Puli Inji is a special traditional Kerala pickle prepared during sadyas. It is famous for its special flavors tangy,spicy, sweetness. you don't need any special occasion to prepare this. . Puli inji is my family's all time favourite pickle. Today I prepared it for onam sadya:)
Finely chopped Ginger – ¼ cup, very fine chopped
Green Chillies – 5 to 6
Tamarind – a lemon sized ball
Jaggery – 1 tbsp
Turmeric Powder – ¼ tsp
Salt to taste
Fenugreek Powder– 1/4 tsp
Gingely Oil/Nalla Ennai – 2 tbsp
Mustard Seeds – 1 tsp
Asafoetida – 1/4tsp
Curry Leaves – A sprig
1.Soak tamarind in 3/4 cup of warm water, Squeeze and extract the juice set aside.
2.Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
3.Dry roast fenugreek till crisp and powder it, Set aside. Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add theRedchilly& curry leaves.
4. Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring and fry till nicely browned.
5. Now add the tamarind juice, turmeric powder, asafoetida powder, and salt to taste.
6. Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.
7. Remove from heat and let it cool and store it in a a bottle or airtight container. Serve as an accompaniment with idli, dosa or curd rice