Puli Inchi /പുളി ഇഞ്ചി/Inji Curry /ഇഞ്ചിമ്പുളി /Onam-Vishu Sadya Special|Eps:no-26

Sadhya is incomplete without injimpuli !!!!.... Its a spicy , tangy , sweet indian sauce with plenty of ginger .. you can see a detailed recipe below or check my blog at :


ചെറിയ വീഡിയോ കാണാൻ ഈ ലിങ്ക് ക്ലിക്ക് ചെയ്യുക -    • Vishu Sadya Special Inji Puli | Sweet...  

Ingredients

Fresh Ginger-1/4kg(finely chopped)

Tamarind-3 lemon sized (soaked in water )

Coconut Oil-5tbsp

Turmeric Powder-1/2tsp

Salt -to taste

Chilly Powder-1 tsp

Mustard seeds-1/2tsp

Curry Leaves-2strings

Small onion-5(chopped)

Dry Red Chilly-3(chopped)

Green Chilly or white chilli -4(finely chopped) or according to the spice level

Jaggery(Sharkara)-according to ur taste


Method

Peel the ginger and cut into long pieces and chop finely…

Or if u have chopper ,chop finely using that.

Pour the finely chopped ginger into salt water and keep it for 10 minutes..

After that wash properly and drain it ..

After draining ,heat coconut oil in a kadai and add the ginger and fry it …

Fry till it become light golden brown colour…

Drain them and keep aside for cooling ..

Then take a blender and crush the fried ginger and keep that aside…

If u like to bite the ginger then no need to crush the fried ginger .

Soak tamarind in one cup of hot water for 15 minutes and extract the juice .

Filter it and keep it aside..

If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder and water.

Mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..

(or u can cook tamarind juice along with salt ,chilli powder d turmeric powder in a cooker in medium heat ..)

Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …

Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )

Now heat remaining oil in a separate pan and add mustard seeds..

When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …

Pour this mixture to the cooked tamarind water…

Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…

Boil till it become a semi medium thick liquid…(add hot water if it became too thick)

Check the salt and jaggery .If u need add more according to ur taste.. ….

(Its better not to add too much jaggery ,u can add half jaggery d half sugar )

Injimpuli gets thicker when it cools down..

So now the tasty injimpuli is ready to serve…

After cooling, transfer into glass container and u can keep it in the fridge for long

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