How to make Puli Inji
Puli Inji Recipe
Puli Inji is a kerala style pickle and is a must have in any typical Kerala sadya. The main ingredients of this dish are tamarind, ginger, green chilies, and jaggery. In this Puli Inji dish, you’ll find a good balance of sweet (because of Jaggery) and sour (because of Tamarind).
Ingredients
Tamarind / or Puli – lemon sized
Ginger- ¼ cup (finely chopped)
Green chilies-about 5 to 6 (nicely sliced into thin rounds)
Chilli powder-1/2 teaspoon
Turmeric powder- 1/4th teaspoon
Jaggery – about 1/4th cup (powdered).
Salt to taste.
Method of preparation
Put the tamarind in warm water (about ½ cup) to get the extract. Put the tamarind extract, after squeezing the tamarind, in a saucepan. Add chilli powder, turmeric powder, salt and enough water (about 3/4th cup) into the saucepan. Heat the content in the saucepan and bring it to boil. Bring it to a simmer now. Now add the freshly chopped ginger and powdered jaggery, and allow it to simmer. Keep stirring the content regularly until you get the desired consistency.
A good cook always tastes the food while cooking. So adjust the salt, tamarind and jaggery as per your taste.
Tempering process
Heat oil in a small pan and put mustard seeds into it and allow the mustard seeds to splutter. Fry Curry leaves and red chilies (dry) for about a minute in low flame. Pour the entire content over Puli Inji. Awesome Puli Inji is now ready to be served.
Puli Inji can be served along with rice. It is a major accompaniment during Onam Sadya and is a must have Onam dish recipe for Onam Sadya.
Note: Instead of using raw ginger, you can even fry the finely chopped ginger in oil by sautéing it until it turns brown for extra taste.
