Inji Puli Recipe

 
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Inji Puli
How to make Inji Puli
  • Chef: Sudhir Nair - Courtyard Bengaluru - Outer Ring Road
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Inji Puli Recipe: A delicious, sweet and sour ginger chutney from the state of Kerala. Made with ginger, jaggery, tamarind along with a host of other spices. A mouth watering accompaniment to serve that can be stored for months like pickles.

Ingredients of Inji Puli

  • 100 Ml Refined oil
  • 500 Gram Ginger (peeled), finely chopped
  • 250 Gram Chillies, finely chopped
  • 150 Gram Tamarind
  • 400 Gram Jaggery
  • 5 Gram Fenugreek seeds
  • 50 Gram White sesame seeds
  • To taste Salt
  • For tempering:
  • 50 Ml Gingelly oil
  • 5 Gram Mustard seeds
  • 2 Gram Asafoetida
  • 2 sprigs Curry leaves
  • 3 Nos Red chilllies

How to Make Inji Puli

  • 1.Soak the tamarind in 150 ml warm water for 15 minutes. Mash and strain.
  • 2.Break the jaggery in small bits and melt on a low flame with a few drops of water. Strain and keep aside.
  • 3.Heat oil and add fenugreek seeds. When start getting brown, add the ginger and sauté on a very low flame.
  • 4.Now add the green chillies and cook for a few minutes.
  • 5.Mix in the strained jaggery and tamarind extract.
  • 6.Let the liquid simmer for 20 minutes; remove the scum that shall collect on the sides.
  • 7.The liquid will get thick and start leaving oil in the side. season.
  • 8.For tempering, heat oil put in all the ingredients; add it to the liquid.
  • 9.Toast the sesame seeds and coarsely grind it.
  • 10.Add it to the liquid and mix well.
  • 11.Take it off the flame and cool before serving.

Recipe Notes

It will taste better after the flavors mellow down in a days’ time. If cooked well, it does not need refrigeration to store and can last for over a month.

Key Ingredients: Refined oil, Ginger (peeled), Chillies, Tamarind, Jaggery, Fenugreek seeds, White sesame seeds, Salt, Gingelly oil, Mustard seeds, Asafoetida, Curry leaves, Red chilllies

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