Inji Puli is a traditional Kerala side dish, served as a pickle or preserve along with the Kerala Sadhya or the banana leaf meals at most feasts. The fiery ginger cooked in a spiced tamarind base with a dash of jaggery to balance the tastes.
There are many ways to make it. Some make a ginger paste, some grate the ginger. I have used chopped ginger.
Ginger: ½ cup (cut into tiny cubes)
Tamarind: 1 lemon sized ball
Green chilli: 2 nos (chopped)
Curry leaves: 1 sprig
Chana dal: ½ tbsp
Methi seeds: 1/8 tsp
Mustard seeds: ¼ tsp
Hing: 2 pinches
Turmeric powder: ¼ tsp
Jaggery powder: ½ tbsp
Soak tamarind in 1 cup warm water for 30 mins.
Squeeze soaked tamarind and extract pulp and set aside.
Heat a pan, dry roast chana dal until slightly browned. Add mustard seeds, methi seeds, and roast. Once the mustard seeds splutter, add curry leaves, chopped green chili, chopped ginger cubes, hing, and turmeric powder and sauté for a few minutes.
Add the tamarind extract to the pan and simmer until it reduces to a thick consistency. Add salt to taste and jaggery powder and mix well.
Cool and store in a glass jar. Stays well for up to a week when refrigerated.
It is best to store in glass container since tamarind tends to react with metal.
Food group: root vegetable
Ginger is used as a spice and has been found useful to increase digestion, reduce nausea and helps to fight flu and the common cold.
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