Puli Inji. Inji Puli is one of my favs anytime. Amma used to make inji puli occasionally which she learnt it from my ammama and I used to enjoy it to the core with sambar,curd rice sometimes with idlis and dosas. Puli inji - a sweet and sour ginger pickle usually served as an appetizer in Kerala Sadhya.

Puli inji is my all time favourite. Its main ingrediants are Ginger, Green Chilli, Tamarind and Jaggery. Puli Inji can be enjoyed every day, as a tangy accompaniment to a simple meals. You can have Puli Inji using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Puli Inji

It's 3/4 cup of Ginger skin removed and sliced -.
Prepare 2 1 cups of Tamarind lime water - size balls soaked in warm.
Prepare 3 of Green Chilli - chopped.
You need 2 Sprigs of Curr Leaves -.
Prepare 1 Tsp of Mustard Seeds -.
Prepare 3 of Red Chilli Dry -.
Prepare 3/4 cup of Jaggery / Sharkara grated -.
It's 1 cup of Water -.
You need 1 Tsp of Turmeric powder -.
It's 1 Tbsp of Red chilli powder -.
It's 1/4 Tsp of Asafoetida Kaayam / -.
Prepare 1 Tsp of Fenugreek Uluva Methi seeds / / -.
It's of Salt - as needed.
You need as required of Coconut Oil -.

Puli Inji (or Injipuli) is a popular dish from Kerala made duing the Onam festival. Puli Inji curry with dates that's a slightly different dish from that of a normal inji puli in sadhya. Not only that we have replaced the jaggery entirely with dates. Puli Inji is a very popular recipe or condiment made with fresh ginger, jaggery and chillies.

Puli Inji step by step

Heat an earthen pot / non- stick sauce pan (not iron pan), add coconut oil,splutter mustard seeds, then add dry red chilli and 1 sprig of curry leaves..
Add green chilli and sliced ginger and fry nicely to golden brown. Keep aside..
Squeeze the soaked tamarind,extract the juice and keep aside..
In the same pot/pan add grated jaggery, tamarind extract, water, turmeric powder, red chilli powder, asafoetida,1 sprig of curry leaves and salt. Mix well..
Let it boil and cook on low flame,till the gravy thickens and reduce to pulpy texture..
Now add the fried ginger mix, kept aside and mix well and remove from heat..
Heat a pan, add fenugreek seeds and dry roast it. Immediately powder it using a mortar. Add this to the prepared tangy sauce. Mix well..
Let it cool and reach room temperature before store it in air tight container. You can serve it after one hour of preparation. If stored properly will last for 3 weeks..

It is one of the many dishes prepared for Onam Sadya. It is also known as inji curry or inji puli. Puli Inji Recipe with step by step. Puli Inji Recipe with step by step. Puli Inji is a very popular recipe or condiment made with fresh ginger, jaggery and chillies.