Inji Curry Recipe
Fresh ginger -1/4 cup heaped (finely chopped)
Green chilli – 1-2 finely chopped
Turmeric powder -a pinch
Red chilli powder -1/4 tsp
Tamarind – gooseberry sized ball
Jaggery -1/4 cup
Fenugreek powder -1/4 tsp
For the seasoning
Oil – 2 1/2 tbsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – few
Wash, peel the skin of ginger and chop it finely.
Soak tamarind in 1/2 cup of warm water and extract thick juice. Discard the pulp.
Dry roast fenugreek seeds and powder it. (Usually I powder it in bulk so that it comes handy while making pickles)
Heat oil, add mustard seeds,when it splutters, add red chillies, hing, curry leaves,chopped ginger and green chillies.
Fry ginger and chilli well until ginger changes to brown color.
After it cools, store it in a dry bottle and refrigerate.
Note -Puli inji thickens as it cools and tastes delicious after a day or two.
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new to me.. looks delicious..
The very name of 'Puli' makes my mouth water.. Delicious..
Divya's Culinary Journey
My favorite,delicious puli inji
Yummmmy..tangy and spicy ..
Tangy pickle..looks absolutely delicious..
Shweta in the Kitchen
Looks nice, this is a new one for me. What do you usually serve it with? is it like a chutney?
I live ginger! but my whole family is not … So I do pickle and chutney etc.. so that I can enjoy. I will try this soon
Looks so tempting… will be a perfect combination for curd rice…
Puli ingi is like pickle and is served in small quantity with rice.
Delicious recipe,mouth watering here…
looks very tempting…this is new to me.. will try it sure..
Traditional Tangy pickle..Looks delicious..
Ongoing event : Fast Food event -Noodles
I tried this out yesterday. It was heavenly 🙂
Hello madam, I follow ur recipes a lot.. I need to know how many red chillies to add in the recipe..
Add 1 or 2 red chillies. It is just for seasoning.
Can you please add the cook time for this? I'm starting now, not sure how long it'd take. I usually see that in your posts and pick the item to do. Thanks you.
ThankU it's yum!