> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Inji Puli Recipe
## Step-by-step
firstly, peel the skin of 150 grams ginger and finely chop.
in a large bowl soak 50 grams of tamarind in 2 cup of hot water. keep aside.
in a pan heat 3 tbsp coconut oil. splutter 1 tsp mustard, ¼ tsp methi and ¼ tsp hing.
add in chopped ginger and fry for 5 minutes.
roast until the ginger turns golden brown and crisp.
further add 2 chilli, 2 dried red chilli, and a few curry leaves. roast for a minute.
also add ½ tsp turmeric, 1 tsp chilli powder, and 1 tsp salt.
saute on low flame until the spices turn aromatic.
squeeze the tamarind pulp and pour it into the pan.
mix well and add 50 grams jaggery, and ½ tsp salt.
mix and boil for 10 minutes or until the oil separate from the mixture.
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/](https://hebbarskitchen.com/inji-puli-recipe-inji-curry-puliyinchi/)
## Step-by-step