Onam series: Puli Inji Recipe

Introduction

Puli Inji, a quintessential dish from the southern state of Kerala in India, is a harmonious blend of flavors that tingles the taste buds with its tanginess, spiciness, and a touch of sweetness. This traditional recipe has been cherished for generations, and it continues to delight palates with its unique and irresistible taste. Puli Inji is a culinary masterpiece that encapsulates the essence of Kerala's rich and diverse flavors. With its tantalizing combination of ginger's warmth, tamarind's tanginess, and jaggery's sweetness, this dish stands as a testament to the art of blending contrasting tastes into a harmonious whole. By following this detailed recipe, you can recreate this traditional delicacy in your own kitchen and treat yourself to a burst of flavors with every spoonful. In this article, we'll walk you through a detailed step-by-step guide on how to prepare this mouthwatering delicacy.

Ingredients 

• Fresh ginger: 1/2 cup, finely chopped

• Tamarind pulp: 1/4 cup

• Jaggery: 1/2 cup, grated

• Green chilies: 3-4, slit lengthwise

• Coconut oil: 2 tablespoons

• Mustard seeds: 1/2 teaspoon

• Fenugreek seeds: 1/4 teaspoon

• Curry leaves: 1 sprig

• Dried red chilies: 2, broken

• Asafoetida: a pinch

• Salt: to taste

Instructions:

• Soak the tamarind pulp in warm water for about 15 minutes.

• Squeeze the tamarind to extract. Strain the tamarind water to remove any seeds or fibers. Set aside the tamarind extract.

• Heat coconut oil in a pan over medium heat.

• Add the finely chopped ginger and sauté until it turns golden brown and releases its aroma. This should take around 4-5 minutes.

• In the same pan, add mustard seeds and allow them to splutter.

• Add fenugreek seeds and dried red chilies. Sauté until the red chilies darken and release their aroma.

• Add curry leaves and a pinch of asafoetida. Mix well.

• Lower the heat and add the tamarind extract to the pan. Be cautious, as it may splutter.

• Stir well and let it cook for a few minutes until the raw smell of tamarind disappears.

• Add grated jaggery to the pan and continue stirring until the jaggery melts completely.

• Introduce the slit green chilies to the mixture. Adjust the number of chilies based on your spice preference.

• Season with salt according to your taste.

• Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally. The consistency should thicken, and the flavors should meld beautifully.

Puli Inji can be served as a side dish or condiment with rice, dosa, idli, or even curd rice .It adds a burst of flavors to any meal and complements the richness of Indian cuisine.

Tips and Variations

• You can adjust the sweetness by adding more or less jaggery, depending on your preference.

• For an extra crunch, you can include crushed peanuts or cashews during the tempering process.

• Store the leftover Puli Inji in an airtight container in the refrigerator. It tends to taste even better as the flavors continue to develop.