By Devi Poojari
August 17, 2023
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A Kerala-style accompaniment served during any special feasts, the inji-puli is an important aspect of the Onam sadya that has sweet, sour and tangy flavours in the right measure.
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½ cup ginger, finely chopped 1 tablespoon tamarind pulp 8 green chillies, chopped 2 tablespoons sesame oil 1 teaspoon mustard seeds 8-10 curry leaves 2 teaspoons jaggery powder 1 teaspoon turmeric powder Salt, to taste
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Heat the oil in a pan and temper the mustard seeds and curry leaves.
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Add the ginger and green chillies and continue to cook for 2-3 minutes.
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Add the turmeric powder, tamarind pulp and season with salt.
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Cook for 4-5 minutes, until the mixture turns glossy before adding the jaggery powder. Cool completely before serving.
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