Inji puli | Puli Inji Recipe

Ginger is a good digestive. Every festival lunch in Kerala they made puli inji. It is a good digestive tonic. It has several flavors. Sweetness of jaggery, sourness of tamarind, Hotness of green chilli and ginger combine to give good taste. We will also feel free when we take puli inji after the heavy lunch. Let us see how to make this nice recipe.

Ingredients:

Ginger – 1 cup
Green chilli – 7
Tamarind – small lemon size
Fenugreek powder – ¼ tsp
Asafoetida – 1 pinch
Jaggery – 1 ½ tblsp
Turmeric powder – ¼ tsp

To temper
Coconut oil – 3 tblsp
Mustard – ½ tsp
Red chilli – 2
Curry leaves – few

Method:

Peel Ginger. Cut ginger and green chilli into thin rounds. Heat oil in a pan and add mustard, asafoetida, red chillies and curry leaves. When they crackle add green chillies and ginger and sauté for ten to fifteen minutes. Soak tamarind in half cup of water and extract the pulp. Add tamarind pulp and salt and cook till ginger become soft. Add jaggery and cook. Finally add fenugreek powder and stir well till oil separates.