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
Ingredients
- Makes -200 gms
- Served at feasts
- 2 lemon sized balls of seedless tamarind,soaked in in tbsp water
- Coconut Oil – 1 1/2 tsp
- Mustard seeds- 1 tsp
- Ginger chopped – 100 gms
- Green chillies – 4 nos
- Dry red chillies – 2nos
- Curry leaves – 1 stalk
- Red chilli powder – 2 tsp
- Salt – 1tsp
- Powdered jaggery – 1 tsp
- Asafoetida- 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.
