pickle recipe | puli inji recipe, (ginger, chilly, tamarind, jaggery) you should taste this at least once in life if it is unfamiliar to you. A combination of sweet, sour, tangy tastes makes it is an unforgettable experience for those who eat. It is a foolproof recipe.
Traditional dish of Kerela:
Kerela’s traditional side dish which is served along with other dishes in Onam feast (Onam sadhya) along with other variety of dishes. It is Kerala’s signature dish as well. we can categorize this dish as pickle, as we should use very little amount with the main course
Let us see how to make pickle recipe | puli inji recipe ( otherwise know as inji puli) with the video as well as written recipe
WATCH Video for pickle recipe | puli inji recipe:
written recipe for pickle recipe | puli inji recipe:
puli inji | puli inji recipe
Ingredients
For puli inji:
- 2 tbsp coconut oil
- 150 gram ginger (grated) 1 cup grated ginger
- 8 green chilly 25 gram
- 2 lemon size tamarind (1/2 cup tamarind) 100-gram tamarind
- ¼ tsp turmeric powder
For seasoning:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- ¼ tsp asafoetida
- few curry leaves
Instructions
For making tamarind extract:
- Firstly, Take 2 cups of warm water or normal water, add 2 lemon size tamarind (100 gm) into it
- After a few minutes extract the juice keep aside
for puli inji:
- In a pan, heat 2 tbsp of coconut oil, add green chilly and then grated ginger, saute for 3 minutes in medium flame
- now add tamarind extract, cover it with lid, keep the flame low cook it for 15 minutes
- Meanwhile, Add ¼ tsp of turmeric powder and salt
- when the mixture shrinks well, add 1/2 cup of grated jaggery (100gm), mix well, keep the flame for 2 minutes
- Season with mustard, fenugreek seeds, asafoetida, curry leaves
For seasoning:
- Heat 1 tbsp of coconut oil, splutter mustard seeds, add fenugreek seeds, turn off the flame, and then add curry leaves, asafoetida
Stepwise Picture recipe for puli inji:
(pickle recipe | puli inji recipe)
- After puli inji got cooled well, transfer it into a dry glass jar or any steel container with an airtight lid
- you can refrigerate this inji puli as pickles, but you can use only 7 days
- Always use a dry spoon to scoop up
- It is a failproof puli inji recipe
Along with pickle recipe | puli inji recipe, Check out the other pickle recipes too in the blog
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