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!
Ingredients
- 2 tbsps coconut oil (or gingelly oil)
- 1/2 tsp mustard seeds
- 2 sprigs curry leaves
- 1/3 cup chopped ginger finely
- 3 green chillies , finely chopped
- 1.5 cups tamarind extract (from 30 grams )**
- 1/4 tsp turmeric powder
- 1/8 tsp asafoetida
- 1.5 tsps salt
- 2 tbsps jaggery powdered
Instructions
- In a heavy bottomed pan, heat the coconut oil.
- To hot oil, add the mustard seeds. Once it splutters, add curry leaves and stir for few seconds.
- Add the finely chopped ginger and green chillies. (Use tender fresh ginger root, peel, slice and chop to get a very fine dice).
- Stir this on medium flame for 5-7 minutes until ginger turns a light brown in colour.
- Add tamarind extract**, asafoetida, turmeric, salt and bring to a boil. Allow this to simmer for 5 minutes until somewhat reduced and thick.
- 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.
- Remove into a cup to serve immediately or store in an airtight container in the refrigerator and use within 2-3 days.
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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