Puli Inji is a special traditional Kerala pickle prepared
during sadyas. It is famous for its special flavors tangy,spicy, sweetness. you
don't need any special occasion to prepare this. . Puli inji is my family's all
time favourite pickle. Today I prepared it
for onam sadya:)
Ingredients:
Finely chopped Ginger
– ¼ cup, very fine chopped
Green Chillies – 5 to
6
Tamarind – a lemon
sized ball
Jaggery – 1 tbsp
Turmeric Powder – ¼
tsp
Salt to taste
Fenugreek Powder– 1/4 tsp
For Seasoning
Gingely Oil/Nalla Ennai – 2 tbsp
Mustard Seeds – 1 tsp
Redchilly-2
Asafoetida – 1/4tsp
Curry Leaves – A sprig
Method:
1.Soak tamarind in 3/4 cup of warm water, Squeeze and
extract the juice set aside.
2.Wash and peel the
ginger, chop it very finely. Also finely chop the green chillies.
3.Dry roast fenugreek till crisp and powder it, Set
aside. Heat a heavy bottomed kadai
with oil, temper with mustard seeds, once it crackles, add theRedchilly& curry leaves.
4. Now add the chopped ginger, and green chillies, and fry
it on medium flame. Keep stirring and fry till nicely browned.
5. Now add the tamarind juice, turmeric powder, asafoetida
powder, and salt to taste.
6. Let this boil for 3 to 4 minutes on medium flame. Now add
the jaggery and allow to boil till the oil starts floating on top and the consistency
becomes thick and saucy.
7. Remove from heat and let it cool and store it in a a
bottle or airtight container. Serve as an accompaniment with idli, dosa or curd
rice
