Inji Puli – A Tangy and Spicy Kerala Delicacy
Introduction
Inji Puli is a quintessential part of Kerala cuisine, especially during the festive celebration of Onam. Prepare the tangy and spicy condiment with a perfect balance of sweetness from jaggery. The dish is typically served as a side dish in the traditional Kerala Sadya. A Sadya is a grand feast featuring a variety of vegetarian dishes. Moreover, the bold and complex flavors of the dish is a must-have addition to any festive meal.
The Perfect Flavor Balance
The magic of the dish lies in its ability to balance three primary flavors – tanginess from tamarind, spiciness from ginger, and sweetness from jaggery. Each ingredient plays a crucial role in creating a harmonious blend that tantalizes the taste buds. The sharp heat of ginger is mellowed by the sweetness of jaggery. Furthermore, tamarind adds a refreshing tang that complements the spiciness perfectly. This combination makes the dish an irresistible accompaniment to rice dishes.
A Staple of Onam Sadya
Firstly, Inji Puli holds a special place in Kerala’s Onam Sadya, a lavish spread of over 20 dishes served on a banana leaf. It is often one of the first items placed on the banana leaf. Secondly, its bold, tangy flavor helps to balance the richness of other dishes like Avial, Kootu Curry, and Parippu Curry. The dish is popular for its digestive properties, making it a perfect side to counteract the heaviness of a traditional feast.
Long Shelf Life and Versatility
Moreover, one of the reasons for the popularity of Inji Puli is its long shelf life. Refrigerate the dish for longer shelf life. You can enjoy its delightful flavors long after the festivities have ended. Furthermore, serve Inji Puli as a tangy dip or spread to enhance everyday meals like idli, dosa, or even chapati.
Inji Puli With Video
Ingredients
- 1 Cup Ginger Chopped
- 4-5 Tbsp Tamarind paste
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Chilli powder
- 3 Nos. Dry red chillies
- 1 Tsp Mustard seeds
- 5 Curry leaves
- 1/2 Cup Jaggery
- 2 Tsp Salt
- 1/2 Cup Water
- 2+2 Tsp Coconut oil
- 2 Nos. Green Chilly
Instructions
- Clean ginger and chop into small pieces.
- Chop green chillies.
- Heat coconut oil in a kadai and add chopped ginger, chopped chilly and saute for 2 minutes until ginger colour turns brown.
- When it turns brown switch off gas. Keep it aside.
- When it become cool, we have to crush the fried ginger. First, transfer the fried ginger and chillies to a mixer jar.
- Grind coarsely without adding water. Keep this aside.
To Prepare Tamarind Paste:
- Take 5 nos. of tamarind for making 4-5 tbsp of paste.
- Squeeze to extract the paste. Discard the waste.
Final Stage Of Preparation:
- Heat a pan in low flame and add the crushed ginger ingredients.
- Add 1/2 tsp chilli powder and 1/4 tsp turmeric powder. Fry well in low flame until the raw smell goes away.
- Add 4-5 tbsp tamarind paste and adjust based on the sourness. Mix and saute for 2 minutes.
- Let it reduce to a thick mixture.
For Tempering:
- Heat a small kadai and add 2 tsp coconut oil.
- Sputter mustard seeds and add 3 dry red chillies and curry leaves.
- Add the fried seasoning to the curry.
- Add 1/2 cup hot water to the curry. Mix and boil until Inji Puli becomes thick. Now Inji Puli is ready to serve with rice.
Video
Notes
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Bombay Sambar | Instant Sambar
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Great taste……my favorite dish
Awesome…..great taste
The best Inji Puli I ever had, thanks for the recipe