Inji Puli is a tangy saucy dish made by tempering ginger with spices & cooking it with tamarind extract & jaggery syrup. Inji Puli is a popular & traditional dish of Kerala for rice meal as pickle and is part of Onam Sadhya. Inji Puli Recipe is published in this post with step by step pictures& video.
Inji Puli is a tangy ginger pickle served as a part of Onam Sadhya. Inji Puli is one of my favourites anytime.Amma used to make inji puli occasionally which she learnt it from my ammama and I used to enjoy it to the core with sambar,curd rice sometimes with idlis and dosas too.
Few weeks back when I googled for onam sadya menu items, found that inji puli is also one among the menu and to my surprise there was not much difference in kerala style inji puli recipe.So I made it and clicked to post it here for onam special.
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Inji Puli Recipe
Ingredients
- 1 cup ginger finely chopped
- 5 nos green chillies finely chopped
- 1/8 tsp fenugreek seeds
- 1/2 cup tamarind
- 1 tsp jaggery syrup optional
- salt to taste
To temper:
- 4 tbsp oil
- 1 tsp mustard seeds
- a sprig curry leaves
- 2 nos red chillies
Instructions
-
Soak tamarind in 1 cup of warm water, set aside.
-
Wash ginger, peel off the skin and chop it finely. Then trim the edges of green chillies and chop it finely too.
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Dry roast fenugreek till crisp and powder it, Set aside.
-
In a pan heat oil - add the items listed under 'to temper' let it splutter.
-
Then add ginger and green chillies and fry till nicely browned. Then filter and add tamarind water. Add required salt.
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Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken more like a thokku.
-
Once it starts to thicken add jaggery syrup and let it boil until oil separates. Finally add fenugreek powder cook for 2mins then switch off.
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Allow it to cool down then store Inji Puli in a clean bottle.
Video
Notes
- Adjust spice level according to your taste.
- Oil should float as with any pickle so don’t compromise on oil else it will get spoiled easily.
- I love jaggery in this but if you don't prefer the sweetness then skip it. You can use jaggery powder or jaggery syrup.
- Make sure you chop ginger and green chillies very finely so that it gets cooked easily.
- Inji Puli thickens after cooling down so switch off accordingly.
- You can refrigerate it and it keeps well for 2-3 weeks. Use clean spoon every time.
- Jaggery syrup need not be very thick. Just dissolve jaggery in water and heat it up for 5mins, then strain and use it.
Nutrition
How to make Inji Puli Step by Step
- Soak tamarind in 1 cup of warm water,set aside.Wash ginger, peel off the skin and chop it finely.Then trim the edges of green chillies and chop it finely too.Dry roast fenugreek till crisp and powder it,Set aside.In a pan heat oil – add the items listed under ‘to temper’ let it splutter.
- Then add ginger and green chillies and fry till nicely browned.Then filter and add tamarind water.Add required salt.
- Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken more like a thokku.
- Once it starts to thicken add jaggery syrup and let it boil until oil seperates.Finally add fenugreek powder cook for 2mins then switch off.
Allow it to cool down then store in a clean bottle.
Expert Tips
- Adjust spice level according to your taste.
- Oil should float as with any pickle so don’t compromise on oil else it will get spoiled easily.
- I love jaggery in this but if you dont prefer the sweetness then skip it.You can use jaggery powder or jaggery syrup.
- Make sure you chop ginger and green chillies very finely so that it gets cooked easily.
- Inji Puli thickens after cooling down so switch off accordingly.
- You can refrigerate it and it keeps well for 2-3 weeks.Use clean spoon everytime.
- Jaggery syrup need not be very thick.Just dissolve jaggery in water and heat it up for 5mins,then strain and use it.
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