Ke Puli Inji | Inji Puli | Traditional Inji Curry Recipe F

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Puli Inji | Inji Puli | Traditional Inji Curry Recipe


Puli inji or Kerala Sadya ginger curry

Puli Inji | Inji Puli | Authentic Inji Curry Recipe with step by step photos and video. 

Puli inji, also known as Inji puli or Inji curry, is a delicious side dish from Kerala, South India.  Puli inji is a part of the Keralan feast known as sadya. In a sadya, this vegan Kerala side dish provides sweet, sour, and spicy flavours. As Onam approaches, I decided that now would be the ideal moment to discuss how to make puli inji or inji curry.

    What is puli inji or inji curry?

    A Kerala sadya, or Kerala feast, is incomplete without puli inji. Puli inji is a must-serve item at every wedding or Kerala event such as Onam or Vishu.

    The name of this Kerala side dish is derived from the names of the dish's two primary ingredients, puli and inji. The words puli and inji both imply tamarind and ginger, respectively. A puli inji is just fried ginger slices cooked in a sour and spicy tamarind sauce.

    Puli inji is also known as inji puli and inji curry. In my hometown, we call it inji achar. My mother and aunties occasionally prepare puli inji in huge batches and keep it for later use, much like a pickle.

    What is the significance of puli inji in a Kerala Sadya?

    A Kerala sadya, as everyone knows, has numerous components such as pickles, side dishes, gravy style curries, rice, desserts, pappadam, and so on. A Kerala sadya is a heavy meal, and this component, puli inji, is consumed to aid digestion after such a calorie-dense meal.

    Puli inji is made using ginger, tamarind, green chilly, jaggery, and some common spices. When all of these components are combined in a balanced manner, the puli inji becomes enticing with its sweet, salty, spicy, and sour flavor.

    How to Store Puli Inji?

    Puli inji is also known as inji achar or Kerala ginger pickle. Even though it is a pickle, its shelf life is substantially shorter than that of other South Indian pickles. Puli inji can be stored in air tight containers at room temperature for less than a week but refrigerated for up to a month. Because of the use of jaggery, puli inji draws germs quickly, even if there is an oil coating on top. So make the puli inji in small batches and refrigerate it once it has totally cooled.

    When is puli inji cooked for a Kerala sadya?

    This south Indian ginger pickle's flavor improves after resting for two to three days, much like any other spicy and sour pickle. Pickles like puli inji are often prepared one or two days before serving in a home-cooked sadya. This time period allows the flavours to shine through.

    How to Make Puli Inji

    The washed, peeled, and finely chopped ginger is first fried in oil until crisp and golden brown.  After that, it is seasoned, tempered, and cooked in a delicious tamarind sauce. The ginger will release all of its flavours into the gravy throughout this simmering phase, and the gravy will be very gingery with a natural bitter taste. A small amount of jiggery is added to balance off the bitterness. When the gravy begins to release oil, the cooking of Kerala inji curry or puli inji should be halted.

    Is it possible to make puli inji in a healthy way?

    Traditional puli injis contain a lot of calories. There is a healthy alternative for individuals who want to produce less fatty puli inji. The ginger pieces can be sauteed in oil until crisp and browned rather than fried. Cut the ginger pieces into extremely small bits if you plan to cook with sautéing. It is a healthier alternative method of preparation because it will shorten the cooking time and guarantee even cooking.

    Ingredients of Puli inji

    • Ginger - The main ingredient in puli inji is ginger. Use fresh, firm ginger.

    • Tamarind - The color of puli inji can range from reddish brown to dark brown, depending on the variety of tamarind used. We must alter the amount based on the strength of the tamarind to achieve the desired color and flavor.

    • Jaggery -Another key component of a puli inji is jaggery. It perfectly combines the bitterness of ginger, the sourness of tamarind, and the spiciness from green chilies and ginger.

    • Green chilies -To provide heat, green chilies are added.

    • Red chili powder-Red chilli powder is used to add colour and flavor.

    • Asafoetida - Flavoring ingredient

    • Fenugreek powder - Flavoring ingredient.

    • Coconut oil - For seasoning

    • Mustard seeds - For temper the curry

    • Red chilies - to season the curry

    • Curry leaves - For flavor

    Puli Inji - Expert's Tips

    • There will be regional variations in the taste and preparation of Kerala inji puli. In some regions of Kerala, puli inji is made sweet; in others, such as my hometown, puli inji has a well-balanced sweet, sour, spicy, and salty flavor. You can select the variety and merely alter the amount of jaggery. If you want a sweeter version, add more jaggery, and vice versa.

    • The ginger can be finely minced and fried in oil until crisp. This is the most typical and traditional ginger chopping method in puli inji preparation. This method is used particularly when you require sight bites in your pickle. The problem is that this procedure takes time, and if the oil isn't hot sufficiently, the ginger particles will clump together and make a mess. As a quick substitute, I usually cut the ginger into tiny circles and cook them until crisp. This will be coarsely crushed in a mixer grinder later on. Today we will focus at the second method.

