Puli Inji

in Kuzhambu

This classic recipe is a Onam special. This is a tangy spicy preparation with a hint of sweetness, which will set your taste buds soaring.

As this can be stored for a longer time, it’s a ideal accompaniment with rice for long journeys. Ginger is heat generating, so its ideal to be  made and eaten during monsoons and winter months.

As this dish can be stored for a longer time, its convenient  for busy people.  Choose fresh tender ginger for a better taste. Ginger  has host of medicinal benefits , so use them regularly in your diet,to lead a healthy life .

The ginger can be substituted with bell peppers / capsicum in the below recipe.

Gingelly / sesame oil is used in Puli inji. Always use cold pressed oil, while cooking for healthier life.

Recipe taken from Cook and See Part – 1.

Ingredients

  • Ginger 100 grams,
  • Green chillies 7 to 8 chopped fine,
  • Tamarind  30 grams ( the size of a big lemon ),
  • Fenugreek powder ½ tablespoon,
  • Compounded asafoetida ¼ inch,
  • Oil (Preferably gingelly oil) ¼ cup,
  • Turmeric powder ¼ teaspoon,
  • Mustard 1 teaspoon,
  • Salt ¼ cup or as per taste,
  • Jaggery 10 to 15 grams.

Method

  1. Soak the tamarind in ¼ cup of water for 10 to 15 minutes. Afterwards, add ½ cup of water and squeeze the tamarind to get a thick juice.
  2. Scrape the skin of the ginger and chop it fine.
  3. Dry roast the fenugreek seeds and asafoetida in a deep pan for a minute or so. Powder smooth and keep aside.
  4. In the same pan, add 4 teaspoon of oil and, add chopped  ginger  and green chillies and shallow fry for two to three minutes, remove and keep aside.
  5. Add remaining oil, heat and  add mustard. As it splutters, add thick tamarind juice and turmeric powder and salt. Simmer and cook till the juice reduces to quarter the quantity.
  6. Add the fried ginger, chilies and fenugreek powder, jaggery and asafoetida.
  7. Cook in medium heat till four boilings or till the chillies are soft, till oil starts floating on top.
  8. Delicious Puli inji is ready to be eaten.
  9. This can be stored in refrigerator for four to five days. Can be used as side dish for rice, dosai, idly and curd rice .