Name: Injipuli
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 kg Ginger (finely chopped); 5 tbsp Oil; 1/4 kg Small onions (Kunjulli); 3 lemon Tamarind (soaked in water, Puli); Jaggery (mixed with water, Sharkkara); 4 nos Green chillies; 3 tbsp Coriander powder; 1 - Chilly powder; 1/2 tsp Turmeric powder; Salt (As reqd); 1/2 shell Coconut (cut into small pieces); Curry leaves (A few); 1 tsp Mustard seeds

Injipuli

By AnitaJacob

• September 14, 2005

Injipuli

A yummy combination of ginger, tamarind and jaggery

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1/2 kg Ginger finely chopped
5 tbsp Oil
1/4 kg Small onions Kunjulli
3 lemon Tamarind soaked in water, Puli
Jaggery mixed with water, Sharkkara
4 nos Green chillies
3 tbsp Coriander powder
1 - Chilly powder
1/2 tsp Turmeric powder
Salt As reqd
1/2 shell Coconut cut into small pieces
Curry leaves A few
1 tsp Mustard seeds

Instructions

Heat oil in a pan or a kadai.
Fry the chopped ginger with a little salt, till it turns golden brown.
Remove it from the oil and keep it aside once done.
Heat up the remaining oil in the pan.
Splutter mustard seeds.
Add coconut pieces and fry them.
Once it turns a little brown, add curry leaves and fry it.
Add the chopped onions and green chillies and fry, till it turns brown.
Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone.
Add the fried ginger and tamarind water.
Lower the flame and allow it to boil.
Add the jaggery juice and keep it for 5 mins.