Puli Inji, also known as Ginger Curry, is a traditional dish from Kerala that is a must-have in a sadhya. This fiery, tart, and somewhat sweet dish is packed with flavors and pairs perfectly with hot rice and sambar.
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Put an earthen pot or a pan on the stove and add oil.
When the oil becomes hot, add fenugreek seeds. When they pop, add chopped ginger.
Sauté the ginger until it turns light brown.
Add chopped green chilies and chopped shallots.
Sauté until the shallots become transparent.
Then add jaggery and curry leaves, and let it boil until the jaggery melts.
Add tamarind paste, salt, and turmeric powder.
Let it boil until the raw taste of tamarind is completely gone.
At this time, add chili powder, coriander powder, and asafoetida powder.
Let it boil until it reaches a slightly thick consistency.
Turn off the flame.
Puli Inji is ready. Serve with hot rice and sambar.
Puli Inji tastes even better the next day as the flavors develop.
You can store Puli Inji in the refrigerator for up to 3 weeks.
Using Earthen pot to make this will enhance the taste.
Can I make Puli Inji without jaggery?
Jaggery adds sweetness and balances the flavors, but you can substitute it with sugar if necessary.
Is Puli Inji spicy?
Yes, it has a spicy kick from the green chilies and chili powder, but you can adjust the spice level to your preference.
What can I serve with Puli Inji?
Puli Inji pairs well with hot rice and sambar, but it can also be enjoyed with other dishes.
How long does Puli Inji last?
When refrigerated, Puli Inji can last for up to 3 weeks.
Can I use dried tamarind instead of fresh?
Yes, you can use dried tamarind; just soak it in warm water to rehydrate before using.
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