Wednesday, August 26, 2015

Puli Inji

ONAM, the grand festival of Kerala, the festival of flowers, pookalam and Onasadhya. Onasadhya is a variety of pure vegetarian keralite dishes cooked and served on a banana leaf. The sadhya comprises of 21 items all unique and having its own prominence. Puli Inji, is my favourite. Easy to make, tangy, spicy and yummillicious. It is a combination of ginger, green chillies, tamarind and jaggery. Here's this simple recipe for all of you. I Have made this one by combining various other recipes received from friends and the internet.  "Wishing All A Very Happy And Prosperous Onam". Enjoy your Sadhya!!
Servings: 200 gms
Ginger - finely chopped 1 Cup
Green Chillies - 5 nos finely chopped
Tamarind - gooseberry size
Jaggery syrup - 1/4 cup
Kashmiri red chilli powder - 1/4 tsp
Hing/ Asafoetida - A pinch
Fenugreek/Methi seeds - 1/4 tsp
Salt - as per taste
Coconut Oil - 3 tsp
Mustard Seeds - 1 tsp
Red chillies - 2  nos
Curry Leaves - 1 sprig

  • Wash, peel ginger and fine chop. Trim the edges of green chillies and fine chop them too.
  • Soak tamarind in 1 cup hot water and keep aside.
  • Dry roast fenugreek and pound it into fine powder and keep aside
  • Make jaggery syrup, strain and keep aside.
  • Heat oil in a pan. Add mustard seeds, when they crackle add the red chillies,hing and curry leaves.
  • Add the chopped ginger,green chillies, and fry till the ginger gets browned.
  • Sieve and add the tamarind juice and salt. Let it boil until the raw smell disappears.
  • Once it starts boiling, simmer and allow it to thicken. It should become a thick paste or thokku consistency,
  • When it thickens, add the strained jaggery syrup and let it boil for sometime.
  • Finally add the pounded fenugreek seeds powder, red chilli powder and boil for 1- 2 mins. Switch off flame.
  • Allow it to cool and store in airtight container.
  • Fine chop ginger manually. Do not use the electric chopper, else it will become fibrous and difficult to cook and chew.
  • Use tender ginger. Preferably the small Indian ones that are difficult to clean but taste best.
  • You can alter the spice levels according to your taste.
  • I have tried to use as minimal oil as possible.


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