Imported from Instagram

Kerala Inji Puli (Ginger-Tamarind Chutney)

Name: Kerala Inji Puli (Ginger-Tamarind Chutney)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Cuisine: South Asian
Ingredients: 250 g Ginger (Peeled and finely chopped into very tiny pieces); 250 g Tamarind (Soaked in hot water; squeeze and strain to make tamarind extract); 2 Green chillies (Finely chopped); 1 tbsp Coconut oil; 0.5 tsp Mustard seeds; 2 Dried red chillies (Broken into 4 pieces each); 5 Curry leaves (Source specifies 5–6 leaves); 0.25 tsp Turmeric powder; 1 tsp Chilli powder; 2 tsp Coriander powder; 0.5 tsp Roasted fenugreek powder; 250 g Jaggery (Used to prepare jaggery syrup); 1 tsp Salt (Or as required); Hot water (As required for soaking the tamarind and preparing the extract)

Recipe by Sharadamma's Thattukada @sharadammasthattukada · Instagram

Imported by Evangeline Edison on SeeMeCook

A traditional Kerala condiment made with finely chopped ginger, tamarind extract, jaggery, and aromatic spices. It is cooked until thick, glossy, and deep blackish-brown, and is served with rice or as part of a Kerala sadya, especially during Onam.

12 servings55 minSouth Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

250 g Ginger (Peeled and finely chopped into very tiny pieces)
250 g Tamarind (Soaked in hot water; squeeze and strain to make tamarind extract)
2 Green chillies (Finely chopped)
1 tbsp Coconut oil
0.5 tsp Mustard seeds
2 Dried red chillies (Broken into 4 pieces each)
5 Curry leaves (Source specifies 5–6 leaves)
0.25 tsp Turmeric powder
1 tsp Chilli powder
2 tsp Coriander powder
0.5 tsp Roasted fenugreek powder
250 g Jaggery (Used to prepare jaggery syrup)
1 tsp Salt (Or as required)
Hot water (As required for soaking the tamarind and preparing the extract)

Steps

1
Peel the ginger and finely chop 250 g into very tiny pieces. Soak 250 g tamarind in hot water, squeeze it well, and strain the liquid to obtain the tamarind extract.
2
Heat 1 tablespoon coconut oil in a medium-sized earthen pot, or manchatti.
3
Add the mustard seeds and let them splutter in the hot oil.
4
Add the dried red chillies, broken into four pieces each, followed by the curry leaves.
5
Add the finely chopped ginger and green chillies. Sauté well until the ginger is cooked and lightly reddish-brown.
6
Add the prepared tamarind extract and cook for about 15 minutes.
7
Add the turmeric powder, chilli powder, coriander powder, roasted fenugreek powder, and salt. Mix well.
8
Add the prepared jaggery syrup and combine everything thoroughly.
9
Continue cooking and stirring until the Inji Puli becomes thick, glossy, and deep blackish-brown.
10
Check that the finished Inji Puli has a rich, thick consistency with tiny finely chopped ginger pieces distributed throughout.
11
Serve with hot rice or as part of a traditional Kerala sadya.

Notes

The source does not specify the amount of hot water or the method and yield for preparing the jaggery syrup. It recommends serving the condiment with hot rice or as part of an Onam Kerala sadya.