Inji Puli
Veg
Vegan
A bold sweet-sour-spicy relish of ginger and tamarind cooked down with jaggery, green chillies, and mustard seeds. An essential accent on the Onam sadya banana leaf, its sharp flavour cuts through the richness of coconut-heavy dishes.
Cuisines
Travancore
Kerala
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Tamarind , pulp |
|
1/2 cup | Jaggery |
|
1/4 cup | Ginger , finely chopped |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
2 tablespoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Asafoetida |
|
— | Salt , to taste |
|
2 sprigs | Curry Leaf |
Instructions
- 1 Soak the tamarind in 1 cup of warm water for 15 minutes and extract the juice.
- 2 In a pan, heat coconut oil and add mustard seeds. Let them splutter.
- 3 Add fenugreek seeds and sauté until golden brown.
- 4 Add the finely chopped ginger and sauté until it turns golden.
- 5 Add red chili powder, turmeric powder, and asafoetida. Stir well.
- 6 Pour in the tamarind extract and bring it to a boil.
- 7 Add jaggery and salt, stirring until the jaggery dissolves completely.
- 8 Simmer the mixture on low heat until it thickens to a semi-liquid consistency.
- 9 Add curry leaves and remove from heat.
- 10 Let it cool before serving.
Tips
Store in an airtight container in the refrigerator for up to two weeks. Adjust the jaggery and chili powder to balance sweetness and spiciness according to your taste.