Inji Puli
Inji Puli is a traditional Kerala condiment made with ginger, tamarind, chillies, jaggery and spices. This sweet, tangy and spicy pickle is a must-have dish on the festive feast menu. No Onam Sadya feels complete without Inji Puli.
Servings: 10
Calories: 98kcal
Ingredients
- 1 Cup Ginger, chopped
- ¼ Cup Tamarind Lemon sized ball
- 4 Tablespoons Coconut Oil
- ½ Teaspoon Mustard Seeds
- 2 Dried Red Chilies
- 6 Green Chilies finely chopped
- ¼ Cup Jaggery
- ¼ Teaspoon Turmeric Powder
- ½ Teaspoon Red Chili Powder
Instructions
- Measure and soak tamarind in 2 cups of hot water for about 15-30 minutes or until it is soft enough to extract the pulp.
- Wash, peel and finely chop the fresh ginger and green chillies. Keep them aside until use.
- Once the tamarind is well-soaked, squeeze the tamarind pulp. Filter the tamarind water and keep it aside.
- Heat a pan or claypot with coconut oil. Add mustard seeds, broken red chillies and let them splutter. Add curry leaves and hing and give it a mix.
- Add the finely chopped ginger and green chillies to the seasoned ingredients and sauté well on a medium flame.
- Keep frying the ginger occasionally until it is well roasted and golden brown color.
- Pour the tamarind extract into the pan. Add turmeric powder and red chilli powder and mix everything.
- Bring it to a boil and let it cook until the ginger tamarind mixture is thick. Now add jaggery and salt and mix well. If you are using fenugreek powder, add it at this stage.
- Let it cook until the oil separates. Remove it from the flame and let it cool completely before storing it.
- Serve & enjoy!
Video
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 94mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.3mg
