Step-by-step
1
firstly, peel the skin of 150 grams ginger and finely chop.
2
in a large bowl soak 50 grams of tamarind in 2 cup of hot water. keep aside.
3
in a pan heat 3 tbsp coconut oil. splutter 1 tsp mustard, ¼ tsp methi and ¼ tsp hing.
4
add in chopped ginger and fry for 5 minutes.
5
roast until the ginger turns golden brown and crisp.
6
further add 2 chilli, 2 dried red chilli, and a few curry leaves. roast for a minute.
7
also add ½ tsp turmeric, 1 tsp chilli powder, and 1 tsp salt.
8
saute on low flame until the spices turn aromatic.
9
squeeze the tamarind pulp and pour it into the pan.
10
mix well and add 50 grams jaggery, and ½ tsp salt.
11
mix and boil for 10 minutes or until the oil separate from the mixture.
12
finally, inji puli is ready to enjoy with rice, dosa, idli, or chapati.
Video
Notes
- firstly, make sure to peel the skin of ginger and finely chop it. else the will take a long time to cook.
- also, adjust the amount of tanginess, sweetness, and sourness to balance the flavor.
- additionally, preparing it in coconut oil gives a nice flavor to the pickle.
- finally, inji puli recipe tastes great for more than a month when stored refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/inji-puli-recipe-inji-curry-puliyinchi/