ്പില - 1 Sprig
- Tamarind പുളി - Lemon sized ball
- Chilli powder മുളകുപൊടി - ½ Table spoon
- Turmeric powder മഞ്ഞള്പൊടി - 1 Pinch
- Asafoetida powder കായം - 1 pinch
- Crushed Jaggery ശര്ക്കര പൊടിച്ചത് - 1½ Table spoon
- Coconut Oil വെളിച്ചെണ്ണ - 2½ Table Spoon
- Mustard seeds കടുക് - ½ Tea Spoon
- Salt ഉപ്പ് - To taste
- Chop ginger, green chillies and curry leaves finely.
- Dissolve tamarind in 1½ cup of warm water. Remove the seeds and any pieces that have not dissolved with the water.
- Heat 2½ table spoon of coconut oil in a pan and put mustard seeds. When it splutters, add finely chopped ginger, green chillies, curry leaves and a little salt. Sauté it in a medium heat until it turns golden brown.
- Reduce the heat, add chilli, turmeric and asafetida powders. Stir it for few seconds.
- Next, add tamarind dissolved water and salt. Stir continuously in a medium heat, until the gravy thickens.
- Proceed to add crushed jaggery, combine well and dissolve it.
- Remove from heat and let it cool. Transfer the puli inji to a dry container and serve only after 3 hours to avoid the bitterness.
- Adding broken dry red chillies in step 3 will enhance the taste.
- Puli Inji can be refrigerated and store like pickles. Use only dry spoons, whenever you take it for serving.
- Adjust the quantity of chillies and jaggery to suite your taste.
Author: Shaan Geo
According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.