Puli inji curry is my most favorite dish in Onam sadya. Onam festival is around the corner. For the past two years, I have been sharing
Onam sadya lunch menu recipes during this time.This year too I had planned to post an elaborate Onam sadya menu. I will do it on Friday or this weekend. But before that, I wanted to share some yummy, must try Kerala sadya recipes. There are some dishes that has to be present in Sadya menu. Puli inji is one among them and its our family favourite recipe too. I can have a plateful of parippu curry rice or curd rice with this inji puli curry. It tastes awesome. In Tamil nadu, especially in Tirunelveli,we make a similar
inji pachadi for
sodhi. Even people who hates ginger will surely love this puli inji. Its not only tasty but also aids digestion.
This recipe is from my favourite Vanitha magazine given by chef Pazhayidam Mohanan Namboothiri. I have been following this recipe for the past two years. My neighbour Mrs.Prema used to buy Vanitha magazine and she never forgets to show it to me. Even though I can’t read Malayalam, I love to see the food, apparel, jewelry pictures and drool over them. I love its picture quality very much. Special thanks to her for translating this recipe to me. Last year she had changed her house but still she is the one and only source and inspiration for coking Kerala recipes in my kitchen. Ok, lets see how to make Kerala puli inji curry with step by step pictures .
Puli inji curry recipe - Kerala style
Kerala style yummy puli inji recipe - Best accompaniment for Dal rice & curd rice. Cuisine: Indian
Category: Side dish
Serves: 1/4 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS
1 cup - 250ml
- Ginger - 1/4 cup ( peeled and finely chopped)
- Tamarind – Big gooseberry size
- Green chilli - 2 nos ( finely chopped)
- Red chilli powder - 1/2 - 1 tsp ( adjust)
- Turmeric powder - 1/8 tsp
- Grated jaggery - 2-3 tbsp
- Salt and water - as needed
- Roasted and ground methi seeds powder - 1/4 tsp ( optional)
To temper
- Coconut oil - 1 tbsp
- Mustard seeds - 1/2 stp
- Urad dal - 1/2 tsp
- Red chilli - 1 no ( pinched)
- Curry leaves - few
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HOW TO MAKE PULI INJI - METHOD
- Soak tamarind in 1 cup of water. In the mean time, wash and peel the ginger. Chop it very finely and set aside. Chop green chillies. Dry roast methi seeds and powder it. Set aside.
- In a wide bowl, take the tamarind extract. Add turmeric powder, salt, red chilli powder & jaggery. Allow it to boil well for 5 minutes.
- In a kadai, heat coconut oil and temper mustard seeds, urad dal, curry leaves, pinched red chillies and finely chopped ginger. Saute well till ginger bits turns golden brown.
- Add this to the boiling tamarind mixture and add little water if necessary. Allow it to boil till the mixture thickens. Lastly add the methi seeds powder. Mix well and switch off the flame. Let it cool. Store in an air tight bottle. Use clean spoon for handling. Stays good for weeks under refrigeration.
Enjoy with rice ! |
Note
- Please adjust the quantity of jaggery based on your taste. Some people like it sweetish. Add more if needed.
- Use clean spoon to handle. Keep in an air tight bottle and store in refrigerator.
- Stays good for weeks.
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Enjoy this tangy, sweet and sour puli inji curry with rice. Tastes divine !
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