Traditional Indian Recipes

INJI PULI – KERALA SADHYA RECIPE

Puli Inji is a main pickle recipe of Kerala Sadhya. It is a sweet and sour ginger pickle. Puli Inji is prepared using ginger, green chilies, jaggery and tamarind juice.

Puli Inji is prepared in different styles in different parts of Kerala. Today my post for

Puli Inji preparation is as follows:

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Ingredients:

Ginger (inji)                          ¾ cup

Green chilies                         7

Tamarind pulp                       lime – sized

Turmeric powder                ¼ tsp

Red chilies powder             ½ tsp

Coconut oil                             5 tsp

Jaggery                                    1/4 cube

Asafetida                                 pinch

Salt to taste

For seasoning:

Coconut oil                           2tsp

Mustard seeds                    ½ tsp

Dry red chilies                     3

Curry leaves                         1 strand

Procedure for preparing Inji Puli:

  1. Soak tamarind in hot water for 15 minutes. Squeeze and extract the juice.
  2. Wash and peel the ginger and chop very finely.
  3. Wash and chop the green chilies.
  4. Heat 5 tsp coconut oil in a kadai, add ginger and green chilies and fry on medium flame. Stirring continuously.
  5. Fry ginger till it turns golden brown. Reduce the flame to low.
  6. Add turmeric powder, red chilies powder, asafetida powder and salt and fry for ½ a minute.
  7. Add tamarind juice and increase the flame to medium. Keep stirring and allow it to boil.
  8. Add the jaggery and allow to boil till the consistency becomes thick. Put off the flame.
  9. Transfer the contents into a bowl.
  10. For seasoning – Heat 2 tsp coconut oil in a kadai, add mustard seeds when it splutters add dry red chilies and curry leaves and fry for ½ minute. Put off the flame.
  11. Add the seasoning to the bowl of Puli Inji. Cool and transfer puli inji to an air –tight jar.

Tangy and spicy Puli Inji is ready. Serve with rice and other curries like sambar as a tangy pickle.

Note:

  1. U can change the spice level according to Ur preference.
  2. Puli Inji lasts almost for 15 – 20 days when refrigerated.
  3. Use dry spoon when taking out Puli Inji.

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