Puli Inji is an accompaniment most commonly served in any Kerala (South Indian state) feast or sadya. It is the perfect blend and balance of sweet, salt, hot and sour tastes. It is prepared with fresh ginger, green chillies, tamarind and jaggery and is popular at any traditional festive meal in Kerala. Puli Inji is a Malayalam word. Puli means tamarind and inji means ginger. Ginger has many medicinal properties and is most commonly known for its effectiveness as a digestive aid. I have heard that it is included in any feast in order to help aid digestion. Jaggery is also said to help support the immune system, liver and digestive health, as well as help prevent anemia.
My family loves this as an accompaniment to curd rice. The combination of sweetness from jaggery and sourness from tamarind makes it truly tasty and amazing. Yummy!! It can also be served as a dip for Idlis, Dosas or other South Indian snacks. You can store this dip in air tight containers for few weeks to months in the refrigerator and use it when required. Normally I get my share of puli inji from India when I go on holidays but this time I decided to give it a try at home for my Vishu sadya. Well, it turned out to be delicious…….I am so happy. Now, let’s not waste time and jump straight to the recipe.
For this recipe, you will require….
Ingredients
- ½ cup Ginger, finely chopped
- 8 nos. Green Chillies, finely chopped
- 2 Red Chillies
- 1 gooseberry sized Tamarind (or 3 tsp tamarind concentrate)
- 2 tbsps. Sesame Oil
- 1 tsp. Mustard seeds
- 1 sprig Curry leaves
- ½ tsp. Turmeric Powder
- ½ tsp. Chilli Powder
- 4 tbsps. Jaggery, grated
- Salt, to taste
Method
- Soak the tamarind in water and extract the juice and keep it aside.
- Heat the oil in a heavy bottomed pan and add the mustard seeds.
- When the mustard seeds start spluttering, add the red chillies, chopped ginger, green chillies and curry leaves and saute.
- Fry these ingredients until the ginger turns light golden brown.
- Next add tamarind juice to the pan. Also add turmeric powder, chilli powder, salt and simmer until the tamarind juice starts to evaporates and the mixture has thickened.
- Once the puli inji becomes thick, add the grated jaggery and switch off the flame.
- Puli inji is now ready for serving. You can store this in airtight containers and refrigerate it for upto 2 weeks.
- Enjoy tasty puli inji with rice or any South Indian snacks!!
