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A classic Kerala condiment that hits every flavor note: sweet, sour, spicy, and tangy. Made with ginger, tamarind, and jaggery, this thick, jam-like pickle is an essential part of a traditional Sadya feast and pairs wonderfully with rice.
For 24 servings
Prepare the tamarind extract. Soak the seedless tamarind in 1.5 cups of warm water for about 20 minutes. Squeeze the tamarind well with your hands to extract all the pulp into the water. Strain this liquid through a fine-mesh sieve, pressing the pulp to get as much extract as possible. Discard the solids and set the tamarind water aside.
In a heavy-bottomed pan or kadai, heat 2 tablespoons of coconut oil over medium-low heat. Add the finely chopped ginger and sauté patiently for 10-12 minutes, stirring frequently, until it turns a deep golden brown and becomes crisp. Add the chopped green chilies and continue to sauté for another minute. Remove the fried ginger and chilies with a slotted spoon, leaving the oil in the pan, and set them aside.
To the same pan, pour in the prepared tamarind extract. Add the turmeric powder, Kashmiri red chili powder, and salt. Bring the mixture to a rolling boil and let it cook for about 5 minutes, allowing the raw smell of the tamarind to dissipate.
Add the grated jaggery to the pan and stir continuously until it dissolves completely. Once dissolved, add the fried ginger and green chili mixture back into the pan. Mix everything well.
Reduce the heat to low and let the mixture simmer for 15-20 minutes. Stir occasionally to prevent it from sticking to the bottom. Cook until the mixture thickens to a jam-like consistency and you see a slight sheen of oil separating at the edges. Remember it will thicken more as it cools.
Prepare the tempering (tadka). In a small separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Immediately add the fenugreek seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the leaves are crisp. Turn off the heat and stir in the asafoetida.
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A classic Kerala condiment that hits every flavor note: sweet, sour, spicy, and tangy. Made with ginger, tamarind, and jaggery, this thick, jam-like pickle is an essential part of a traditional Sadya feast and pairs wonderfully with rice.
This kerala recipe takes 50 minutes to prepare and yields 24 servings. At 42.25 calories per serving with 0.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Pour the hot tempering over the prepared Inji Puli and mix thoroughly. Allow it to cool down to room temperature completely before transferring it to a clean, dry, and airtight glass jar for storage.
For a less chunky, more chutney-like consistency, you can lightly crush the fried ginger using a mortar and pestle before adding it to the tamarind mixture.
Replace jaggery with an equal amount of date syrup or dark brown sugar for a slightly different flavor profile.
Add 1/4 teaspoon of dry ginger powder (sonth) along with the other spice powders for a deeper, warmer ginger flavor.
Ginger is a star ingredient known for its ability to soothe the digestive system, reduce nausea, and aid in the efficient digestion of food.
Both ginger (gingerol) and turmeric (curcumin) contain powerful bioactive compounds with significant anti-inflammatory effects, which can help combat inflammation in the body.
Tamarind, spices, and ginger are loaded with antioxidants that help fight oxidative stress and protect the body's cells from damage caused by free radicals.
When stored in a clean, dry, airtight glass jar in the refrigerator, Inji Puli can last for up to 2 months. The oil and acidic nature of tamarind act as natural preservatives.
Bitterness usually comes from two sources: burning the ginger while frying or burning the fenugreek seeds during tempering. Fry the ginger on low-medium heat until golden, not dark brown. Add fenugreek seeds to the hot oil only after the mustard seeds have spluttered and sauté them for just a few seconds.
Yes, you can. Use about 2-3 tablespoons of thick tamarind paste mixed with 1.5 cups of warm water. Adjust the quantity based on the concentration of your paste, as it can vary between brands.
In moderation, yes. It's packed with beneficial ingredients like ginger, which aids digestion, and turmeric, which has anti-inflammatory properties. However, it also contains jaggery (sugar) and salt, so it should be consumed in small quantities, especially for individuals monitoring their sugar and sodium intake.
A one-tablespoon serving of Inji Puli contains approximately 35-45 calories, primarily from the jaggery and oil.