Inji Puli /Puli Inji

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Below is the full recipe for you in a video form on my channel. do support by subscribing it.

Hello friends , after a short break bringing to you a new recipe :-

f you ever been invited to any kerala sadya by friends or colleague or been to any malayalee's marriage or have visited a Swami Ayyapa temple and fell in love with the lip smacking Kerala delicacies in form of food or prasad ,here is one such recipe that you can try making yourself .

Inji Puli is a chutney which is basically a combination of different flavors ,which enhances the taste of other delicacies served along.

Find more about the method by also watching the video - until then Happy Cooking

Ingredients as below :-

Method :- >>

1) Take a tamarind as much as you think of making . To begin with 250 gram half of the full packet would be a good amount to begin with .

* Complete packet of 500 g , would make Inji puli for 200 or more people.

2) The below image of tamarind piece would be good enough to begin with.

3 ) First give a quick rinse to the tamarind. Then In a large bowl, soak the tamarind piece for a good 3- 4 hours . This step will help to mash out all the tamarind pulp we looking for.

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4) After 4 hrs , use your clean hand or a whisk to loosen all the tamarind pulp out.

5) And filter the pulp through the sieve. And whatever is left over the sieve , put it back into the bowl and add 1 glass of water and mash and filter it again , until you have clean tamarind waste and no pulp left .

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6) Dry Roast :-

1) Mustard Seeds 1 Tsp

2) Fenugreek Seeds 1/2 Tsp

3) White Sesame Seeds 1 Tsp

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And powder them together or separate & Keep it aside.

7) The most difficult & important step is to chop green chillies and ginger, we need minced pieces. Very thin.

You can for sure use food processor, if you are not used to chopping them.

Take 1/2 cup to 1 cup of both green chillies and Ginger .

* Disclaimer :- Can have burning effect on your skin , if you touch anywhere on your face /skin with the same hand you chopped the green chillies. so make sure you wash your hand with soap !

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8) We also need washed CURRY LEAVES , pat it dry with kitchen towel and chop them into small piece.

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9) In a large pan , pour the tamarind pulp that you just removed , but this time you have to pour it through TEA FILTER , so to catch very minute pieces of any foreign particle.

10 ) PUT THE PAN ON THE FLAME.

11) a) Add 1 Tsp of Salt ( as per your taste).

b) Add 1/2 tsp of Red Chili Powder .

c) Add 1/2 Tsp of Turmeric Powder.

And let it cook and boil on low-medium flame- for atleast 15-20 mins . make sure don't let it thicken too much or you will end up in having too thick Inji Puli which will be difficult to scoop.

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FOR TEMPERING :-

12) In another pan , add Coconut oil 2-3 Tbsp and roast the Curry Leaves first, then Ginger and Green chillies and sauté until they turn crispy. make sure you don't burn it .

You can follow the Video for how it should look like.

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13 ) Now pour this tempering in the pan containing the tamarind pulp along with the powder of fenugreek/sesame/Mustard and keep stirring , until the overall recipe slightly thickens or achieve the required consistency. - 5 -10 mins .

Your Enji Puli / Puli Enji / Mulaga pachadi recipe is ready .

Store it in a air tight container in the fridge ( you don't need to store in freezer , it stays fresh in refrigerator itself) . It is all good in fridge for 6-12 months . how cool is that ?!!

Do leave your valuable reviews and comments - would love to read through it . Thanks

Thanks you so much !