Inji Puli is a traditional Kerala dish, often served as a side with rice. It is a delicious and tangy ginger pickle that combines the sharpness of ginger, the sweetness of jaggery, and the sourness from tamarind. It is a beloved dish among Malayalees, often accompanying festive meals or special occasions.
Here’s a detailed and authentic recipe for Inji Puli.
Ingredients
For the Inji Puli:
- Fresh Ginger: 200 grams (about 1 cup), finely chopped
- Tamarind: 1 small lemon-sized ball (or about 2 tablespoons of tamarind paste)
- Jaggery: 100 grams (or about ½ cup, grated or chopped)
- Mustard Seeds: 1 teaspoon
- Fenugreek Seeds: ½ teaspoon
- Dried Red Chilies: 3-4 (adjust according to spice preference)
- Turmeric Powder: ½ teaspoon
- Salt: to taste
- Oil: 2 tablespoons (preferably coconut oil)
- Curry Leaves: A sprig (optional but recommended)
Instructions
Prepare the Tamarind Paste:
- Soak Tamarind: Soak the tamarind in ½ cup warm water for about 10-15 minutes.
- Extract the Juice: Mash it with your fingers, strain, and keep the tamarind water aside.
Cook the Ginger:
- Heat Oil: In a thick-bottomed pan, heat the coconut oil over medium heat.
- Tempering: Once the oil is hot, add mustard seeds. Allow them to splutter, then add fenugreek seeds and dried red chilies. Sauté for a few seconds until the fenugreek turns golden brown.
- Add Curry Leaves: If using, add the curry leaves now and sauté for a few more seconds to release their aroma.
- Sauté Ginger: Add the finely chopped ginger and sauté on medium heat for about 5-7 minutes until it softens and releases its fragrance. Stir occasionally.
Make the Sauce:
- Combine Tamariand and Spice: Pour in the strained tamarind water and mix well. Then, add turmeric powder and salt. Allow this mixture to simmer for 2-3 minutes.
- Add Jaggery: Add the jaggery and stir until it completely dissolves. Continue to cook the mixture for another 5-10 minutes until it thickens to a sauce-like consistency. You want it to be slightly thick but still pourable.
- Check Seasoning: Taste and adjust salt or jaggery as needed. You want a balance of sweetness and tanginess.
Final Touch:
Let it Cool and then Store: Remove the pan from heat and let it cool completely. Inji puli can be stored in a glass jar and kept refrigerated for several weeks.
Serving Suggestions
- Serve Inji Puli as a side dish with steamed rice and other vegetables.
- It can also be used as a condiment with dosa or idli.
- Perfect for accompanying rice dishes like Kerala Sadya during festivals or special occasions.
Tips
- Adjusting Spice Levels: If you prefer a spicier kick, you can add more dried red chilies during the tempering phase.
- Storage: If stored properly, Inji Puli can last for a month in the refrigerator due to the preservative nature of jaggery and tamarind.
- Variations: While the traditional version includes ginger, some variations may incorporate green chilies for added heat or different spices for unique flavours.
Enjoy your homemade Inji Puli — a delightful and flavourful addition to any meal!