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Photo of Puli Inji by Shiba Nair at BetterButter
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Puli Inji

Jul-17-2016
Shiba Nair
15 minutes
Prep Time
45 minutes
Cook Time
20 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Kerala
  • Simmering

Ingredients Serving: 20

  1. A. For The Sauce
  2. tamarind 1 cup or a fist full
  3. jaggery 150 grams
  4. turmeric powder 1/4 tsp
  5. chilli Powder 1/2 tsp
  6. hing 2 pinches
  7. salt to taste
  8. Hot water for soaking tamarind 1/2 cup
  9. water for cooking 1 cup
  10. B. For Tempering
  11. Minced ginger 1/2 cup
  12. Very finely chopped green chillies 10-12
  13. Mustard seeds 1/2 tsp
  14. Red chillies 1 split into two halves
  15. Curry leaves 1 sprig

Instructions

  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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