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DISH NAME : PULI INJI (GINGER AND TAMARIND RELISH)

  • Origin : KERALA
  • Category : PICKLES, PRESERVES AND JAMS
Preparation Time : 20 minutes
Cooking Time : 45 minutes
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Description

Puli inji, also known as inji curry or inji puli is a sweet and sour relish. It is an integral part of Kerala sadya (festive lunch). This dish gets its heat from the chillies, spiciness from ginger, sweetness from jaggery, and tartness from tamarind.

Ayurvedic Note

1) Good kapha & vata reducing relish.
2) Improves agni, thereby appetite increases.
3) Helps in proper absorption.
4) Specially good for kapha type people.
5) Can be used as a medicine in case of indigestion.
6) Improves taste sensation.
7) Should be taken in limited qty.

Note

1) I used tamarind without seeds. If you are using with seeds, increase tamarind to 200 gms.
2) The jaggery i used was not very sweet, so used 200 gms. Adjust jaggery accordingly. Also we prefer the dish slightly on the sweeter side. Increase or decrease according to your preference.
3) Usually made with coconut oil. You may substitute with any other oil, but will not get authentic taste.
4) Frying ginger is optional. You can directly cook it in tamarind pulp.
5) Under cooked tamarind will give diarrhoea.
6) Will stay in the fridge for a month or two. Always use a dry spoon.
7) To powder fenugreek, dry roast the seeds and powder.

  Gm.s 
Quantity Name
200  Gms.Ginger chopped fine
2  Tbsp.Gree chillies chopped
1.5  CupsTamarind
200  Gms.Jaggery
1  Tsp.Turmeric powder
3  Tsp.Chilli powder
2  Tsp.Asafoetida, powder
  Salt to taste
3  Tbsp.Coconut oil
1  PinchFenugreek powder
Tempering
5  SprigsCurry leaves
2  No.sWhole red chillies broken to 2 pieces
2  Tsp.Mustard
2  Tbsp.Coconut bits
2  Tbsp.Coconut oil

Method

1) Soak tamarind in warm water (2 cups) for about 20 minutes. Then squeeze and take pulp. strain to remove impurities. keep aside.
2) Boil jaggery with about .25 cup water till it melts. remove and strain for impurities. keep aside.
Heat coconut oil and fry ginger and green chillies. Fry ginger till brown.
3) Add tamarind pulp,chilli powder, turmeric, salt and asafoetida. Let it cook to form an almost thickish paste.
4) Add jaggery syrup. And let it cook and become thick. Remove from fire.
5) After removing from fire, add fenugreek powder.
Tempering:-
1) Heat coconut oil.
2) Splutter mustard.
3) Add coconut bits and fry till golden brown.
4) Add curry leaves and chilli. Fry till done.
5) Pour over the relish.

Serving Suggestions

Serve a tsp or two with rice.