    • The color and flavor of puli inji are primarily due to ginger and tamarind. Adjust the amount of tamarind to your taste. If possible, use black tamarind (and jaggery if available) to achieve the exact traditional hue.

    • Both green chilies and red chilli powder will be used in this dish. If you want a smoother textured ginger pickle, reduce the amount of green chilies and increase the amount of chili powder. In any case, the amount should be adjusted according to your tolerance.

    • There are various methods for preparing puli inji. They may differ in terms of ingredients, cooking process, and appearance. Some methods may contain coriander powder, asafoetida, fenugreek powder, chilli powder, and turmeric powder, while others may not. My mother makes puli inji with coriander, turmeric, and chilli powder. All of the other components, such as fenugreek and asafoetida, she will not use.

    • Shallots are used in the traditional preparation of puli inji. Because the inclusion of shallots reduces the shelf life, I don't usually prefer it.

    Here are some more Onam Sadya recipes to try....

    How To Make Kerala Inji Puli

    Puli inji | Inji puli | Traditional inji curry recipe | How To Make Kerala Ginger Pickle For Onam Sadya

    Inji Curry

    Kerala Traditional Ginger Pickle

    Preparation time: 30 minutes | Cooking Time: 20 minutes | Total time: 50 minutes


    For puli inji 

    • 200 gm ginger
    • 150 gm tamarind
    • 50 gm jaggery
    • 4 green chilies
    • 3/4 tsp chilly powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp asafoetida powder
    • 1/2 tsp fenugreek powder (optional)
    • 1/2 cup coconut oil

    For tempering the puli inji

    • 1 tsp mustard seeds
    • 2 sprigs of curry leaves
    • 3 dried red chilies 

    Puli Inji Recipe With Step by Step photos

    1. Today, I used 150 gm fresh ginger to prepare inji puli. Wash the ginger thoroughly in fresh water to remove any dirt or debris that has adhered to the skin.
      inji puli

    2.  Then, using a scraper or a knife, peel off its skin. Set aside after cutting into thin slices. If you prefer ginger pickles with small chunks and have access to a food processor, you can chop the ginger into small bits.
      inji puli

    3. In a heavy-bottomed wok, heat the oil. When the oil is hot, fry the ginger pieces in one or two batches. Traditionally, puli inji is made with coconut oil. If you don't like coconut oil, you can substitute sunflower oil or gingelly oil.
      puli inji

    4. Fry the ginger chunks over medium-high heat until they are dark brown and crisp. If the ginger is not cooked properly, it will leave a bitter taste in the puli inji. Fry all of the batches separately and set aside. Allow it to cool for a few minutes.
      Kerala feast ginger curry

    5. Meanwhile, soak one giant lemon-sized tamarind in three cups of water.
      Puli inji

    6. Allow it to rest for at least thirty minutes. After soaking, squeeze the tamarind liquid with your hands. Set aside after straining. The ginger pickle will be prepared in this tamarind juice.
      Puli inji

    7. Transfer the ginger pieces to a mixer jar once they have cooled. The mixer jar should be sundried because moisture can interfere with the grinding process.
      puli inji

    8. Then coarsely ground and keep aside. The fried ginger should not be powdered, but rather roughly ground. 
      Kerala puli inji

    9. Mustard seeds are now added to the same oil. The mustard seeds will quickly start to crackle.
      Puli Inji

    10. Put the curry leaves, red chilly, and finely chopped green chilies once the popping sound stops. Cook the green chilly over medium-high heat until it is cooked and the sides start to become a light reddish color. Hint: At this point, you can also include shallots to create the classic Kerala puli inji.
      Puli inji

    11. Add the spice powders after lowering the flame to low or turning it off. Burning or charring can be avoided by bringing down or extinguishing the flame. I used asafoetida, fenugreek, turmeric, and chilly powder in this recipe. 
      Puli Inji

    12. Stir the spices with a spatula while maintaining a low flame until the raw smell is fully gone.
      Inji puli

    13. Pour the tamarind juice that has been prepared into the pan. Add salt to taste as well; to balance the flavor, you'll need roughly one teaspoon of salt. Turn up the heat and allow the tamarind juice to boil.
      inji puli

    14. Put the ginger pieces once the tamarind juice has reached a roaring boil. Turn the heat down low and continue cooking until the gravy is reduced by half.
      Puli inji

    15. Put jaggery in a saucepan in the meanwhile. Add one-fourth cup of water.
      Puli inji

    16. Jaggery should be melted over a medium-high heat.
      Puli inji

    17. The jaggery can be included once the ginger-tamarind mixture has thickened or been reduced in half. Jaggery contains impurities by nature. therefore remember to filter the jaggery syrup before combining.
      Puli inji

    18. Mix thoroughly, then taste. If necessary, adjust the salt and spices.
      puli inji

    19. Turn off the flame once the mixture has completely reduced, and the oil has started to separate. Refrigerate the puli inji in the air tight containers after allowing it to completely cool. 
      Puli inji

    20. Enjoy.
      Puli inji

    Happy cooking




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