Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, puli inji. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Puli Inji is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Puli Inji is something that I’ve loved my entire life.
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 have puli inji using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Puli Inji:
- Make ready 3/4 cup Ginger skin removed and sliced -
- Prepare 2 1 cups Tamarind lime water - size balls soaked in warm
- Prepare 3 Green Chilli - chopped
- Get 2 Sprigs Curr Leaves -
- Prepare 1 Tsp Mustard Seeds -
- Prepare 3 Red Chilli Dry -
- Prepare 3/4 cup Jaggery / Sharkara grated -
- Get 1 cup Water -
- Take 1 Tsp Turmeric powder -
- Take 1 Tbsp Red chilli powder -
- Prepare 1/4 Tsp Asafoetida Kaayam / -
- Get 1 Tsp Fenugreek Uluva Methi seeds / / -
- Take Salt - as needed
- Prepare 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. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
