Puli Inji

Puli Inji

Sweet, tangy and spicy ginger, jaggery and tamarind chutney

Ingredients

  • 1 cup Ginger (Chopped)
  • Salt
  • Curry leaves
  • 1 pinch Asafetida
  • 1/2 teaspoon Fenugreek powder
  • 1 teaspoon Mustard seeds
  • 2 tablespoons Jaggery
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Coriander powder
  • 1 1/2 teaspoons Red Chilly powder
  • 1 1/2 tablespoons Tamarind
  • Coconut oil

Instructions

  1. Soak the tamarind in hot water. Extract pulp by squeezing this soaked tamarind.
  2. Add to this pulp, jaggery, chilly powder, coriander powder, turmeric powder, asafetida and fenugreek powder. Mix well and keep aside.
  3. Heat oil in a pan and deep fry the ginger with a few curry leaves. When brown, remove and keep aside.
  4. Splutter mustard seeds in pan. Add curry leaves and green chilly and saute for 2 mins.
  5. Add the tamarind pulp mixture and heat till it boils.
  6. Add the fried ginger.
  7. Remove from heat and allow it to cool. Refrigerate to store upto 2 weeks.
  8. Serve this as side dish in your south indian snacks or lunch.

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