Puli inji recipe – Kerala inji puli recipe – Onam Sadhya recipes – When I posted the recipe of Puli Milagai a few weeks back, a few readers sent me a request for puli inji recipe. Though my mom makes puli inji at home being an ardent hater of Ginger, I somehow postponed making puli inji. But recently when I tasted this in my friend’s place I somehow liked the taste and decided to make puli inji and post the recipe. Normally it is one of the dishes made in Onam Sadhya Menu. Also check out my

Mambazha puliserry

Olan recipe

Check out the Collection of Onam sadhya recipes from Jeyashris kitchen

  • In a pan add 2 tbsp sesame oil and add the mustard seeds.
  • Once it starts to splutter add finely chopped green chilis.
  • Saute for a minute.
Puli inji recipe - 1
  • Add 1 cup finely chopped ginger to this, you can add grated ginger too.
  • Saute for 3-4 minutes in a medium flame.
Puli inji recipe - 2
  • Now add 1 cup of tamarind extract. I soaked a small lemon sized tamarind for 10 minutes in hot water and extracted the juice with 1 cup of water.
  • Now add salt, asafoetida, turmeric powder, and red chili powder.
Puli inji recipe - 3
  • Mix well and let this boil for 15 minutes on a medium-low flame.
Puli inji recipe - 4
  • Now add 3 tbsp of jaggery to this.
Puli inji recipe - 5
  • Mix well and let this boil for 5 minutes.
  • Puli inji will come to a thicker consistency.
Puli inji recipe - 6
  • Switch off and smear 1 tbsp of sesame oil.
  • Puli inji is ready to serve.
  • Tastes best with curd rice.
Puli inji recipe - 7
  • Notes:
  • You can also use coconut oil to make Puli inji.
  • Puli Inji pairs well with dosa, curd rice.
puli inji - 8

Puli Inji recipe

Ingredients

  • 1 cup ginger finely chopped
  • 1 cup tamarind water
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 3 tbsp sesame oil
  • 1 tsp mustard seeds
  • 3 green chilis finely chopped
  • 3 tbsp jaggery
  • 2 pinches Asafoetida
  • Salt as needed

Instructions

  • Method:
  • In a pan add 2 tbsp sesame oil and add the mustard seeds.
  • Once it starts to splutter add finely chopped green chilis.
  • Saute for a minute.
  • Add 1 cup finely chopped ginger to this, you can add grated ginger too.
  • Saute for 3-4 minutes in a medium flame.
  • Now add 1 cup of tamarind extract. I soaked a small lemon sized tamarind for 10 minutes in hot water and extracted the juice with 1 cup of water.
  • Now add salt, asafoetida, and red chili powder.
  • Mix well and let this boil for 15 minutes in a medium-low flame.
  • Now add 3 tbsp of jaggery to this.
  • Mix well and let this boil for 5 minutes.
  • Puli inji will come to a thicker consistency
  • Switch off and smear 1tbsp of sesame oil.
  • Puli inji is ready to serve.
  • Tastes best with curd rice.

Notes