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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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cup
Course: condiments
Cuisine: south indian
Ingredients Method Notes

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

Method
 

  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.

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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