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Puli-inji – Kerala Sadya -Tongue pleasing flavors-Sweet and Sour Ginger Pickle

Puli-inji – Tamarind and Ginger Chutney with Jaggery

Special traditional Kerala dish prepared during feasts (sadya) and no Kerala Feast is complete without puli inji. Prepare this dish (pickle)day before the feast.Keep it overnight and will be perfect for the next day’s feast

Puliyinchi – Buy Online – Puli-inchi -Sweet and Sour Ginger Pickle

 

Pulinji - Tamarind and Ginger Chutney with Jaggery

Ingredients

  • Makes -200 gms
  • Served at feasts
  • 2 lemon sized balls of seedless tamarind,soaked in in tbsp water (പുളി)
  • Coconut Oil (വെളിച്ചെണ്ണ)- 1 1/2 tsp
  • Mustard seeds(കടുക്)- 1 tsp
  • Ginger chopped (ഇഞ്ചി ചെറുതായി അരിഞ്ഞത് ) – 100 gms
  • Green chillies (പച്ചമുളക്) –  4 nos
  • Dry red chillies (മുളക്) – 2nos
  • Curry leaves (കറിവേപ്പില) – 1 stalk
  • Red chilli powder (മുളകുപൊടി)- 2 tsp
  • Salt (ഉപ്പ്) – 1tsp
  • Powdered jaggery (ശര്‍ക്കര പൊടിച്ചത്)- 1 tsp
  • Asafoetida (കായം)- 1 pinch

Preparation

  • Extract tamarind pulp and set aside
  • heat oil in a pan and sprinkle in mustard seeds start sputtering,add fenugreek.  When mustard seeds start sputtering,add ginger,green chillies,red chillies and curry leaves,and fry for 5 minutes,shaking the pan occasionally
  • Mix in chilli powder,salt and tamarind pul,and boil till mixture thickens
  • Stir jaggery and when it melts mix well and remove from heat.  Allow to cool before serving.