Inji puli/ Ginger cooked in Tamarind and Jaggery | How to make Inji puli/ Ginger cooked in Tamarind and Jaggery

By Beena Stephy  |  9th Sep 2016  |  
4 from 1 review Rate It!
  • Inji puli/ Ginger cooked in Tamarind and Jaggery, How to make Inji puli/ Ginger cooked in Tamarind and Jaggery
Inji puli/ Ginger cooked in Tamarind and Jaggeryby Beena Stephy
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    10

    People

110

1





About Inji puli/ Ginger cooked in Tamarind and Jaggery Recipe

Inji puli is an integral part of Onam Sadhya.

Inji puli/ Ginger cooked in Tamarind and Jaggery is delicious and authentic dish. Inji puli/ Ginger cooked in Tamarind and Jaggery by Beena Stephy is a great option when you want something interesting to eat at home. Restaurant style Inji puli/ Ginger cooked in Tamarind and Jaggery is liked by most people . The preparation time of this recipe is 10 minutes and it takes 25 minutes to cook it properly. Inji puli/ Ginger cooked in Tamarind and Jaggery 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 Inji puli/ Ginger cooked in Tamarind and Jaggery. Inji puli/ Ginger cooked in Tamarind and Jaggery is an amazing dish which is perfectly appropriate for any occasion. Inji puli/ Ginger cooked in Tamarind and Jaggery 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 Inji puli/ Ginger cooked in Tamarind and Jaggery at your home.

Inji puli/ Ginger cooked in Tamarind and Jaggery

Ingredients to make Inji puli/ Ginger cooked in Tamarind and Jaggery

  • ginger, chopped- 1 cup
  • green chillies, chopped- 8 nos
  • tamarind - size of one lime
  • red chilli powder- 1 tsp
  • turmeric powder- 1/4 tsp
  • mustard seeds- 1 tsp
  • fenugreek seeds - 1 tsp
  • jaggery - 3 tsp (according to taste)
  • curry leaves - Few
  • salt as needed
  • coconut Oil as needed

How to make Inji puli/ Ginger cooked in Tamarind and Jaggery

  1. Soak the tamarind in a cup of warm water, then extract the thick juice and keep it aside. Also roast the fenugreek seeds, then make a powder of it and keep aside.
  2. Heat oi in a thick bottomed pan. Add in the mustard seeds, curry leaves, then add in the chopped ginger and chopped green chillies, fry till it's golden brown in colour.
  3. Next pour in the tamarind water, chilli powder, turmeric powder and salt. Bring this to a boil. Keep it on a medium flame for 10-15 mins to get rid of the raw smell of the tamarind and to get a gravy of thick consistency.
  4. Now add the jaggery and allow it to boil, then add in the fenugreek powder. Once it reaches a thick consistency and the oil starts floating on the surface. Remove it from the heat and serve.
  5. Store it in a glass or ceramic container and refrigerate it for later use.

My Tip:

Use coconut oil as it gives a nice taste and aroma to this recipe.

Reviews for Inji puli/ Ginger cooked in Tamarind and Jaggery (1)

Sheeba Bedi2 years ago

All things made of tamarind are heavenly!
Reply

Cooked it ? Share your Photo