Puli Inji

Inji aka ginger is one vegetable which has a lot of medicinal properties. It is very good for people who have gastro-intestinal problems and digestive problems.

The main ingredient in this recipe is Ginger (inji) and tamarind (puli), hence the name puli inji. This item would be found in almost all the sadhyas in kerala and is an important item in Onam sadhya too...

This item is prepared with gingelly oil so that it can stay for a longer time. I generally store this for a period of one week without refrigerating. I have heard that if refrigerated this can be used for about 3 months.



Ingredients:

Tamarind : 100gms.
Ginger : 100gms
Green Chillies: 50gms
Gingelly oil : 50 grams
Jaggery : 50gms
Mustard seeds: 1 tbsp.
Split urad dal: 1 tbsp.
Bengal gram dal: 1 tbsp.
Curry leaves: a few
Red chillies : 3-4
Turmeric powder: 2 tsp.
Salt to taste



Method:

• Soak tamarind in warm water for ½ hour and extract thick juice and keep aside. 
• Chop the ginger and green chillies into very small pieces. 
• Heat oil in a wide bottomed, thick pan. When the oil starts smoking, reduce the heat and add mustard seeds. 
• When they splutter, add urad dal, Bengal gram dal, broken red chillies and curry leaves (in that order). 
• Increase the heat. When the dals turn light brown in colour, add the chopped green chillies, fry for 2 minutes and add the chopped ginger. 
• Fry for another 2 minutes and pour the tamarind extract. 
• Add turmeric powder, salt and jaggery and allow the mixture to boil to a thick consistency.(about 15 minutes ) 
• When the oil starts floating on the surface, remove from heat.

Sweet, Sour and spicy Puli Inji is ready. This is a great accompaniment for curd rice. It also goes very well with roti, dosa, idli etc...

Linking this recipe to Nivedhanam's SYF HWS Ginger who is guest hosting Syf cook with Spices series