Inji Puli | Inji Curry | Adrak Curry | Lunch Recipes | Ginger Recipes | Healthy Recipes

Inji Puli | Inji Curry | Adrak Curry | Lunch Recipes | Ginger Recipe | Curry Recipes | Healthy Recipes

Inji Puli is an amazing side dish made with ginger and tamarind as the base ingredients. This is unique in taste and best served with rice, dosa and idly.

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To Make Inji Puli

Tamarind – 1 No.
Ginger – 200 Gms
Warm Water
Gingelly Oil – 6 Tbsp
Shallots – 15 Nos (sliced)
Green Chilli – 4 Nos (chopped)
Turmeric Powder – 1/2 Tsp
Salt – 1 Tsp
Chilli Powder – 3 Tsp
Powdered Jaggery – 7 Tsp

To Make Tempering

Oil – 1 1/2 Tsp
Urad Dal – 1/2 Tsp
Mustard Seeds – 1/2 Tsp
Asafoetida Powder – 1/4 Tsp
Few Red Chillies

Method:

1. Wash and soak the tamarind in warm water.
2. Peel the ginger skin and chop it into small pieces.
3. To a kadai, add oil and drop the chopped ginger in it.
4. Saute the ginger for 5-10 mins on medium flame.
5. Then add the shallots, green chilies and saute for another 5 mins.
6. Now add turmeric powder, salt and red chili powder.
7. Mix everything well and cook for about 2 mins.
8. To the masala, strain and add the tamarind puree and cook until it thickens.
9. Then add the powdered jaggery.
10 Cook for 15 mins on medium flame.
11. Once the jaggery melts, gravy thickens and oil is separated, turn off the stove.
12. To a tempering pan, add oil, urad dal, mustard seeds, asafoetida powder and red chilies.
13. Once the mustard seeds splutter, turn off the stove and add curry leaves.
14. Transfer the tempering to the kadai. Give it a quick mix.
15. That’s it, Inji Puli is ready to be served.
16. It can be enjoyed with Rice, Dosa, Idly or any other tiffins.
*Inji Puli can be stored in refrigerator for about a month

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