Puli Inji / InjiPuli / പുളി ഇഞ്ചി / Tangy Ginger Curry
2014-08-20- Yield : 200 gm
- Servings : 5
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Puli Inji / InjiPuli / പുളി ഇഞ്ചി / Tangy Ginger Curry
Puli Inji / InjiPuli / പുളി ഇഞ്ചി is one of the important dish in Onam sadhya.
Puli Inji is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of Tamil Nadu cuisine.
Ingredients
Soak the tamarind in 1 cup of hot water for 10-15 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract.
Heat 2 tsp of coconut oil in a pan and add grated coconut to it. Roast until it becomes brown color. Add red chilly powder and turmeric powder. Allow it to cool and make it to a fine paste with a grinder. Peel the ginger and chop finely.
Heat 2 tsp coconut oil in a pan, add mustard seeds, when it splutters add whole red chilly and curry leaves. To this add chopped ginger and green chillies. Fry ginger pieces until brown and crispy. Add tamarind extract and allow it to boil for 5 minutes. After 5 minutes add grounded coconut paste and 3 tsp of Jaggery and allow it to boil. Add enough amount of salt and asafoetida, mix well and switch of the flame. Puli Inji / Tangy Ginger Curry is ready.Method
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