Inji Puli ~ Sadhya recipes ~ Kerala Recipes
Inji Puli is finger licking sides in onam sadhya. Sadhya isn’t complete without Inji puli. It is tangy, spicy and sweet dish 🙂 Main ingredients being Ginger, green chilly ,tamarind and jaggery.
Preparations:
- Chop ginger very finely to 1/2 cup and make slits in 5-6 green chilies
- Soak lemon sized tamarind in 2 cups water.
- Chop 2 spring curry leaves and grate jaggery to 2 tbsp
Directions:
- Dry roast 3/4th tsp fenugreek seeds until its slightly roasted
- Add Rice and roast until its puffy.
- Grind these to coarse powder.
- Heat Coconut oil and splutter mustard seeds
- Add the chopped ginger and fry for a minute.
- Add the slit green chilies
- Fry both until ginger turns brown
- Add tamarind water , salt and give it a boil
- Boil it until it reduces to half and thickens
- Once it has reduced to half, add the 1/2 tsp coarse ground fenugreek – rice powder
- Let it boil for a minute, add 2 tablespoon jaggery, mix well and store it.
Inji Puli ~ Sadhya recipes ~ Kerala Recipes
Servings: 1 cup
Ingredients
- 1/2 cup ginger chopped
- 5-6 long green chillies slit
- 1 lemon sized tamarind soaked in water
- 2 spring curry leaves chopped
- 2 tbsp jaggery powdered/grated
- 3/4 tsp fenugreek seeds
- 1 tsp rice
- 1 tsp Mustard seeds
- 1 1/2 tbsp coconut oil
Instructions
- Chop ginger very finely to 1/2 cup and make slits in 5-6 green chilies
- Soak lemon sized tamarind in 2 cups water.
- Chop 2 spring curry leaves and grate jaggery to 2 tsp
- Dry roast 3/4th tsp fenugreek seeds until its slightly roasted, Add Rice and roast until its puffy. Grind these to coarse powder.
- Heat Coconut oil and splutter mustard seeds
- Add the chopped ginger and fry for a minute, Add the slit green chilies. Fry both until ginger turns brown
- Add tamarind water , salt and give it a boil
- Boil it until it reduces to half and thickens, Once it has reduced to half, add the 1/2 tsp coarse ground fenugreek - rice powder
- Let it boil for a minute, add 2 tablespoon jaggery, mix well and store it
Notes
- Use thick bottomed vessel. Cook in medium flame throughout.
- You can also add asafoetida when sauteing ginger
- Store in Air tight container. This can be used even for weeks if stored properly and use clean dry spoon to serve every time.
Traditional Kerala dish..mouth watering yummy…
This is a Must dish in an Kerala Sadhya…..
Real yummy taste dish….
Appetiser…….in its quality….
A pleasing dish among Keralite…..
lookd yummy
wow