Inji puli/Inji curry/Puli Inji/Sweet Ginger pickle- Onam sadya

Inji puli is one which my Grandma used to prepare frequently, later my mom, now I use to prepare. This is my favourite dish with curd rice, dal rice. This is one of the most popular recipe in the marriages at Tamilnadu, also must available dish in onam sadya.

 

Preparation time: 10mins

Cook time: 10mins

Total time: 20mins

Serve: 1 bowl

Cuisine: South Indian

Type: Side dish

Author: Nivi Marshal

 

Ingredients:

Ginger- 1cup (chopped)

Jaggery powder- ½ cup to ¾ cup

Tamarind- 1 lemon size

Hing- ¼ tsp

Fenugreek- ¼ tsp

Cumin- ¼ tsp+ ¼ tsp

Mustard- ½ tsp

Curry leaves- 2sprig

Red chilli- 1

Green chilli- 2

Red chilli powder- ¼ tsp

Salt- as required

Gingelly Oil- 4tsp

 

How to prepare Inji puli:

• Soak tamarind in water and extract tamarind water, set aside.
• Dry roast Fenugreek and ¼ tsp cumin seeds, powder them in a mortar-pestle and keep aside.
• In a pan temper mustard, ¼ tsp cumin, curry leaves, green chilli, red chilli in gingelly oil.
• Then add the chopped ginger and saute till ginger fry well and turns brown.
• Now add tamarind water, add jaggery powder, red chilli powder, hing, and salt. Cook till thickens, stir occasionally. Check the taste and adjust accordingly.
• Finally add the roasted Fenugreek cumin powder and remove from flame, bring to room temperature and store it. This will stay good for 4-5day in room temperature, storing in refrigerator will extend the shelf life for few more days.

 

Tips:

• The properly fried ginger will stay good for days.
• You can also fry the ginger separately and powder it red chilli before adding to temper.