Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, inji puli. One of my favorites. For mine, I’m gonna make it a little 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.
Inji puli is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Inji puli is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have inji puli using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Inji puli:
- Get 200 gms ginger peeled and cut into tiny cubes
- Take 1 big lemon size tamarind, soaked and pulp extracted
- Make ready 3-4 pieces Jaggery, melted and strained
- Take 6-7 green chillies ,chopped
- Get 1 tsp red chilli powder
- Get 1/4 tsp coriander powder
- Prepare 1/4 tsp fenugreek powder (lightly roast and grind)
- Take 1 tsp mustard seeds
- Prepare 3 tbsp oil, preferably sesame or coconut oil
- Get Few curry leaves
- Take to taste Salt
This video is about the easiest method to. 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. Puli Inji is a delicious tangy spicy gingery accompaniment made from fresh ginger, jaggery and green chillies.
Instructions to make Inji puli:
- Heat oil in an iron kadhai. Add mustard and curry leaves.
- Once the mustard pops, add ginger and green chillies and fry for 30 seconds.
- Add tamarind extract, chilli powder, salt, coriander powder and let it boil in low flame for 3-4 minutes.
- Add jaggery syrup and let it boil again till you get a semi-thick consistency. Adjust the jaggery to your liking. My son likes it very sweet so I make it that way. Do not boil it too much like halwa as it will thicken more after cooling.
- Switch off the flame and add fenugreek powder on top. Mix and cover the kadhai. Leave it for at least 4 to 5 hours or overnight in the kadhai itself.
- Transfer to a dry bottle and store it in the refrigerator. It will stay good for more than 2 months. Always use a dry spoon.
- Enjoy it with any rice varieties of your choice.
It is very simple and quick to make and can be stored in the refrigerator for about a week or two. Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India. It is served as part of the Sadhya, or virunthu by the Tamil community.
So that is going to wrap it up for this special food inji puli recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
