Inji Kari - Puli Inji

Inji Kari or Puli Inji can be translated as Ginger Pickle. It is basically ginger and green chillies roasted well and then cooked in a tamarind and jaggery sauce.

It is a must in any Kerala feast. If I have to pick one dish out of the 15 or so that I made for Onam, I think I will pick this one. I have not made it since last Onam and am so surprised that I have not. The batch that I made was over the same day. Now I have to make a bigger batch this time.

Ginger has amazing digestive properties. So comes handy when eating a heavy meal.



Ingredients

Ginger finely chopped 1 cup
Green Chillies 2 chopped
Curry Leaves few
Tamarind Paste 2 tsp
Jaggery 1 tbsp
Chilli Powder 1/2 tsp
Turmeric 1/2 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Hing a 1/4 tsp

Sesame Oil 1/4 cup

Method of Preparation

1. Heat oil in a pan. I recommend a non stick pan. Add the mustard. When it sputters, add fenugreek seeds. When it starts to brown, add the curry leaves.

2. Add the ginger and green chillies. In a medium flame saute till it browns a little. Keep aside.

3. In another pan, heat tamarind paste and 2 cups of water. Add the chilli powder, turmeric powder and hing. Bring to a boil.

4. Add the ginger to this. Boil for a few minutes.

5. Now add the jaggery and cook till it all comes together and most of the water is drained. Some people keep it watery. I like mine a little bit on the drier side.

Store in an airtight container.



Linking this to Onam Special @ Sharan's Samayalarai