Puli inji or Inji puli is a sweet, sour, and spicy ginger pickle made during Onam. You can store this pickle at room temperature for a few days and in the refrigerator for a few weeks.
| Servings |
cup
|
Ingredients
- 1 cup Ginger finely chopped or minced
- 1/2 cup Shallot sliced
- 2 numbers Green chilli chopped
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Kashmiri chilli powder
- 1/4 teaspoon Turmeric powder
- 1/8 teaspoon asafetida powder
- 1/4 cup Jaggery grated
- Tamarind 2 lime sized balls
- 1 cup Hot water
- 1 cup Water divided
- Salt to taste
- 3 tablespoons Coconut oil
For Seasoning
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Fenugreek seeds
- 1 number Dry red chilli
- 1 sprig Curry leaf
- 1/2 tablespoon Coconut oil
Ingredients
For Seasoning
|
|
Instructions
- Add grated jaggery to a saucepan with 1/4 cup of water. Boil on a medium flame until the jaggery melts completely. Strain the syrup to remove any impurities and set it aside.
- Combine the tamarind and 3/4 cup of water in a bowl, and set it aside. After a few minutes, squeeze the tamarind with your fingers and strain the mixture to remove the seeds and other impurities, and set it aside.
- Heat oil in a pan and add ginger, shallots, and green chilli and saute on medium heat until golden brown.
- Reduce heat and add chilli powder, Kashmiri chilli powder, turmeric powder, and asafetida powder, stir for a few seconds.
- Add hot water, tamarind pulp, jaggery syrup, and salt. Mix well and let it boil on medium heat until it becomes thick and the oil appears on top.
- Heat oil in a small pan and fry mustard seeds, fenugreek seeds, dry red chilli and curry leaves. And add to puli inji/inji puli.
- NOTE - Adjust the quantity of jaggery syrup and tamarind pulp to suit your taste.
- Choose fresh, less fibrous ginger for this recipe, as fibrous ginger makes the pickle taste bitter.
- The colour of this pickle depends on the type of jaggery and the tamarind you use.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
