Puli Inji is a part of Kerala’s traditional sadya, and served on the left hand side of banana leaf along with Mango Pickle and Naranga Curry. It is served in mid-Kerala in Thrissur-Ernakulam regions during wedding and Onam meals. It’s slightly sweet in taste. Also read: Kozhikode Puli Inji
1. Coconut oil – 3 tsp
2. Mustard – 1 tsp
Red chillies – 3
Curry leaves – 2 stalks
Green chillies chopped into fine pieces – ¼ cup
3. Ginger cut into fine pieces – 1 cup
4. Tamarind – 1 small ball
5. Asafoetida – 1 small piece
Jaggery – 1 small piece
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
6. Fenugreek seeds fried and grinded – ¼ tsp
1. Heat oil in a pan with thick bottom.
2. Sauté ingredients no: 2, and add ginger and chillies to it. Fry it till it is almost done.
3. When ginger turns red colour, add tamarind juice to it. Juice should be filtered before adding to it.
4. Add ingredients no: 5 and boil well.
5. When water content is almost absorbed put the flame off.
6. When curry is fully cooled off, add fenugreek powder and mix well.
Archive: Vanitha magazine September 1-14 2011 edition
You can read a few more vegetarian pickle/condiments recipes here. Click on the images in the gallery to read.
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