Monday, July 10, 2017

Inji Puli(Ginger Tamarind Chutney)

A long pending post and the most asked recipe.I very often make this inji puli at home and stock it in fridge.It is basically a recipe from the Palakkad Brahmin cuisine and a common one in their weddings.I look forward to it whenever I get to attend their weddings!They chop the ginger and green chillies into small pieces and add it to the recipe but this recipe varies slightly in texture as I prefer to grind the ginger and green chillies to a fine paste before adding it to the recipe.Enough of blah blah blah...Here is the recipe...

Makes a small jar(around 60-70 gms)
preparation time:20 minutes


Peeled ginger-50 gms
Green chillies(medium spicy)-5
Tamarind extract- from Big gooseberry  size or 35 g
Sesame oil or gingelly oil-5 tbsp
mustard seeds-1 tsp
Asafoetida or hing-1 tsp
Turmeric powder-1/2 tsp
Jaggery-2 tbsp
salt-  as required


1. Peel the ginger and cut in to cubes.Soak the tamarind in 1/4 cup of water.

2. Grind the green chillies and the ginger in to a fine paste by adding a little water.

3.Heat a wok and add the oil and mustard seeds.Once it splutters add the ginger and chilli paste.Mix well .

4. Add asafoetida ,salt,turmeric powder and the tamarind extract.Mix it well and simmer the flame.
Close the wok with a lid and cook till the oil separates from the mixture.

5.Add the jaggery to the thokku and mix weel.Remove from the heat and once it cools down, store it in a clean and dry glass jar. Refrigerate and usea dry spoon.Yummy Inji Puli Thokku is ready to be served with curd rice. 


*Increase or decrease the green chillies based on your spice level.
*Add more jaggery if you are sweet toothed.
*If the mixtures is not sauteed till the oil separates then you might get the raw smell of ginger and is not good for your tummy.

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