Inji Puli
- 38 min
- medium
- Serves 4
Inji puli, Kerala style. Medium-spicy, serves 4, about 40 minutes. The full ingredient list and every step are on the page. Cook it at home.
Good for: Tamil New Year, Onam
Ingredients
Tamarind30 grams
Water, For Soaking200 ml
Oil2 tbsp
Ginger, Finely Chopped100 grams
Green Chilli, Slit10 grams
Mustard Seeds5 grams
Curry leaves2 grams
Turmeric Powder1 grams
Red Chilli Powder3 grams
Salt1 tsp
Jaggery, Powdered80 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 196kcal | 784kcal |
| Protein | 1.3g | 5.2g |
| Carbohydrate | 30g | 120g |
| Fat | 8.7g | 35g |
| Fibre | 1.4g | 5.6g |
| Sugar | 22g | 88g |
Method
Get ready: soak the tamarind in 200 ml warm water for 15 minutes. Squeeze it well, strain the liquid and keep it aside. Rinse and peel the ginger, finely chop it, and rinse and slit the green chillies. Rinse and dry the curry leaves, and powder the jaggery.
Heat 1 tbsp oil in a kadai on medium flame for 1 minute until hot but not smoking. Add the ginger and green chillies. Fry for 5 to 6 minutes until the ginger is light golden and its raw smell goes.
Remove the fried ginger and chillies from the kadai. Heat the remaining 1 tbsp oil on medium flame for 1 minute until hot but not smoking. Add the mustard seeds and curry leaves, and fry for 1 minute until the seeds splutter and the leaves turn crisp.
Add the fried ginger and chillies back to the kadai. Add the turmeric powder and red chilli powder. Stir on low flame for 1 minute until the spices coat the ginger and their raw smell goes.
Pour in the strained tamarind water. Add the salt and jaggery, then mix well. Boil on medium flame for 8 to 10 minutes until the mixture thickens slightly and the raw tamarind smell goes.
Simmer on low flame for 2 to 3 minutes until the pachadi is glossy and coats the ginger. Switch off and serve with the meal.
Before you start
- How long does Inji Puli take?
- 38 minutes from start to finish. That is 15 minutes of preparation and 23 minutes of cooking.
- How many people does Inji Puli serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Inji Puli vegetarian?
- Yes. No meat, no fish and no egg.
- Is Inji Puli spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Inji Puli?
- 30 grams Tamarind, 100 grams Ginger, 10 grams Green Chilli, 5 grams Mustard Seeds, 2 grams Curry leaves, 1 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Inji Puli?
- No, it is cooked in an open pot.
- How many calories are in Inji Puli?
- About 196 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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