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Puli inji recipe tamil ulagam

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Puli inji recipe tamil ulagam


Inji Puli is among my favs anytime. Amma accustomed to make inji puli occassionally which she learnt it from the ammama and I did previously appreciate it towards the core with sambar,curd grain sometimes with idlis and dosas too :).Couple of days when I googled for onam sadya menu products, discovered that inji puli can also be one amongst recption menus and as it turned out there is very little improvement in kerala style inji puli recipe.And So I managed to get and clicked to publish it for onam special.
I'm hurrying with onam recipes once we have planned for any 3 excursion to Chennai a few days ago so considered to publish the recipes soon when i shouldn't miss the occasion :)


Preparation Time. ten mins Cooking. 15 mins Makes. 1/2 cup
Recipe Category. Sidedish Recipe Cuisine. Kerala


Ginger root - 3/4 cup skin peeled and finely chopped
Eco-friendly Chillies - 7 finely chopped
Fenugreek - 1/8 teaspoon
Tamarind - gooseberry sized ball
Jaggery syrup - 1.5 tablespoons of(optional)
Salt - to taste

To temper:

Oil - 4 tablespoons of
Mustard Seeds - 3/4 teaspoon
Curry leaves - a sprig
Red Chillies - 2 damaged

Method:

  1. Soak tamarind in 3/4 cup of tepid to warm water,established aside.Wash ginger root, remove your skin and chop it finely.Then trim the perimeters of eco-friendly chillies and chop it finely too.Dry roast fenugreek till crisp and powder it,Put aside.Inside a pan heat oil - add some products listed under 'to temper' allow it to splutter.
  2. Adding ginger root and eco-friendly chillies and fry till nicely browned.Then filter and add tamarind water.Add needed salt.
  3. Let it boil for couple of mins until raw smell leaves. After it begins to boil simmer and let it thicken a lot more like a thokku.
  4. Once it begins to thicken add jaggery syrup and allow it to boil until oil seperates.Finally add fenugreek powder prepare for 2mins then turn off.
Let it awesome lower then store inside a clean bottle.

My Notes:

  • Adjust spice level based on your taste.
  • Oil should float just like any pickle so don't compromise on oil else it'll get spoiled easily.
  • I really like jaggery within this however if you simply dont like the sweetness then skip it.
  • Make certain you chop ginger root and eco-friendly chillies very finely in order that it will get cooked easily.
  • Inji Puli thickens after cooling lower so turn off accordingly.
  • You are able to refrigerate it also it keeps well for just two-3 days.Use clean spoon everytime.
  • Jaggery syrup don't have to be very thick.Just dissolve jaggery in water as well as heat up for 5mins,then strain and employ it.

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