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.

39 COMMENTS

  1. looks fabulous jey. the texture is more like thokku in yours, my mom grinds it to a smoother paste. either ways, taste is the same and goes very well with a full meal 🙂

  2. 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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