Inji Pulli, also known as Puli Inji or Ginger Tamarind Chutney, is a popular South Indian condiment that combines the flavors of ginger, tamarind, jaggery, and spices. It’s a sweet, tangy, and slightly spicy chutney that is often served as an accompaniment to rice or as a side dish for festive meals. Here’s the recipe:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1/4 cup ginger, finely chopped
- 1/4 cup tamarind pulp (soaked in water and strained)
- 1/2 cup jaggery, grated or chopped
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (methi seeds)
- 2-3 dry red chilies, broken into pieces
- A pinch of asafoetida (hing)
- A few curry leaves
- 2 tablespoons oil
- Salt to taste
Instructions:
- Prepare Ginger: Peel the ginger and finely chop it. You can use a food processor or a sharp knife for this.
- Prepare Tamarind Pulp: Soak tamarind in warm water for a few minutes. Squeeze the tamarind to extract the pulp. Strain and set aside.
- Prepare Jaggery Syrup: In a pan, heat jaggery with a little water over medium heat to make a syrup. Strain to remove any impurities and set aside.
- Cook Ginger: In a pan, heat oil over medium heat. Add mustard seeds and let them splutter. Add fenugreek seeds, dry red chili pieces, and curry leaves. Sauté for a minute.
- Add Ginger: Add the finely chopped ginger to the pan and sauté for a few minutes until it’s aromatic.
- Add Tamarind Pulp: Pour the tamarind pulp into the pan and mix well with the ginger.
- Add Jaggery Syrup: Add the prepared jaggery syrup to the pan and mix well. Let the mixture simmer for a few minutes.
- Simmer: Allow the chutney to simmer over low heat until it thickens and the flavors blend together. Stir occasionally to prevent sticking.
- Tempering: In a separate small pan, heat a little oil. Add mustard seeds and let them splutter. Add asafoetida and curry leaves. Sauté for a minute.
- Add Tempering: Pour the tempered mixture over the chutney and mix well.
- Cool and Serve: Once the chutney reaches the desired consistency, turn off the heat and let it cool.
Cook’s Tips:
- Adjust the sweetness and tanginess of the chutney by varying the amount of jaggery and tamarind.
- You can add a pinch of turmeric powder for color and flavor.
- The chutney tends to thicken as it cools down, so adjust the consistency accordingly.
Enjoy: Inji Pulli can be served as a side dish with rice, dosa, idli, or even with snacks. Its unique blend of flavors makes it a versatile and delicious addition to your meals.
