Onam special puli inji

Puli Inji

The sweetness, spiciness, sourness and a bit of bitterness in the puli inji forms a riot of flavors on our taste buds. Check out the fairly simple recipe of puli inji.

250 gms tamarind
750 gms jaggery
100 – 150 gms green chilies (as per taste)
100 – 150 gms ginger (as per taste)
3 tbsp chili powder
1 tbsp turmeric powder
1 tsp fenugreek powder
20 – 30 gms mustard seeds
10 – 12 red chilies
10 sprigs curry leaves
4 – 5 tbsp coconut oil
Salt as required

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 chili powder, turmeric powder and salt and mix well
Allow this mixture to boil well
Now add chopped green chilies 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 chilies with some curry leaves
Add this tempering into the dish and mix well
Finally, add the fenugreek powder

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