Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, inji puli. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Inji puli is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Inji puli is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook inji puli using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Inji puli:
- Make ready 200 gms ginger peeled and cut into tiny cubes
- Get 1 big lemon size tamarind, soaked and pulp extracted
- Prepare 3-4 pieces Jaggery, melted and strained
- Prepare 6-7 green chillies ,chopped
- Take 1 tsp red chilli powder
- Take 1/4 tsp coriander powder
- Prepare 1/4 tsp fenugreek powder (lightly roast and grind)
- Get 1 tsp mustard seeds
- Take 3 tbsp oil, preferably sesame or coconut oil
- Make ready Few curry leaves
- Take to taste Salt
This video is about the easiest method to. 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. Puli Inji is a delicious tangy spicy gingery accompaniment made from fresh ginger, jaggery and green chillies.
Steps to make Inji puli:
- Heat oil in an iron kadhai. Add mustard and curry leaves.
- Once the mustard pops, add ginger and green chillies and fry for 30 seconds.
- Add tamarind extract, chilli powder, salt, coriander powder and let it boil in low flame for 3-4 minutes.
- Add jaggery syrup and let it boil again till you get a semi-thick consistency. Adjust the jaggery to your liking. My son likes it very sweet so I make it that way. Do not boil it too much like halwa as it will thicken more after cooling.
- Switch off the flame and add fenugreek powder on top. Mix and cover the kadhai. Leave it for at least 4 to 5 hours or overnight in the kadhai itself.
- Transfer to a dry bottle and store it in the refrigerator. It will stay good for more than 2 months. Always use a dry spoon.
- Enjoy it with any rice varieties of your choice.
It is very simple and quick to make and can be stored in the refrigerator for about a week or two. Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India. It is served as part of the Sadhya, or virunthu by the Tamil community.
So that’s going to wrap it up for this special food inji puli recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
