Puli Inji

The Puli Inji is basically a kerala dish coming under the pickle category. No Sadya can be complete without Puli Inji. I always feel that Puli Inji is to balances the flavors in the sadya. It has a bit of tartness, spiciness and the sweetness also, a mixed flavor. The recipe differs from region to region.  Here is my mother’s version.

Ingredients: 

Ginger- 1 cup of finely chopped 

Green chillies - 3-4 chopped 

Mustard seeds- ¼ tsp 

Curry leaves

Turmeric powder- ¼  tsp 

Asafoetida 

Tamarind – lemon sized 

Jaggery- 1 inch cube

Coconut oil

Salt to taste

Method

Soak the tamarind in 1 ½ cup of water for 15 minutes.  Extract the juice and keep aside.

Heat oil in a pan, add mustard seeds, once it crackles, add the curry leaves,  add the chopped ginger, and green chillies, and fry it on medium flame. Keep frying till the ginger turns golden brown, add turmeric powder, asafoetida, and salt to taste.

In a separate kadai, add the tamarind juice and bring to boil. Add the jaggery, once its completely melted, add the fried ginger and mix well.  Allow to boil till it reaches a thick consistency, remove from heat. 

Puli Inji is  ready.