Puli inji / Inji puli is a traditional, sweet and sour ginger pickle from Kerala. It is a must for Onasadya. Onam sadya is incomplete without this truly lipsmacking and zesty pickle.
Ginger (chopped/grated) - 3/4 cup
Tamarind - amla sized balls - 2
Jaggery - 1/3 cup (crushed)
Green chillies - 3 or 4 (chopped)
Turmeric powder - 1/2 tsp.
Chilli powder - 1/4 tsp.
Hing - a generous pinch
Salt - to taste
Coconut oil / gingelly oil - 2 tablespoons
Mustard seeds - 1 tsp.
Dry red chillies - 2
Curry leaves - 3 sprigs
Clean, peel and finely chop ginger. I grated half of it and finely chopped half of it. Finely chop green chillies.
Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.
Dissolve jaggery in water, strain and keep ready.
Heat coconut oil in a kadai and fry ginger until the raw smell is gone. Be careful not to burn it. Remove it to a plate. The fried ginger can also be ground to paste. In the same kadai, add a spoon of oil and add mustard seeds. When they crackle, add chopped green chillies, red chillies, turmeric powder, chilli powder, hing and curry leaves, saute for a minute. Now add the tamarind extract and bring it to a boil. Add jaggery syrup, fried ginger and salt. Cook the mixture in slow flame until it thickens. It should be neither too thick nor too watery. The consistency should be saucy. When cool, store in a sterilized glass jar.
Puli Inji is now ready to be served.