Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, puli inji. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Puli Inji is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Puli Inji is something which I’ve loved my whole 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 must first prepare a few ingredients. You can cook puli inji using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Puli Inji:
- Get 3/4 cup Ginger skin removed and sliced -
- Get 2 1 cups Tamarind lime water - size balls soaked in warm
- Get 3 Green Chilli - chopped
- Prepare 2 Sprigs Curr Leaves -
- Get 1 Tsp Mustard Seeds -
- Take 3 Red Chilli Dry -
- Make ready 3/4 cup Jaggery / Sharkara grated -
- Get 1 cup Water -
- Get 1 Tsp Turmeric powder -
- Take 1 Tbsp Red chilli powder -
- Take 1/4 Tsp Asafoetida Kaayam / -
- Take 1 Tsp Fenugreek Uluva Methi seeds / / -
- Make ready Salt - as needed
- Get 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 it up for this exceptional food puli inji recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
