Home / Veg Curries / Puli Inji – Traditional Kerala food Onam special Inji puli Jinger tamarind pikkle

Puli Inji – Traditional Kerala food Onam special Inji puli Jinger tamarind pikkle

One of the famous traditional Kerala food item which will be served in Onam sadhya is Puli Inji. It is very tasty and it has sourness, sweetness and spicy. We can keep it in air tight container for about one month. Ginger has a lot of health benefits. With the selected ingredients, we can make this healthy tasty recipe and we can used as pickle also.
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Health benefits :

Ginger is the healthiest herbal medicine. It helps to cure digestive  problems. In the time of taking heavy food in festival times, we can take ginger for digestion. It helps to cure nausea and vomiting. So it is best for pregnant ladies. Being anti-inflammatory contents in ginger, we can get relief from joint pains, if we are taking ginger regularly.

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Basic information :

Preparation time : 10 mins
Cooking time : 20 Mins
Quantity : 500 Grm
Preserve for : 1 Month

Ingredients :

Ginger : 200 Grm
Green chilly : 10 Nos
Sesame seed oil : 3 Tsp
Mustard seeds : 1 Tsp
Curry leaves : 1 No
Red chilly : 3 Nos
Tamarind : 1 Lemon
Turmeric powder : 1/2 Tsp
Chilly powder : 1/2 Tsp
Salt : To taste
Jaggery powder : 1/2 Cup

Method :

 Peel of ginger, wash it and wipe to make it dry. Grate the ginger.
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Take a big lemon size tamarind, soak in the hot water and extract tamarind juice. Fine chop the green chilies.
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Heat sesame seed oil or gingaly oil (nallenna), add mustard seeds. Add curry leaves and red chilies after the seeds pops.
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Add grated ginger and chopped chilies and saute till the raw smell of ginger goes.
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Add turmeric powder, chilly powder, salt and mix.
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Add tamarind pulp. Allow it to boil till the oil comes out.
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When the oil spread on the top, add powdered jaggery and mix it well.
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Leave for 10-15 minutes to boil in low flame. When the injipuli comes in thick consistency switch off the flame and preserve in air tight container after getting cool.
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This dish will be more tasty after one or two days. It is very tasty and suitable for sambar rice.
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Try this traditional recipe and please post your precious comments.

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