Puli inji or Inji curry or Inji puli is a tangy , spicy, sweet pickle. This traditional pickle is unavoidable on festivals like onam or any sadya in kerala. Puli inji is made with ginger, tamarind and green chillies. I have already posted another version of puli inji in my blog. This one we can store for more days in the fridge. Let us see how to make this pickle.
Preparation time approx 30 minutes.
- 1 cup fineley chopped ginger.
- 2 cups of tamarind water. ( take 1 lemon size tamarind and soak in water. Squeeze out its juice strain it and keep aside)
- 1/3 cup oil. ( i used sunflower oil )
- 3 tbsp grated jaggery.
- 6 to 8 green chillied chopped finely.
- 4 to 5 red chillies.
- 1 1/2 tbsp red chilly powder( adjust according to taste)
- few chopped curry leaves.
- 1 tsp mustard seeds.
- 1/2 tsp asafoetida.
- salt to taste.
In a deep pan heat the oil. In the mean time wash the ginger 3 to 4 times squeeze it and keep aside. This step is important. Otherwise ginger will stick together when frying.
Add the ginger to hot oil and fry it. It will take 10 minutes . Let the ginger turn to deep brown colour. Remove this from oil and keep aside. In the same oil add mustard seeds. let it splutter. Add chopped green chillies, red chillies and curry leaves. Fry for few seconds. Now add the asafoetida and mix well. Add the tamarind water. Add salt. Let the tamarind boil well. Now add the chilly powder and grated jaggery. mix well and boil.Let it boill for 10 more minutes. The jucie of tamarind will start reducing. Now you can taste this. If you need you can add jaggery, red chilly powder or tamarind jucie. Boil well.
Pulse the ginger in a mixi. Use whipper side to pulse. Just crush it . Do not grind.
Add this to the tamarind water and boil. Let the mixture become thick.
Oill will float on the top. Now your puli inji is ready to serve.