Inji Puli is quite popular across South India. You will find puli inji on an Onam Sadha famous in Kerala. It is also a part of Tamil Nadu cuisine. This a dark brown sweet-sour, spicy, and tangy Keralite curry made of ginger, tamarind, green chilies, and jaggery. It is effortless and quick to make and can be stored in the refrigerator for about a week or two. Pleasing to the palate with all its flavours of sweet, sour, bitter, and tangy it is a perfect accompaniment to any meal.
Tamarind is a rich source of magnesium. It also contains more calcium than many plant foods. The combination of these two minerals, plus weight-bearing exercise, could help prevent osteoporosis and bone fractures. The body requires vitamin D to use calcium.
Ginger is a flowering plant that originated in Southeast Asia. It’s among the healthiest (and most delicious) spices on the planet. It belongs to the Zingiberaceae family, and it’s closely related to turmeric, cardamom, and galangal. The rhizome (underground part of the stem) is the part commonly used as a spice. It’s often called ginger root or, simply, ginger. Ginger can be used fresh, dried, powdered, or as an oil or juice. It’s a very common ingredient in recipes. It’s sometimes added to processed foods and cosmetics.
Inji Puli is quite popular across South India. You will find puli inji on an Onam Sadha famous in Kerala. It is also a part of Tamil Nadu cuisine.
Here’s the recipe for Inji Puli.
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Servings: 4
Ingredients:
For the curry:
- 1 lemon-sized ball of tamarind
- 200 gms ginger
- Warm water for soaking
- 6 tbsps gingelly oil
- 15 small shallots (sliced)
- 4 small green chilies (chopped)
- ½ tsp turmeric powder
- 1 tsp salt
- 3 tsps chilli powder
- 7 tsps jaggery powder
For the tempering:
- 1½ tsp oil
- ½ tsp urad dal
- ½ mustard seeds
- ¼ asafoetida powder
- 3 small red chilies
- A few curry leaves
For preparing the tamarind:
- Wash and clean ball of tamarind
- Soak in warm water for 30 mins
- Once done strain the tamarind water to make a puree and set aside
Method:
For the curry:
- Peel ginger skin and chop finely.
- To a pan add oil.
- Add the chopped ginger.
- Saute ginger for 5 to 10 mins on a medium flame.
- Add shallots and saute.
- Add green chilies and saute for 5 mins.
- Add turmeric powder.
- Add salt and red chilli powder.
- Mix well and let this mixture cook for 2 -3 mins.
- Add the tamarind puree and cook till the mixture thickens.
- Add jaggery powder.
- Cook this mixture on a medium flame for 15 mins.
- Once the oil has separated and the jaggery has melted, turn off the heat.
For the tempering:
- To a pan add oil.
- Add urad dal, mustard seeds, asafoetida powder, and red chillies.
- Once the mustard seeds begin to splutter, turn off the heat.
- Add curry leaves.
- Once done, pour this mixture on the curry that has been prepared.
- Mix well.