Inji puli or Puli inji is a traditional instant pickle served in Kerala for sadyas (feasts). It is sweet, sour, and spicy at the same time. A mouth-watering dish that is a must in all sadyas. No sadya is complete without it. Inji is malayalam for ginger, and puli is the malayalam equivalent for sour taste, as well as tamarind, which is a main ingredient.
Preparation:
- Wash and scrape the ginger. Wash again. Slice into thin pieces and chop finely.
- Soak (a small lime-sized) tamarind in little warm water for 10 minutes and extract thick juice. I used the tamarind pulp available in the stores.
- Chop the onion/shallots.
- Cut the green chilly into small pieces.
- Heat a pan on the stove. Add oil, mustard seeds, dry red chilly pieces and finally curry leaves.
- When the mustard seeds start spluttering add the chopped onion and saute for a few seconds. Onion can be avoided, its your preference.
- Now add the chopped ginger and green chilly pieces. Saute on low flame until the ginger just starts changing colour. Do not allow to burn.
- Add the turmeric powder, red chilly powder and fenugreek powder. Saute for a few seconds.
- Now add tamarind paste along with three-fourth cup (180 ml. approximately) water. Add salt to taste. Bring to a boil.
- Add the jaggery. Simmer for a few minutes in low flame or until it reaches the right consistency - not thick or too watery.
- The sweetness is predominant in the dish, then the sourness and finally the mild hotness of the chilly.
Ingredients:
Ginger - 50 grams or 6 tablespoons, chopped finely
Onion/shallots - 2 tablespoons, chopped (optional)
Green chilly - 1 or 2 nos.
Tamarind pulp - 2 teaspoons
Jaggery syrup - 2 tablespoons or 3-4 tablespoons of grated jaggery
Water - 180 ml.
Salt to taste
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Fenugreek powder - 1 pinch
For seasoning:
Oil - 1 - 11/2 tablespoons
Mustard seeds - 1/2 teaspoon
Dry red chilly - 2 nos. each cut into 3 pieces
Curry leaves - 1 sprig
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