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PicklePuli inji recipe

Puli inji recipe

When i posted the recipe of Puli Milagai few weeks back, a few readers sent me the request for puli inji recipe. Though my mom makes puli inji at home being a ardent hater of Ginger, i somehow postponed to make 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 dish made in Onam Sadhya Menu.
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INGREDIENTS:

GRATED GINGER 1 CUP
SESAME OIL 4-5 TBLSP
MUSTARD SEEDS 1/4 TSP
ASAFOETIDA 1/4 TSP
TAMARIND EXTRACT 1 CUP
RED CHILLI POWDER 1 TSP
SALT AS NEEDED
JAGGERY 1-2 TBLSP
TURMERIC POWDER 2 PINCHES

PULI INJI
METHOD:

  • In a pan add oil and throw in the mustard seeds and asafoetida.
  • When the mustard splutters, add the grated ginger.( grate the ginger finely)
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  • Saute the ginger for 2 minutes and add the tamarind extract.
  • To get the tamarind extract, soak a lemon sized tamarind in hot water and extract the water as we do for making sambar.
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  • Add the red chilly powder, salt, jaggery,and turmeric powder.
  • Keep it in a low flame and let it come to a mass.
  • this will take 10 –14 minutes.
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  • When the ginger gets completely cooked and the oil starts leaving the sides, switch off the flame.
  • Allow this to completely cool and store it in a clean dry container.
  • Use dry spoon when ever you take it for use.

puli inji
Note:

  • 2-3 green chilli can be added while tempering mustard seeds.
  • Coconut oil can be used if you want to get authentic kerala taste.

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39 COMMENTS

  1. Nice recipe, thanks.
    Should this be refrigerated ? I tried this, but after keeping in fridge for about a month and using it occasionally, found a white layer of 'poonjai' on the surface. How can I avoid this ?

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