Inji Puli (or Puli Inji) is a traditional Dish of the Kerala Region. Main ingredients in this dish are Puli and Inji (Tamarind and Ginger) and so, the name Inji Puli. Jaggery is added to balance the spiciness of the Ginger and the tanginess of Tamarind. You can prepare this dish in advance and store it in the refrigerator for weeks together. Inji Puli is a traditional accompaniment with variety rice. You can also have it as an accompaniment with Idli, Dosa and Dal Rice etc.
Ginger (peeled and finely chopped) – ¾ cup (200 Gms)
Tamarind – 2 small lemon sized balls.
Less Spicy Green Chillies – 8 to 10 (finely chopped)
Turmeric Powder – ¼ tsp
Red Chilli Powder – ½ tsp
Jaggery – 2 tbsp (Heaped)
Salt to taste
Mustard Seed – ¾ tsp
Urad Dal – ¾ tsp
Red Chillies – 3 (broken)
Roasted Fenu Greek Powder – 1 pinch
Curry leaves – from 2 twigs
Coconut Oil – 4 to 5 tbsp
Water – ½ cup
To Roast and Powder:
Rice – 1 spoon
Urad Dal – 1 spoon
Soak the Tamarind in a cup of hot water for 15 to 20 minutes. Squeeze the Tamarind and extract the juice.
Chop the Ginger and Chillies in a mincer or food processor.
Heat the Coconut Oil in a pan. Add Mustard Seeds and Urad Dal. Allow the Mustard Seeds to crackle. Add Curry Leaves and broken Red Chillies.
In a few seconds, add the chopped Ginger and Green Chillies. Add Salt.
Fry them on medium flame till the Ginger turns golden brown.
Pour the Tamarind Juice, ½ cup of water, Chilli Powder, Asafoetida, Fenugreek Powder and the Jaggery. Mix well. Cook all of them together for 4 to 5 minutes.
In the meanwhile, roast the Rice and Urad Dal separately and grind them together to a fine powder.
Add this powder and stir well. Adjust Salt and any other flavors.
Cover the pan with a lid and simmer for 2 to 3 minutes till the Oil starts separating. Switch off the flame.
Cool and transfer to a sterilized dry glass bottle. Store it in the refrigerator and use.
Note: You can avoid Red Chilli Powder by adding more Green Chillies.