Puli Inji Recipe - Tamarind and Ginger Chutney
A vegetarian South Indian Recipes recipe with tamarind water - from 40 grams of tamarind, tablespoons ginger - chopped, tablespoons green chillies - chopped. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the Puli Inji recipe, heat a tablespoon of oil in a saucepan; add the mustard seeds, fenugreek seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon) - 2
Stir in the asafoetida, curry leaves, ginger and green chillies
tablespoons ginger - chopped(2)tablespoons green chillies - chopped(2)red chilli powder(1/4 teaspoon)asafoetida (hing)(1/4 teaspoon)sprig curry leaves - finely chopped(3) - 3
Saute for a few seconds
- 4
Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste
tamarind water - from 40 grams of tamarind(1 cup)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon)tablespoons jaggery(3)salt - to taste - 5
With heat on high, allow the puli inii mixture to come to boil
- 6
Once it comes to a boil, turn the heat to low and simmer the the puli inji for about 15 minutes until the mixture becomes a little thick
- 7
At this point, turn off the heat and check the salt and adjust to taste accordingly
salt - to taste - 8
Transfer the Puli inji to a serving bowl and serve hot
- 9
The Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks and used as and when desired
- 10
Serve Puli Inji with almost everything like dosa, idli, chilla, and especially with Upma Kozhukattai
Rate this recipe
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Puli Inji Recipe - Tamarind and Ginger Chutney
A vegetarian South Indian Recipes recipe with tamarind water - from 40 grams of tamarind, tablespoons ginger - chopped, tablespoons green chillies - chopped. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
10 steps- 1
To begin making the Puli Inji recipe, heat a tablespoon of oil in a saucepan; add the mustard seeds, fenugreek seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon) - 2
Stir in the asafoetida, curry leaves, ginger and green chillies
tablespoons ginger - chopped(2)tablespoons green chillies - chopped(2)red chilli powder(1/4 teaspoon)asafoetida (hing)(1/4 teaspoon)sprig curry leaves - finely chopped(3) - 3
Saute for a few seconds
- 4
Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste
tamarind water - from 40 grams of tamarind(1 cup)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon)tablespoons jaggery(3)salt - to taste - 5
With heat on high, allow the puli inii mixture to come to boil
- 6
Once it comes to a boil, turn the heat to low and simmer the the puli inji for about 15 minutes until the mixture becomes a little thick
- 7
At this point, turn off the heat and check the salt and adjust to taste accordingly
salt - to taste - 8
Transfer the Puli inji to a serving bowl and serve hot
- 9
The Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks and used as and when desired
- 10
Serve Puli Inji with almost everything like dosa, idli, chilla, and especially with Upma Kozhukattai
Rate this recipe
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