Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, puli inji. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Puli Inji (Inji Puli) is ready to serve. You can refrigerate and use it for up-to two weeks. Once the Puli Inji becomes thick, add the jaggery and switch off the flame.
Puli Inji is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Puli Inji is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook puli inji using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Puli Inji:
- Make ready 3/4 cup Ginger skin removed and sliced -
- Take 2 1 cups Tamarind lime water - size balls soaked in warm
- Get 3 Green Chilli - chopped
- Prepare 2 Sprigs Curr Leaves -
- Prepare 1 Tsp Mustard Seeds -
- Take 3 Red Chilli Dry -
- Take 3/4 cup Jaggery / Sharkara grated -
- Make ready 1 cup Water -
- Get 1 Tsp Turmeric powder -
- Make ready 1 Tbsp Red chilli powder -
- Take 1/4 Tsp Asafoetida Kaayam / -
- Make ready 1 Tsp Fenugreek Uluva Methi seeds / / -
- Make ready Salt - as needed
- Make ready as required Coconut Oil -
Puli Inji-Inji Puli video and step by step method. Puli Inji or Injipuli is a special traditional Kerala pickle prepared during sadyas (feasts) and no kerala feast. Inji Puli is one of my favs anytime. Amma used to make inji puli occasionally which she learnt it from my ammama and I used to enjoy it to the core with sambar,curd rice sometimes with idlis and dosas.
Instructions to make Puli Inji:
- Heat an earthen pot / non- stick sauce pan (not iron pan), add coconut oil,splutter mustard seeds, then add dry red chilli and 1 sprig of curry leaves.
- Add green chilli and sliced ginger and fry nicely to golden brown. Keep aside.
- Squeeze the soaked tamarind,extract the juice and keep aside.
- In the same pot/pan add grated jaggery, tamarind extract, water, turmeric powder, red chilli powder, asafoetida,1 sprig of curry leaves and salt. Mix well.
- Let it boil and cook on low flame,till the gravy thickens and reduce to pulpy texture.
- Now add the fried ginger mix, kept aside and mix well and remove from heat.
- Heat a pan, add fenugreek seeds and dry roast it. Immediately powder it using a mortar. Add this to the prepared tangy sauce. Mix well.
- Let it cool and reach room temperature before store it in air tight container. You can serve it after one hour of preparation. If stored properly will last for 3 weeks.
Puli Inji is a traditional Kerala recipe which is inevitable during Sadhyas. Puli Inji is a traditional kerala dish prepared during onam and marriage sadyas. This is a special traditional pickle. Puli inji curry is my most favorite dish in Onam sadya. Onam festival is around the corner.
So that is going to wrap it up with this exceptional food puli inji recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
