Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, puli inji. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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 current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Puli Inji is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have puli inji using 14 ingredients and 8 steps. Here is how you cook it.
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
- Prepare 3 Green Chilli - chopped
- Make ready 2 Sprigs Curr Leaves -
- Make ready 1 Tsp Mustard Seeds -
- Make ready 3 Red Chilli Dry -
- Make ready 3/4 cup Jaggery / Sharkara grated -
- Get 1 cup Water -
- Get 1 Tsp Turmeric powder -
- Take 1 Tbsp Red chilli powder -
- Take 1/4 Tsp Asafoetida Kaayam / -
- Get 1 Tsp Fenugreek Uluva Methi seeds / / -
- Prepare 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 this up with this special food puli inji recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
