Puli Inji | How to make Puli Inji

By Shiba Nair  |  17th Jul 2016  |  
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  • Puli Inji, How to make Puli Inji
Puli Injiby Shiba Nair
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    20

    People

75

0

About Puli Inji Recipe

Puli Inji is a classic condiment that is served on the extreme left on a banana leaf in a sadya. Puli Inji helps in digestion. It is a perfect blend of sourness, sweetness & a little spice. In this recipe, jaggery & tamarind juice is cooked along with spices & cook till it reduced to half & then finely minced ginger & green chillies fried in coconut oil is added to the mixture. This recipe which is passed on from my great grandmother is definitely a keeper. Try it out & see how you like it.

Puli Inji is delicious and authentic dish. Puli Inji by Shiba Nair is a great option when you want something interesting to eat at home. Restaurant style Puli Inji is liked by most people . The preparation time of this recipe is 15 minutes and it takes 45 minutes to cook it properly. Puli Inji is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Puli Inji. Puli Inji is an amazing dish which is perfectly appropriate for any occasion. Puli Inji is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Puli Inji at your home.

Puli Inji

Ingredients to make Puli Inji

  • A. For The Sauce
  • tamarind 1 cup or a fist full
  • jaggery 150 grams
  • turmeric powder 1/4 tsp
  • chilli Powder 1/2 tsp
  • hing 2 pinches
  • salt to taste
  • Hot water for soaking tamarind 1/2 cup
  • water for cooking 1 cup
  • B. For Tempering
  • Minced ginger 1/2 cup
  • Very finely chopped green chillies 10-12
  • mustard seeds 1/2 tsp
  • Red chillies 1 split into two halves
  • curry leaves 1 sprig

How to make Puli Inji

  1. A. Preparing the Sauce-
  2. Soak tamarind in 1/2 cup hot water for 15 minutes. Squeeze the juice out of it & throw the pulp away.
  3. Take a heavy bottomed pan & add the tamarind juice along with a cup of more water.
  4. Add jaggery, turmeric powder, chilli powder & salt to this & stir well & put the pan on the gas stove on a high flame.
  5. Once the mixture begins to boil, lower the heat to low & cook till it reduces to half of the original mixture.
  6. Once it reduces to half, do a taste test. Check for salt, sweetness & tanginess. There should be a good & an equal balance of tamarind & jaggery so if you feel there is an imbalance or the need to add more jaggery, add it now.
  7. Once everything is done, turn off the gas.
  8. B. Preparing The Tadka
  9. Heat coconut oil in a pan. Add mustard seeds. When the seeds splutter add red chillies & curry leaves.
  10. Add ginger & green chillies & fry till the ginger turns golden brown color.
  11. Add this to the sauce. Mix it well.
  12. Once cooled, transfer the puli Inji to an air-tight container. It stays good for nearly a month if preserved properly.

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