Puli Inji also known as Inji Puli or Injiyum Puliyum or Inji Curry is an inevitable dish in all Kerala sadhyas. The combination of fresh ginger, tamarind and jaggery, along with other spices makes it absolutely divine.
This recipe is inspired from the recipe by Mrs Radha Chithambaran (Author’s Mother in law).
See how it is prepared. A detailed menu is given below.
- Fresh Ginger – 1 cup, finely chopped or finely grated
- Green chillies – 4
- Curry leaves – 1 sprig
- Dry red chillies – 3
- Red chilly powder – 1/2 tsp to 1 tsp
- Turmeric powder – 1/4 tsp
- Tamarind – a small lemon sized
- Mustard seeds – 1/4 tsp
- Asafoetida powder – A pinch
- Jaggery – 1/2 cup, powdered
- Fenugreek powder – 1/2 tsp
- Water – 2 cups
- Coconut oil – As required
- Salt – As per taste
- Mix together fresh ginger, green chillies, curry leaves, red chilly powder, turmeric powder, and salt as required. Keep it aside for half an hour.
- Meanwhile, soak the tamarind in 2 cups of water. Strain and extract the tamarind water.
- Heat coconut oil in a kadai. Splatter the mustard seeds.
- Add the dry red chillies.
- When it just turn lightly dark in color, add the marinated ginger. Stir well.
- Fry until the ginger turns golden brown and crisp.
- Add a pinch of asafoetida powder and mix well.
- Add the tamarind extract and 1/2 cup powdered jaggery. You may adjust the quantity of tamarind and jaggery as per your preference.
- Let it boil till the gravy thickens. At this point, check the salt and add if necessary.
- Add 1/2 tsp of fenugreek powder.
- Serve with rice.