Puli Inji | Inji Pulli | Inji Curry ~ Sadya Dish

Inji Curry| Puli inji is one of my favourite in sadyas.This is my MIL's recipe.She prepares it in the earthen pot and my mouth waters to the taste of it.We usually prepare during our lent period too when we abstain ourselves from all non veg items.I, too, followed the same process, but I didn't have an earthen pot here.The best thing of this curry(inji puli) is it can be bottled and stored for days in the refrigerator.Do give this a try n enjoy !!

YouTube #shorts on this recipe is here, click this link. 

Preparation time ~ 10 minutes

Cooking time ~ 20–25 minutes

Author ~ Julie

Serves ~ 10-12 sadya (a tbsp each)

Ingredients

ginger 1/2 cup chopped

green chillies 3-4 chopped

red dry chilli 3-4

hing 1/4 tsp

toor dal(sambhar parippu ) 1tsp

urad dal 1tsp

mustard 1tsp

oil 2 tbsp

jaggery 50gms(a tbsp)

tamarind  (1 lemon size)

salt

chilli powder 3/4 tsp

oil 3tbsp

curry leaves

Method

• Soak the tamarind for 1/2 an hour in water, or soak in hot water for less time and keep aside. In the meantime, soak the jaggery in a tbsp of water and drain the impurities.
• Heat oil in a pan and splutter mustard.Add the toor dal, urad dal and sauté till lightly browned. Add the red chilli and curry leaves.Add the chopped ginger, green chillies and sauté for 5–6 minutes till lightly browned and crisp.Add the chilli powder, hing and salt.Add the tamarind water and boil for 6–7 minutes. Pour the melted jaggery and boil again for 10-15 mts.
• Let the mixture thicken, it may take 20–25 minutes on medium flame. Switch off flame, cool completely, and then refrigerate in glass bottles.

NOTES

* You can even fry the ginger separately and add to the spices.

* You can also temper this at the end.

* Depending on the colour of the jaggery and tamarind, the colour of inji puli differs. Usually old tamarind is used for this recipe to get the dark brown colour.