Vysya's Delicious Recipes -Dosa Corner


Tuesday, September 13, 2016

Inji Puli - Puli Inji - Onam Sadya Recipes

Puli Inji is a dark brown tangy curry made with Ginger, Green chillies & jaggery. It is mainly Prepared during Sadya's, & no feast ends without Puli Inji. Puli Inji is served Mainly for Digestion. Puli Inji  has  a combination of  tangy, Spicy & sweetness taste, which makes the curry so delicious. This Ginger pickle is an accompaniment for Rice, & also goes well with Pongal Recipe. My MIL makes this mainly for Pongal. I am a big fan of this Puli Inji. Now we will see the Preparation.


Inji- Puli

 Prep Time : 10  min. 
Cook Time : 12  minutes.
Recipe Category:Side dish
Recipe  cuisine:Kerala
yield  :   1/4 cup.


Ginger - 1/4 cup.
Green chillies - 5.
Jaggery - 1/4 cup(grated).
Tamarind - Goosebery size.
salt - to taste.
Sesame oil - 3 tbsp.
Fenugreek seeds/ Methi seeds - 1/4 tsp.

To Temper

Mustard seeds - 1/2 tsp.
Red chillies - 2(broken).
Curry leaves - 1 sprig.
Hing - Generous Pinch.

  • Soak the tamarind in water for 1/2 an hour, then squeeze the tamarind Pulp, discard the Pulp & reserve the water.
  • Peel the skin of Ginger & chop the Ginger finely.
  • Chop the Green chillies.
  • Dry Roast the Methi seeds & Powder it.

  • Heat a tsp  of  oil, add chopped Ginger, Saute till you get Good smell from Ginger. Then remove it & dry  grind it, into a fine Paste.
  •  Heat the  Remaining oil, add mustard seeds when it splutters add broken Red chillies,Curry leaves  hing & Green chillies.

  • When Green chillies, turns the colour add tamarind water, when it starts boiling, add Ground Ginger & Grated Jaggery.

  •  Cook in simmer mode, till the gravy becomes thick , & it oozes the oil from Gravy.Finally add Methi seeds Powder & give a quick Mix.
  •  Allow it to cool & store it in a clean dry bottle.  

  • Always i prefer to Grind the Ginger, so it won't come in mouth.
  • Adjust the chillies according to your spice level.
  • if you find debris in jaggery. melt it & filter it, before using.
  • Puli inji thickens after it cools down, so switch off accordingly.
  • you can store it in a clean dry bottle & Refrigerate.


Anonymous said...

Puli inj is my all time favorite recipe. Looking absolutely delicious and perfectly made.