Puli Injii

 

Ingredients

Fiberless ginger 100 g (grate half the ginger and sliver the rest as julienne)

Green chillies 8 to 10 (spliced into 1″ pieces)

Tamarind pulp (thick) from a medium lemon-sized ball soaked in hot water

Powdered jaggery 1 tbsp

Salt 1 tsp or to taste

Fenugreek powder 1 tsp (roast 1 tsp fenugreek seeds till brown and powder)

Asafotida ½ tsp

Turmeric powder ¾ tsp

Mustard seeds 1 tsp

Red chilli powder 1 tsp

Oil 3 tbsp (preferably sesame oil aka gingelly oil)

Method

  • Heat 1 tbsp oil in a wok and when hot saute the chilli pieces on a low flame. Add the ginger julienne and grated ginger and saute for a couple of minute.
  • Transfer the mix to a dish and keep aside to be used later.
  • Heat the remaining oil in the wok and let the mustard seeds crackle.
  • Transfer the tamarind pulp to the wok kept on a low flame and add turmeric powder, salt and jaggery to it.
  • When the mix starts thickening add the powdered fenugreek, asafotida and the sauteed chilli/ginger mix.
  • Leave it on low flame for two minutes and let the mix cool before transferring to a bottle.
  • Can be stored for 10 days in the refrigerator.
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2 thoughts on “Puli Injii

    1. It is easy for one preserve at room temperature in ur climatic conditions as they are conducive. Wish one could say such things in Chennai where it is humid much of the year 😦

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