The sweetness, spiciness, sourness and a bit of bitterness in the puli inji form a riot of flavours on our taste buds. Check out the fairly simple recipe of puli inji.
Ingredients
250 gms tamarind
750 gms jaggery
100 – 150 gms green chillies (as per taste)
100 – 150 gms ginger (as per taste)
3 tbsp chilli powder
1 tbsp turmeric powder
1 tsp fenugreek powder
20 – 30 gms mustard seeds
10 – 12 red chillies
10 sprigs of curry leaves
4 – 5 tbsp coconut oil
Salt as required
Preparation
Soak the tamarind in lots of water for 3 – 4 hours
Strain the tamarind water into a thick-bottomed vessel
Turn on the flame
When the tamarind water gets warm, add chilli powder, turmeric powder and salt and mix well
Allow this mixture to boil well
Now add chopped green chillies and ginger. Keep the flame on high
Stir until the dish thickens up
When the water reduces, add jaggery Keep stirring until the mixture thickens up nicely
Turn off the flame and set it aside. Meanwhile, heat coconut oil in a pan
Splutter mustard seeds and dried chillies with some curry leaves
Add this tempering into the dish and mix well
Finally, add the fenugreek powder
