INJI CURRY

Inji curry/ puli inji is a flavorsome dish from Kerala with the combination of spicy, sweet, sour and salty taste. It is a traditional dish served especially during Kerala Sadhya. Sadhya isn’t complete without Inji puli. This is one of the first item that is prepared in the days leading to the 10th day of Onam.

INGREDIENTS:

Ginger - 250 gm

Tamarind - large lemon sized

Green chili - 4 to 5 or according to ur spice level

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Asafeotida - small piece

Jaggery - 4 to 5 tbsp / as per ur taste

Salt to taste

Coconut oil - 2 tsp

Mustard seeds - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Peel the ginger and chop finely. 

2. Soak tamarind in one cup of water and extract the juice .

3. In an uruli/ heavy bottom pan, add 1 tsp coconut oil, finely chopped ginger and finely chopped green chili.

4. Fry in low medium flame till it become golden brown color. It will take around 10 to 15 min.

5. Pour the tamarind juice into that along with salt, red chili powder, turmeric powder and asafetida.

6. Mix well and bring it to boil.

7. Simmer and cook until the gravy will be semi medium thick.

8. Turn off the fame.

9.Heat remaining oil in another pan and add mustard seeds.

10. When it splutter add dry red chili and curry leaves.

11. Pour this mixture to the inji curry.

12. Now the tasty inji curry is ready and it gets thicker when it cools down.