PULI INJI

Puli inji is a must recipe on the sadya menu during the Onam festival and any auspicious occasions in Kerala. It has three striking flavours in it, ginger, tamarind and jaggery which gives a unique taste of sweetness and sourness.

Ingredients
1/4 Kg - Ginger ( chopped into small pieces)
1/2 Kg - Jaggeri

1/4 Kg - Tamarind

8-10 green chillies (chopped into small pieces)

4 tbsp  red chilly powder

1 tbsp turmeric Powder

2 tbsp fenugreek seeds (roasted and Powder)

1 tbsp asafoetida powder

Salt to taste                                                                                               

Seasoning Ingredients                                          

1 tbsp mustard seeds
1 tbsp bengal Gram
1 tbsp fenugreek seeds
1 tbsp black Gram
6-8 red chillies
curry leaves


Method
Take 1/4 kg tamarind (Puli) and boil in half liter water & cook well.

Let it cool down, after 1 hour squeeze the tamarind well & take the tamarind pulp into a bowl.

Now heat oil in another vessel, put all the seasoning ingredients, then add ginger pieces and green chillies and fry them for 5-10 minutes.

Now add the tamarind pulp, salt, turmeric powder, chilly powder and cook for 15 minutes, now add jaggarey and cook till it reaches to a thick consistency. Finally add the asafoetida and fenugreek powder, mix well and turn off the stove.