Inji Puli Recipe

Inji Puli Recipe

Ingredients

  • 150 grams ginger, peeled and finely chopped

  • 50 grams tamarind

  • 2 cups hot water

  • 3 tbsp coconut oil

  • 1 tsp mustard seeds

  • ¼ tsp fenugreek seeds (methi)

  • ¼ tsp asafoetida (hing)

  • 2 green chillies, chopped

  • 2 dried red chillies

  • A few curry leaves

  • ½ tsp turmeric powder

  • 1 tsp red chilli powder

  • 1½ tsp salt (adjust to taste)

  • 50 grams jaggery

Instructions – How to Make Inji Puli

  1. Peel the skin of 150 grams ginger and chop it finely. Set aside.

  2. Soak 50 grams tamarind in 2 cups of hot water. Keep aside for 20–30 minutes, then squeeze and extract the pulp. Discard the solids.

  3. Heat 3 tablespoons coconut oil in a pan. Once hot, splutter mustard seeds, then add fenugreek seeds and asafoetida.

  4. Add the chopped ginger and fry on medium heat for 5 minutes, stirring often.

  5. Continue roasting until the ginger turns golden brown and slightly crisp.

  6. Add green chilies, dried red chillies, and curry leaves. Roast for another minute.

  7. Add turmeric powder, red chilli powder, and salt. Sauté on low flame until the spices turn aromatic.

  8. Pour in the prepared tamarind extract and mix well.

  9. Add jaggery and the remaining salt. Stir until the jaggery dissolves completely.

  10. Bring the mixture to a boil and cook for 8–10 minutes, stirring occasionally, until the mixture thickens and oil begins to separate.

  11. Switch off the flame. The Inji Puli should be glossy and slightly flowing in consistency.