Puli inji is one of the popular chutney at any traditional festive meal in Kerala. It has a right blend of sweet, spicy and tanginess. The main ingredients are fresh ginger, tamarind and jaggery.
Ingredients
1. Ginger – 250 gm
2. Tamarind – 1 lemon size
3. Jaggery – 4 Tbsp
4. Green chilli chopped – 4
5. Turmeric powder – ½ tsp
6. Chilli powder – 1 Tbsp
7. Asafoetida (hing) – ¼ tsp
8. Curry leaves
9. Salt
10. Methi seeds – ¼ tsp
11. Oil
For Tempering
1. Oil
2. Red chilli -2
3. Mustard seeds – 1 tsp
4. Curry leaves
Preparation
1. Soak the tamarind in one cup of water and keep aside.
2. Peel and grate the ginger and deep fry in oil. Cool it and crush the ginger in mixie.
3. Heat 1 Tbsp of oil in a pan and crackle fenugreek seeds and add asafoetida, curry leaves and green chillies. Saute for few seconds on low flame.
4. Add turmeric powder and red chilli powder. Mix well and add tamarind extract, jaggery and salt. Boil on high flame and then reduce the heat to medium and boil it till it becomes thick.
5. Add the crushed ginger and let it boil for one minute and remove from fire.
6. Heat 1 Tbsp of oil in a small pan. Crackle mustard seeds, red chilli and curry leaves and mix with the above curry.
Tips
1. Fenugreek powder can also be used instead of seeds.
2. For authentic taste use sesame oil.
3. Adjust sweetness and spiciness as per your taste.
4. Chopped green chillies can also be fried and crushed along with ginger.
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