Inji Puli

20 mins
Serves 1
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Directions

  1. 1Chop the ginger finely.
  2. 2Chop the ginger finely.
  3. 3Chop the ginger finely.
  4. 4Add 10 tablespoons of coconut oil to a wok.
  5. 5Add 10 tablespoons of coconut oil to a wok.
  6. 6Add 10 tablespoons of coconut oil to a wok.
  7. 7Add 2 tablespoons of mustard seeds to the hot oil.
  8. 8Add 2 tablespoons of mustard seeds to the hot oil.
  9. 9Add 2 tablespoons of mustard seeds to the hot oil.
  10. 10Once the mustard seeds pop, add 1 tablespoon of fenugreek.
  11. 11Once the mustard seeds pop, add 1 tablespoon of fenugreek.
  12. 12Once the mustard seeds pop, add 1 tablespoon of fenugreek.
  13. 13Add the finely chopped ginger.
  14. 14Add the finely chopped ginger.
  15. 15Add the finely chopped ginger.
  16. 16Leave the ginger to crisp up in the oil for 5-10 minutes.
  17. 17Leave the ginger to crisp up in the oil for 5-10 minutes.
  18. 18Leave the ginger to crisp up in the oil for 5-10 minutes.
  19. 19Add 1 sprig of curry leaves.
  20. 20Add 1 sprig of curry leaves.
  21. 21Add 1 sprig of curry leaves.
  22. 22Add 5 de-seeded and finely chopped red chilies.
  23. 23Add 5 de-seeded and finely chopped red chilies.
  24. 24Add 5 de-seeded and finely chopped red chilies.
  25. 25Add 5 finely chopped dry chilies.
  26. 26Add 5 finely chopped dry chilies.
  27. 27Add 5 finely chopped dry chilies.
  28. 28Add 2 tablespoons of chili powder.
  29. 29Add 2 tablespoons of chili powder.
  30. 30Add 2 tablespoons of chili powder.
  31. 31Add 1 tablespoon of turmeric powder.
  32. 32Add 1 tablespoon of turmeric powder.
  33. 33Add 1 tablespoon of turmeric powder.
  34. 34Add 1 tablespoon of Asafoetida (Hing or Perungayam).
  35. 35Add 1 tablespoon of Asafoetida (Hing or Perungayam).
  36. 36Add 1 tablespoon of Asafoetida (Hing or Perungayam).
  37. 37Add 2 tablespoons of salt.
  38. 38Add 2 tablespoons of salt.
  39. 39Add 2 tablespoons of salt.
  40. 40Dilute 100 grams of tamarind pulp with 3 cups of hot water.
  41. 41Dilute 100 grams of tamarind pulp with 3 cups of hot water.
  42. 42Dilute 100 grams of tamarind pulp with 3 cups of hot water.
  43. 43Add the tamarind extract to the wok.
  44. 44Add the tamarind extract to the wok.
  45. 45Add the tamarind extract to the wok.
  46. 46Allow the mixture to thicken and reduce by boiling vigorously, which will take about 7-8 minutes.
  47. 47Allow the mixture to thicken and reduce by boiling vigorously, which will take about 7-8 minutes.
  48. 48Allow the mixture to thicken and reduce by boiling vigorously, which will take about 7-8 minutes.
  49. 49Add 100 grams of jaggery (cane sugar) to the mixture.
  50. 50Add 100 grams of jaggery (cane sugar) to the mixture.
  51. 51Add 100 grams of jaggery (cane sugar) to the mixture.
  52. 52Continue simmering until it reaches your desired consistency, which will take about 10 minutes.
  53. 53Continue simmering until it reaches your desired consistency, which will take about 10 minutes.
  54. 54Continue simmering until it reaches your desired consistency, which will take about 10 minutes.
  55. 55Once cooled, transfer the inji puli to a sterilized jar or bottle for storage.
  56. 56Once cooled, transfer the inji puli to a sterilized jar or bottle for storage.
  57. 57Once cooled, transfer the inji puli to a sterilized jar or bottle for storage.

Ingredients

  • 200 grams ginger
  • 200 grams ginger
  • 200 grams ginger
  • 10 tablespoons coconut oil
  • 10 tablespoons coconut oil
  • 10 tablespoons coconut oil
  • 2 tablespoons mustard seeds
  • 2 tablespoons mustard seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon fenugreek
  • 1 tablespoon fenugreek
  • 1 tablespoon fenugreek
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 5 pieces red chilies (de-seeded and finely chopped)
  • 5 pieces red chilies (de-seeded and finely chopped)
  • 5 pieces red chilies (de-seeded and finely chopped)
  • 5 pieces dry chilies (finely chopped)
  • 5 pieces dry chilies (finely chopped)
  • 5 pieces dry chilies (finely chopped)
  • 2 tablespoons chilli powder
  • 2 tablespoons chilli powder
  • 2 tablespoons chilli powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon Asafoetida (Hing or Perungayam)
  • 1 tablespoon Asafoetida (Hing or Perungayam)
  • 1 tablespoon Asafoetida (Hing or Perungayam)
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 100 grams tamarind pulp
  • 100 grams tamarind pulp
  • 100 grams tamarind pulp
  • 3 cups hot water
  • 3 cups hot water
  • 3 cups hot water
  • 100 grams jaggery (cane sugar)
  • 100 grams jaggery (cane sugar)
  • 100 grams jaggery (cane sugar)

Equipment

wokladlemason jar (or bottle)

Tips

  • Crisp the ginger well, leave it alone for 5 to 10 minutes.
  • The tamarind needs to thicken and cook through. Be patient.
  • Use jaggery (cane sugar) for a more complex molasses-like flavor than normal sugar.
  • Sterilize your mason jar by dropping it in hot water before adding the pickle.