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Inji puli/ Ginger cooked in Tamarind and Jaggery

Sep-09-2016
Beena Stephy
10 minutes
Prep Time
25 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Inji puli/ Ginger cooked in Tamarind and Jaggery RECIPE

Inji puli is an integral part of Onam Sadhya.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Kerala
  • Roasting
  • Boiling
  • Side Dishes
  • Vegan

Ingredients Serving: 10

  1. Ginger, chopped- 1 cup
  2. Green chillies, chopped- 8 nos
  3. Tamarind - size of one lime
  4. Red chilli powder- 1 tsp
  5. Turmeric powder- 1/4 tsp
  6. Mustard seeds- 1 tsp
  7. Fenugreek seeds - 1 tsp
  8. Jaggery - 3 tsp (according to taste)
  9. Curry leaves - Few
  10. Salt as needed
  11. Coconut Oil as needed

Instructions

  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.

Reviews (1)  

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Sheeba Bedi
Sep-09-2016
Sheeba Bedi   Sep-09-2016

All things made of tamarind are heavenly!

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