Puli inji

Inji Puli (Inji Curry/Puli Inji) is popular side dish served during any Kerala feast/sadhya. It has a perfect blend and balance of sweet, salt, hot and sour elements and is prepared by a combining ginger, green chili, tamarind and jaggery.

Ingredients

• 1/2 cup ginger, finely chopped
• 3 Green Chili, finely chopped
• 1 dry red Chili
• 1 gooseberry size tamarind
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 spring curry leaves
• 1/2 tsp turmeric powder
• 2 tbsp grated jaggery
• salt to taste

Method

• Soak the tamarind in 1/2 cup water and extract the juice, set aside.
• Heat oil in a heavy bottomed pan and add the mustard seeds.
• Next, add the red chili, chopped ginger, green chilies and curry leaves. Fry until the ginger becomes light golden brown.
• Add the tamarind water to the pan. Also add turmeric powder, salt and simmer until the tamarind water evaporates and the mixture becomes thick.
• Once the mixture becomes thick, add grated jaggery, mix well and switch off the flame. puli inji (inji puli) is ready to serve. You can refrigerate and use it for up-to two weeks.