Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, puli inji. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Puli Inji (Inji Puli) is ready to serve. You can refrigerate and use it for up-to two weeks. Once the Puli Inji becomes thick, add the jaggery and switch off the flame.
Puli Inji is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Puli Inji is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have puli inji using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Puli Inji:
- Take 3/4 cup Ginger skin removed and sliced -
- Prepare 2 1 cups Tamarind lime water - size balls soaked in warm
- Take 3 Green Chilli - chopped
- Make ready 2 Sprigs Curr Leaves -
- Get 1 Tsp Mustard Seeds -
- Prepare 3 Red Chilli Dry -
- Get 3/4 cup Jaggery / Sharkara grated -
- Make ready 1 cup Water -
- Make ready 1 Tsp Turmeric powder -
- Make ready 1 Tbsp Red chilli powder -
- Take 1/4 Tsp Asafoetida Kaayam / -
- Get 1 Tsp Fenugreek Uluva Methi seeds / / -
- Get Salt - as needed
- Take as required Coconut Oil -
Puli Inji-Inji Puli video and step by step method. Puli Inji or Injipuli is a special traditional Kerala pickle prepared during sadyas (feasts) and no kerala feast. Inji Puli is one of my favs anytime. Amma used to make inji puli occasionally which she learnt it from my ammama and I used to enjoy it to the core with sambar,curd rice sometimes with idlis and dosas.
Steps to make Puli Inji:
- Heat an earthen pot / non- stick sauce pan (not iron pan), add coconut oil,splutter mustard seeds, then add dry red chilli and 1 sprig of curry leaves.
- Add green chilli and sliced ginger and fry nicely to golden brown. Keep aside.
- Squeeze the soaked tamarind,extract the juice and keep aside.
- In the same pot/pan add grated jaggery, tamarind extract, water, turmeric powder, red chilli powder, asafoetida,1 sprig of curry leaves and salt. Mix well.
- Let it boil and cook on low flame,till the gravy thickens and reduce to pulpy texture.
- Now add the fried ginger mix, kept aside and mix well and remove from heat.
- Heat a pan, add fenugreek seeds and dry roast it. Immediately powder it using a mortar. Add this to the prepared tangy sauce. Mix well.
- Let it cool and reach room temperature before store it in air tight container. You can serve it after one hour of preparation. If stored properly will last for 3 weeks.
Puli Inji is a traditional Kerala recipe which is inevitable during Sadhyas. Puli Inji is a traditional kerala dish prepared during onam and marriage sadyas. This is a special traditional pickle. Puli inji curry is my most favorite dish in Onam sadya. Onam festival is around the corner.
So that’s going to wrap this up for this special food puli inji recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
