Puli Inji

Puli Inji

Folks! Onam is just few days from today so let me share some Onam Sadhya recipes.

Puli inji is a sweet and sour pickle which is a must for Onam Sadhya. Its served on the sadhya with other pickles. Since it’s a must in sadhya its usually prepared on the day before Onam or can be prepared before hand and stored.

Lets head towards the recipe.

Ingredients:

150 gms Tamarind

150 gms Ginger

4 nos. Green chillies finely chopped

1 ½ cup Boiling water

200 gms Jaggery

¼ tspn Turmeric powder

Salt to taste

For Tempering:

1 tblspn Coconut oil

½ tspn Mustard seeds

Pinch of Asafoetida / Hing / Kayam

Fenugreek powder. (Ulva podi)

Few curry leaves.

Method:

1.    Soak tamarind in boiling water for half an hour. Later mash it nicely to extract the pulp of tamarind. Strain it through sieve in a cooking pan. Don’t add too much water while making the tamarind pulp. We need thick pulp. 

2.    Wash, peel and grate the ginger. Finely chopp the green chillies.

3.    Heat tamarind pulp with jaggery till it melts completely.

4.    Now add the grated ginger, finely chopped green chillies, turmeric and salt. Mix it and let it boil for couple of minutes.

5.    Heat a pan with coconut oil add mustard seeds, when it splutters add asafoetida, curry leaves and fenugreek powder.

6.    Pour this tempering over the puli inji. Mix it well and cook for few more mintues. Its ready to serve.

7.    Allow it to cool down completely before storing in clean bottles.

NOTE:

• While making the tamarind pulp don’t add lot of water as we need thick pulp. If pulp becomes watery cook it for longer time till it reaches thick consistency.

• You can also finely chopp the ginger instead of grating.

• Sweetnes of jaggery can be adjusted as per your sweet tooth.

• This pickle can be stored in clean bottles for 3 – 4 months in refrigertaor. Take care not to make any contact with water.