Puli Inji-Inji Puli video and step by step method
Onashamsakal to all dear readers. Wishing everyone Very Happy and Prosperous Onam!
Puli Inji or Injipuli is a special traditional Kerala pickle prepared during sadyas (feasts) and no kerala feast (sadya) is complete without puli inji or inji puli.It is famous for its special flavors it gets its heat from the chillies, spiciness and flavor from the ginger, sweetness from jaggery, and tartness from tamarind make this unique Kerala special pickle.
We prepare the pickle day before the feast so that we can keep it overnight and will be perfect for the next day’s feast. It is one of the favorite dishes of almost all Keralites. There are lots of variations for Puli Inji – Inji Puli and each one has unique taste according to the way of preparation of each region or each home. Today I would love to share two versions; Authentic Puli Inji, which is one of my mom’s staple recipes and I grew up eating this, and second version is easy versions; which I learned from my MIL.
The first one very popular, and regular version in all homes with shallots, but the process of making them is simple enough but involves a significant amount of work, and the second one is more or less the same as the 1st version, but the method of preparation makes the difference. Either way, it’s delicious!
Those of you who have not tasted it, do give a try and you will be hooked.:)
Recipe Video Puli Inji-Inji Puli :
Lastly, before wrapping up this, I have posted all Kerala Sadya Recipe. Do check and give it a try.
Recipe Card for Puli Inji-Inji Puli:
Puli Inji Recipe –Inji Puli Recipe – 2 Versions
Equipment
- Kadai or an Earthen pot/Manchatti
Ingredients
- Ginger:1/2 cup /200grms /0.55lb finely chopped or minced
- Tamarind paste: 3 heaped tsp or Tamarind pulp : 250 grams /2 small lemon sized
- Green Chilly: 2-3 /100 grams finely chopped)
- Turmeric Powder: 1/4 tsp
- Red Chilly Powder: 1/2 tsp
- Mustard Seeds: 1/2 tsp
- Fenugreek Seeds: 1/4 tsp
- Roasted Fenugreek Powder: couple of pinches
- Asafetida : a pinch
- Small onion: 5 (finely chopped) (Optional)
- Dry Red Chilly: 2-3 (broken)
- Jaggery : 1/4 cup /50 grams or according to taste
- Curry leaves: 2 sprig 2 sprig
- Coconut Oil : 3 tbsp
- Water: 11/2 cup
- Salt to taste
Instructions
VERSION 1- HOW TO MAKE PULI INJI-INJI PULI
- Soak the tamarind, in 1 cup of hot water for a 10-15 minutes, then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract, Or else, dilute the tamarind paste in the water. Set aside.
- Peel the ginger and chop finely, pour the chopped ginger into salt water and keep it there for 5 minutes,and drain it.
- Heat coconut oil in a kadai or in a earthen pot (manchatti) and fry the ginger until its brown.
- Remove the fried ginger on to tissue paper to remove the oil and keep it aside.
- Grind the fried ginger in a mixer grinder to get it finely crushed.
- On the same a kadai or preferably an earthen pot (manchatti) and pour the tamarind juice,add salt,chilly powder and turmeric powder and combine well.
- Bring to boil, reduce the flame to low and cook for 10 minutes,so that the gravy gets thick.
- Add 1 cup of hot water with jaggery and mix well, filter it and keep that aside.
- Heat oil in a kadai/pan,add mustard seeds, when it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour.
- Pour this mixture to the cooked tamarind water.
- Add the crushed ginger, and jaggery water ,reduce the flame, allow the mixture to boil, until the mixture is thick, pulpy and reduced by half.
- Add salt and adjust flavors, as needed. When it attains the semi-thick consistency, switch off the flame, and remove it from the fire.
- Cool and transfer into a barani/sterilized jar or bottle and leave to settle for an hour and Enjoy!
Version :2 PULI INJI-INJI PULI with STEP By STEP PICS
- Soak the tamarind in 1 cup of hot water, for a 10-15 minute, then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract, or else, dilute the tamarind paste in the water. Set aside.
- Take a kadai, or preferably an earthen pot (manchatti), pour 2 tbsp of cocount oil.
- Add and splutter mustard seeds.
- Add fenugreek seeds.
- Add chopped green chilies over a medium-low heat and fry it for a second.
- Add curry leaves and dry red chilies and saute until crisp.
- Add chopped or miced ginger and fry unti the ginger is brown over a medium-low heat until the ginger is brown.
- Add turmeric powder, chili powder, asafetida, fenugreek powder and mix well for couple of seconds.
- Pour the jaggery water, and allow to boil; stirring occasionally until the mixture is semi thick.
- Pour in the tamarind water and cook everything together, stirring occasionally, until the mixture is thick, pulpy and reduced by half.
- Add salt and adjust flavors, as needed.When it attains the semi thick consistency, switch off the flame and remove from the fire.
- Cool and transfer into a barani/sterilized jar or bottle and leave to settle for an hour and Enjoy!
Notes
- Inji Puli-Puli Inji gets thicker when it cools down.
- We can use this for a week or two by keeping it in a refrigerator.
- Ideally, make this dish ahead of time sadya before the sadya(feast); so the flavors can set and it tastes even more delicious the next day.
- Add more green chilies, if you wish to avoid chilly powder.
Nutrition
Try this authentic healthy and delicious Kerala Sadya Style Puli Inji-Inji Puli. Hope you will like it. If you get a chance to try don’t forget to let me know your opinion. Would love to hear it!
Happy Cooking & Eating!
Sangeetha
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