Puli Inji/Puliyinji is an indispensable part of every Onam Sadhya. It is a sweet and sour sauce made by simmering fried ginger (inji) in jaggery and tamarind (puli) sauce. Puliyinji is also known as Inji Curry in some regions of Kerala. In some places, Inji Curry may also refer to a similar dish prepared in a fried coconut paste. The consistency of Puliyinji varies from region to region. Some make it like a chutney whereas others make it into a very thick paste.
Puliyinji (Ginger & Tamarind Chutney)
Most of us love this wonderful dish for its perfectly balanced sweetness and sourness. This recipe for Puliyinji doesn’t use fried coconut. Puliyinji can be refrigerated and stored for a long time.
Ingredients
- Finely Minced Ginger – 1/2 cup (You can use a Food Chopper)
- Finely Sliced Small Green Chillies – 3 or 4
- Jaggery/ Sharkara (small chunks) – 3 to 5 pieces
- Tamarind – Lemon sized ball
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Fenugreek Powder (Uluva) – 1/4 tsp
- Oil – 1 tbsp
- Salt – to taste
- Water – as needed
For Seasoning
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Dry Red Chillies – 4 or 5 [...]
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