PULI INJI RECIPE

When i posted the recipe of Puli Milagai few weeks back, a few readers sent me the request for puli inji recipe. Though my mom makes puli inji at home being a ardent hater of Ginger, i somehow postponed to make puli inji. But recently when i tasted this in my friend’s place i somehow liked the taste and decided to make puli inji and post the recipe. Normally it is one of the dish made in Onam Sadhya Menu.
Also check out my

• Mambazha puliserry
• Olan recipe

INGREDIENTS:

GRATED GINGER	1 CUP
SESAME OIL	4-5 TBLSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	1/4 TSP
TAMARIND EXTRACT	1 CUP
RED CHILLI POWDER	1 TSP
SALT	AS NEEDED
JAGGERY	1-2 TBLSP
TURMERIC POWDER	2 PINCHES

METHOD:

• In a pan add oil and throw in the mustard seeds and asafoetida.
• When the mustard splutters, add the grated ginger.( grate the ginger finely)

• Saute the ginger for 2 minutes and add the tamarind extract.
• To get the tamarind extract, soak a lemon sized tamarind in hot water and extract the water as we do for making sambar.

• Add the red chilly powder, salt, jaggery,and turmeric powder.
• Keep it in a low flame and let it come to a mass.
• this will take 10 –14 minutes.

• When the ginger gets completely cooked and the oil starts leaving the sides, switch off the flame.
• Allow this to completely cool and store it in a clean dry container.
• Use dry spoon when ever you take it for use.

Note:

• 2-3 green chilli can be added while tempering mustard seeds.
• Coconut oil can be used if you want to get authentic kerala taste.