Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, puli inji. One of my favorites. For mine, I am going to make it a bit unique. This will be really 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 popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Puli Inji is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook puli inji using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Puli Inji:
- Make ready 3/4 cup Ginger skin removed and sliced -
- Prepare 2 1 cups Tamarind lime water - size balls soaked in warm
- Get 3 Green Chilli - chopped
- Prepare 2 Sprigs Curr Leaves -
- Make ready 1 Tsp Mustard Seeds -
- Make ready 3 Red Chilli Dry -
- Prepare 3/4 cup Jaggery / Sharkara grated -
- Get 1 cup Water -
- Prepare 1 Tsp Turmeric powder -
- Prepare 1 Tbsp Red chilli powder -
- Prepare 1/4 Tsp Asafoetida Kaayam / -
- Take 1 Tsp Fenugreek Uluva Methi seeds / / -
- Take Salt - as needed
- Get 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.
Steps 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 reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
