Name: Puli Inji recipe by Shiba Nair at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 20
Ingredients: 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

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.

Ingredients Serving: 20

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

Instructions

A. Preparing the Sauce-
Soak tamarind in 1/2 cup hot water for 15 minutes. Squeeze the juice out of it & throw the pulp away.
Take a heavy bottomed pan & add the tamarind juice along with a cup of more water.
Add jaggery, turmeric powder, chilli powder & salt to this & stir well & put the pan on the gas stove on a high flame.
Once the mixture begins to boil, lower the heat to low & cook till it reduces to half of the original mixture.
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.
Once everything is done, turn off the gas.
B. Preparing The Tadka
Heat coconut oil in a pan. Add mustard seeds. When the seeds splutter add red chillies & curry leaves.
Add ginger & green chillies & fry till the ginger turns golden brown color.
Add this to the sauce. Mix it well.
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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