Onam Recipes : Puli Inji | Inji Curry | Tamarind & Ginger Relish
Puli Inji or Inji curry or Tamarind and ginger relish is one of my favorite items on the Sadya leaf. The perfect balance of sweet, spicy, sharp and sour is almost magical if you get it right. And this recipe will tell you exactly how to get it right.
- 100 grams fresh ginger
- 2 green chilli
- 2 tbsp jaggery grated
- lemon size tamarind
- 1.5 tsp red chilly powder
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- curry leaves
- 1 dry red chilli
With very little oil, fry the ginger and green chilli together. Bring it to light brown in colour. Once fried, cool it down and grind into powder. Keep aside
Take a lemon sized ball of tamarind and make a watery paste. Add salt to taste and red chili powder to it. Inji curry is sweet, tangy and hot.
Heat the coconut oil in a tadka pan and fry mustard seeds, dry red chilli and curry leaves. Pour on top of the ginger mixture and it is ready to be eaten
I find that Puli inji tastes better when mature, I almost always like it better the second or third day of making. It also lasts for a fair amount of time in the refrigerated, just make sure you don't use a wet spoon.
You can adjust the spice and sweetness according to your taste, for our household this works as a perfect balance but we do like this a bit spicy with an aftertaste of sweetness.