Puli inji is my all time favorite. Its main ingredients are Ginger, Green Chilli, Tamarind and Jaggery. Puli Inji can be enjoyed every day, as a tangy accompaniment to a simple meals.
Servings: 4 people
- 50 grams Ginger
- 1 lemon size Tamarind
- 10 Green Chili
- 0.5 tsp Turmeric Powder
- 1 tbsp Jaggery Grated
- To Taste Salt
- 1 tbsp Urad Dal
- 0.5 tsp Fenugreek seeds
- Few Curry Leaves
- 1 tbsp Gingelly Oil
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- a Pinch Asafoetida (Asafetida / Hing)
Soak the tamarind in water and extract the juice and keep it aside
Finely chop the ginger and green chillies and keep it aside.
Heat the pan and dry fry the Urad Dal, Fenugreek Seeds and Curry Leaves and fry it till the dal changes its color to light brown. 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
Now add the chopped ginger and green chillies and fry till the ginger becomes brown color.
Add the tamarind extract, turmeric powder and salt and let the mixture boils for sometime.
Finally add the ground powder and add the grated jaggery and when the mixture starts to boil, switch off the flame
Now the tasty Puli inji is ready to serve with plain rice
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.
Serving: 2tbsp | Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g