Puli Inji is a traditional Kerala pickle prepared during sadyas (feasts). It is a very simple and must have dish in onam sadya. It is spicy and tangy dish prepared with fried ginger blended with tamarind and jaggery. It can be refrigerated and stored like other pickles.
200 gram ginger
3 tbsp tamarind pulp
3-4 green chillies
¼ tsp turmeric powder
½ tsp chilli powder
½ tsp mustard seed
2 broken dry red chilli
2 cubes of jaggery
2 sprig curry leaves
3 tsp Coconut oil
Salt to taste
1 cup water
Peel the ginger and chop finely . Chop the green chillies.
Heat 2 tsp oil in a pan and fry the chopped ginger for a few minutes until the raw smell disappears. Add green chillies and continue frying till the ginger gets a golden brown colour.
Dilute the tamarind paste in 1 cup of water and add to the pan.
Then add chilli powder, turmeric powder, jaggery and salt to it.
Mix well and allow to boil stirring well till the required consistency is reached. Remove from heat and allow to cool.
In a pan add 1 tsp oil. Add mustard seed and allow it to splutter.
Add broken red chillies and curry leave and sauté for a minute. Pour the seasoning over the sauce and mix well.
Serve as an accompaniment with rice.