Injipuli

Injipuli, Kerala dish - tangy spicy condiment in which the main ingredients are ginger and tamarind. It is one of the main items served in a sadhya along with the pickles. It can be stored for 20 days when refrigerated and handled with care. It is also a part of Tamil Nadu cuisine. It is also known as Puli inji in some parts of Kerala, South India. Many versions there, some use green chilly in this recipe.


Ginger help relieves gastrointestinal irritation, stimulate saliva and bile production and suppress gastric contractions. It good to take this recipe once in a week with rice.

Ingredients :  

• Ginger (Thin slices)– ¼ cup, 
• Tamarind Juice - 1/2 cup 
• Jaggery – small block 
• Chilly powder – ¼ tsp
• Salt to taste
• Coconut oil – 3 tbsp
• Mustard Seeds – 1 tsp
• Asafoetida – a generous pinch
• Dry red chilly - 2 nos 

For Injipuli : 

1. In a pan, add the thinly sliced ginger and dry roast for 2 minutes 
2. Add 1 tsp of oil and roast on low flame, till moisture disappear. 
3. Keep aside till cools down
   
4. In a mixer, grind the ginger without adding water. 
5. In the same pan, add 2 tsp oil, temper with mustard seeds, once it starts to crackle, add asafoetida and red chilly. 
6. Add chilly powder and keep it in low flame (Don't burn it) 
   
7. Add the tamarind juice and salt
8. Add the ginger paste and mix well
9. Keep stirring for 2-3 minutes in low flame.  
10. Now add the jaggery and allow to cook till the oil starts floating on top and the consistency becomes thick 
    
11. Remove from heat and let it cool. Store it in air tight container.