Puli Inji is a sweet and sour pickle made with fresh ginger, green chillies and jaggery. It is an essential part of a Kerala sadya / feast. Fried ginger and green chillies are simmered in a sauce of tamarind. Addition of jaggery adds a sweetness and balances the sour and hot flavors. It is also know as inji curry or inji puli in some regions of Kerala.
Onam is around the corner and this easy and quick pickle is a must for the Onasadya. You can refrigerate this pickle in a container or glass bottle up to a month. This sweet, tangy and spicy pickle goes well even with curd rice. Or you can mix it up with some plain rice and enjoy.
PULI INJI RECIPE
Oil - 1/4 cup
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Dried red chillies - 1, broken
Asafoetida / Hing / Kaayam - 1/4 tsp
Curry leaves - few
Ginger - 1/4 cup, finely chopped
Green chillies - 5 to 6
Tamarind - 1 lemon size
Turmeric powder - a pinch
Red chilly powder - 1 tsp
Jaggery - 1 tsp
Salt - to taste
1. Soak tamarind in 1 cup hot water. Extract the pulp and set aside.
2. Heat oil and add mustard seeds. When it splutters, add urad dal, red chillies, curry leaves and hing. Fry till dal turns golden.
3. Now add ginger and green chillies. Saute the ginger and chillies on medium heat until turns reddish-brown color.
4. Then add tamarind water, turmeric powder, red chilly powder, jaggery and salt. Mix well and bring to boil.
5. Continue cooking in medium heat until the mixture becomes thick. When cool, transfer to a container.
1. You can either use coconut oil or gingelly oil. I have used gingelly oil here.
2. Adjust the amount of green chillies and red chilly powder according to your spice level.
3. If the pickle turns out very spicy, add little more jaggery and adjust it.