Of Flavours & Tastes…
Puli Inji can be best described as a sweet and sour ginger preparation.Being a special member of delightful Kerala Sadya,Puli Inji might be the result of high end culinary sessions of our ancestors aiming to please the digestive department.We Keralites just love it for the special flavour it offers.This enchanting condiment can be kept for a while if prepared with care.
250 gm ginger,peeled and chopped into thin,round pieces
50 gm green chillies,cut into thin round pieces
1/4-1/2 cup tamarind pulp (squeeze lemon sized tamarind in water and strain)
pinch of turmeric powder
1/2 tsp chilly powder
4-5 tbsp sesame oil
2 tsp jaggery (or to balance the flavour)
1/2 tsp mustard seeds
1 sprig curry leaf
Heat oil in a medium skillet and fry the chopped ginger till it’s roasted well.Drain it in a paper towel and crush it for a better flavour. Fry the chopped chillies.Keep it separately.In another pot heat the tamarind pulp along with turmeric and chilly powders.Mix it well and boil till it turns thick.Meanwhile heat oil in a small skillet and splutter mustard seeds and curry leaves.Pour this over the thick tamarind mixture.Add crushed ginger and chilly to this and mix well.Cook in law heat and add the jaggery slowly checking the flavour.This is to balance the sweet-sour proportion.Add salt and remove from fire.Serve with rice and curries.
*Sending this Puli Inji to Condiment Mela hosted by Srivalli at Cooking 4 all Seasons !