Hi friends, welcome to famousdishes.in today’s recipe is the Inji Puli recipe. It’s a very tangy, flavourful and tasty recipe. In this recipe, Inji and Puli means Ginger and Tamarind. Inji Puli means Inji, which stands for Ginger, and pulley stands for tamarind, so obviously, this recipe has the total influence of Inji and pulley. This recipe is delicious and mouth-watering. If you’re tasting this for the first time, you will feel that instant tanginess in your mouth, followed by a bit of sweetness because this recipe adds a little jaggery.
Kerala Satya is world famous for their multiple cuisines served in banana leaf, especially on the occasion of Onam, and in this, Inji Puli is an integral part of Satya. In Kerala, you can’t imagine a Satya without Inji Puli; that is the importance of Inji Puli in Kerala’s food feast. Once you taste Inji Puli, you will also enjoy this recipe.
Inji Puli is made with two essential ingredients, which, till now, you would have guessed Inji is Ginger and pulley, which is tamarind pulp. This recipe also has a sweet taste, which comes with the help of jaggery and, for spicyness, red chilli powder. It also has fried coconut bits and a good amount of curry leaves. It makes your taste buds refreshed. Check out all the images and guided instructions with our video from @famousdishes YouTube channel for detailed recipes, which will simplify your learning.
In this recipe, we have kept all the ingredients mild for the wider audience. You can change it to your taste. We have used coconut oil for cooking, which is widely used in Kerala. You can change it to your liking. We are sure you will like this recipe because it has a unique expression of Indian ingredients. We hope you like this recipe; please share your comments in our email ID if you have any doubts. Please subscribe to our blogs for such unique recipes, and please subscribe to our YouTube channel. Thank you for reading this blog. I hope you will enjoy this recipe from Kerala.
How to make Inji Puli Recipe at home
Inji Puli Recipe
Equipment
- 1 Earthen pot You could also utilize a regular kadhai.
Ingredients
- 200 grams Finely Chopped Ginger
- 2 tbsp Chopped Coconut
- 1 Cup Tamarind water 50 grams Tamarind soaked in warm water and squeezed and drained
- 1/2 tsp Turmeric Powder
- 50 grams Jaggery
- 1 tsp Red Chilly powder
- 1 tsp Mustard Seeds
- 2 -3 nos Dried Red chillies
- 3-4 strands Curry leaves
- 2 nos Green chillies chopped
Instructions
- Inji Puli Recipe ingredients
- Take a bottom vessel, I have used an earthen pot , you can use any steel or iron pan (avoid aluminum or non stick vessels)Heat 2 tbsp Coconut Oil and add some mustard seeds and let them crackle, Then add chopped green chillies.
- Next, add the curry leaves and sauté them over low-medium heat.
- Add chopped dried red chillies and saute until aromatic.
- Now add finely chopped Ginger
- Saute the Ginger until aromatic on low-med flame
- The ginger has been sautéed until it reached a golden brown color.
- Now add the dry spices – red chilly powder and turmeric.
- Add the Tamarind Pulp (I have used Kerala Tamarind, which is dark brown and pulpy).
- Add salt to taste and keep the mixture on high heat until it comes to a boil.
- Cook it until it reduces to half, it takes about 5-7 mins on med-high flame.
- Add jaggery as per taste and let it boil until it melts completely.
- For tempering – Heat some coconut oil and add chopped coconut and fry it until golden brown.
- Pour it into the Inji Puli and mix it well.
- The tangy and mouth-watering Inji Puli (Puli Inji) is ready. Store it in an airtight container and enjoy it with Sambar Rice or Dal Rice.
