Inji puli

Name: Inji puli
Total time: 2700 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 200 gms ginger peeled and cut into tiny cubes; 1 big lemon size tamarind, soaked and pulp extracted; 3-4 pieces Jaggery, melted and strained; 6-7 green chillies ,chopped; 1 tsp red chilli powder; 1/4 tsp coriander powder; 1/4 tsp fenugreek powder (lightly roast and grind); 1 tsp mustard seeds; 3 tbsp oil, preferably sesame or coconut oil; Few curry leaves; to taste Salt

Viji Nair @cook_25706827

#GA4
#Week1
#Tamarind

Ask any Keralite for their favourite side dish and it's always injipuli. A must have for every feast, or "sadhya", as we call it. Very few ingredients required so do try it and Im sure you will fall in love with it.

#GA4
#Week1
#Tamarind

Viji Nair @cook_25706827

#GA4
#Week1
#Tamarind

Saved

Ingredients

45 mins

8-10 servings

200 gmsginger peeled and cut into tiny cubes
1big lemon size tamarind, soaked and pulp extracted
3-4 piecesJaggery, melted and strained
6-7green chillies ,chopped
1 tspred chilli powder
1/4 tspcoriander powder
1/4 tspfenugreek powder (lightly roast and grind)
1 tspmustard seeds
3 tbspoil, preferably sesame or coconut oil
Fewcurry leaves
to tasteSalt

Saved

Steps

45 mins

1

Heat oil in an iron kadhai. Add mustard and curry leaves.
2

Once the mustard pops, add ginger and green chillies and fry for 30 seconds.
3

Add tamarind extract, chilli powder, salt, coriander powder and let it boil in low flame for 3-4 minutes.
4

Add jaggery syrup and let it boil again till you get a semi-thick consistency. Adjust the jaggery to your liking. My son likes it very sweet so I make it that way. Do not boil it too much like halwa as it will thicken more after cooling.
5

Switch off the flame and add fenugreek powder on top. Mix and cover the kadhai. Leave it for at least 4 to 5 hours or overnight in the kadhai itself.
6

Transfer to a dry bottle and store it in the refrigerator. It will stay good for more than 2 months. Always use a dry spoon.
7

Enjoy it with any rice varieties of your choice.