Puli Inji
Recipe for Puli Inji – a condiment prepared using ginger and tamarind as the main ingredients, a mainstay of Onam Sadya | Ginger and Tamarind Chutney  that tastes sensational with the simple curd rice!
Servings Prep Time
12cup 15minutes
Cook Time
25minutes
Servings Prep Time
12cup 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. In a heavy bottomed pan, heat the coconut oil.
  2. To hot oil, add the mustard seeds. Once it splutters, add curry leaves and stir for few seconds.
  3. Add the finely chopped ginger and green chillies. (Use tender fresh ginger root, peel, slice and chop to get a very fine dice).
  4. Stir this on medium flame for 5-7 minutes until ginger turns a light brown in colour.
  5. Add tamarind extract**, asafoetida, turmeric, salt and bring to a boil. Allow this to simmer for 5 minutes until somewhat reduced and thick.
  6. Now add the jaggery and allow this to come to a boil. Simmer for 4-5 minutes until thick (of a chutney consistency) and glossy.
  7. Remove into a cup to serve immediately or store in an airtight container in the refrigerator and use within 2-3 days.
Recipe Notes

**Preparing Tamarind extract for Puli Inji – Take 30 grams or 1/3 cup packed tamarind in a bowl. Pour 1.5 cups of boiling hot water over this. Cover and keep aside for 15 minutes. Crush and squeeze the tamarind pulp well to get the extract. Pass through a sieve and squeeze out all the juice. Use this tamarind extract / water for the recipe. Alternatively, slake 3 tsp of tamarind paste in 1.5 cups hot water and use that.

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