Puli Inji

Puli inji is my all time favourite. Its main ingrediants are Ginger, Green Chilli, Tamarind and Jaggery. Puli Inji can be enjoyed every day, as a tangy accompaniment to a simple meals. It takes very little cooking time and can be prepared very easy. This dish is specifically for spice lovers. We can just mix puli inji with plain rice and a spoon of gingelly oil or we can also have this as a pickle. This is also one of the travel companion dish.

Puli Inji
Puli Inji

Preparation and Yield:
Preparation time10 mins
Cooking Time20 mins

Tamarind 1 lemon size
Green Chillies10
Turmeric Powder1
Grated Jaggery1 tablespoon
SaltTo Taste

For Grinding:
Urdal / Urid dal1 tablespoon
Fenugreek seeds1/2 teaspoon
Curry Leavesfew

For Seasoning:
Gingelly Oil1 tablespoon
Mustard Seeds1 tablespoon
Channa dal / Bengal Gram dal1 teaspoon
Hinga Pinch

  1. Soak the tamarind in water and extract the juice and keep it aside

  2. Finely chop the ginger and green chillies and keep it aside. Heat the pan and dry fry the urdhal,vendhayam and curryleaves and fry it till the dhal changes its color to light brown 

  3. Grind these in a mixer to a fine powder. In the pan pour the gingelly oil and add the mustard seeds. When the mustard seeds begins to sputter add the channadhal and hing and fry it till the dhal becomes red color

  4. Now add the chopped ginger and green chillies and fry till the ginger becomes brown color. Now add the tamarind extract, turmeric powder and salt and let the mixture boils for sometime.

  5. Finally add the ground powder and add the grated jaggery and when the mixture starts to boil, switch off the flame

  6. Now the tasty Puli inji is ready to serve with plain rice

    Puli Inji
    Puli Inji

    Note :
      We can also grind the green chillies and ginger to a fine paste and add it to the saute it in oil and then add tamarind extract. This is another version.

Post a Comment

Can this be stored like pickle?

No, you can't use it for more than a week, that too if you store it in a refrigerator. Make it in small quantity and use it when it's fresh.

Thanks a lot for sharing this recipe, I just tried this & it came out awesome.



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