One could call Inji Puli (ginger tamarind) an appetizer or a condiment. It is had in very small quantities, much like an Indian pickle. It combines many flavors in a tiny dollop- sweet, sour, spicy, tangy all at the same time.
Almost always a rich dark brown to black in color, it is one of the first few items placed on the banana leaf for Kerala sadhya.
3 tbsp Coconut oil
2 tsp Black Mustard seeds
15 Curry leaves
4 Green chillies (chopped fine)
2 Dry red chillies
1 cup Ginger (chopped fine)
6 tbsp Tamarind paste
2 tbsp Jaggery (grated)
1 tbsp Water
Salt to taste
1. Heat jaggery with water stirring continuously.
2. Strain for any impurities and keep aside
3. Heat oil in a pan and add the mustard seeds.
4. Once they crackle, add the curry leaves and chopped chillies and saute for a minute
5. Add the dry red chillies and fry
6. Add the chopped ginger and salt to this and mix well. You are not looking for it to get any color from cooking. Rather the ginger should turn translucent.
7. Add the tamarind paste and strained jaggery liquid to this and cook stirring for 5 minutes
8. Once completely cool, bottle up ensuring that there is a thin layer of oil protecting the surface so that it doesn’t spoil
9. Store in fridge until serving
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