Injimpuli is one of keralas traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isn
t it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..
Ingredients
Fresh Ginger-1/4kg(finely chopped)
Tamarind-3 lemon sized (soaked in water )
Coconut Oil-5tbsp
Turmeric Powder-1/2tsp
Salt -to taste
Chilly Powder-1 tsp
Mustard seeds-1/2tsp
Curry Leaves-2strings
Small onion-5(chopped)
Dry Red Chilly-3(chopped)
Green Chilly or white chilli -4(finely chopped) or according to the spice level
Jaggery(Sharkara)-according to ur taste
Method
Peel the ginger and cut into long pieces and chop finely…
Or if u have chopper ,chop finely using that.
Pour the finely chopped ginger into salt water and keep it for 10 minutes..
After that wash properly and drain it ..
After draining ,heat coconut oil in a kadai and add the ginger and fry it …
Fry till it become light golden brown colour…
Drain them and keep aside for cooling ..
Then take a blender and crush the fried ginger and keep that aside…
If u like to bite the ginger then no need to crush the fried ginger .
Soak tamarind in one cup of hot water for 15 minutes and extract the juice .
Filter it and keep it aside..
If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder and water.
Mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..
(or u can cook tamarind juice along with salt ,chilli powder d turmeric powder in a cooker in medium heat ..)
Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …
Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )
Now heat remaining oil in a separate pan and add mustard seeds..
When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …
Pour this mixture to the cooked tamarind water…
Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…
Boil till it become a semi medium thick liquid…(add hot water if it became too thick)
Check the salt and jaggery .If u need add more according to ur taste.. ….
(Its better not to add too much jaggery ,u can add half jaggery d half sugar )
Injimpuli gets thicker when it cools down..
So now the tasty injimpuli is ready to serve…
After cooling, transfer into glass container and u can keep it in the fridge for long ..
is small onion necessary??? pls let me know abt this, and u said crushing fried ginger, is it enough just crushing it with a spoon or somthing or do we hv to make it a paste?…i realy loved this recipe , so pls help me in this so i can try
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Hi Seeba..
Nice to see ur message .
Yea i used to add small onion ..its gives a nice flavour ..If u want to avoid it u can …And abt the ginger crushing ,i used to fry the ginger till golden colour ..Then keep them aside to cool ..so that it will become crispy ..When cool crush well in a small blender and make them fine powder …Or if u like to bite the ginger u can just crush …Its up to u ..i used to make fine powder … hope by now ur doubts will be clear ..so plz keep in touch and let me knw the result 🙂
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Hi chechi
Today I made Puli inji. Pakshe korch Puli kudi poyo adho ginger less aayi poyo manslavinnilya.what I have to do.should I add more ginger by doing all the process
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Feeling a bitter taste somewhere how to tackle it..
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Dear Veena Chechi,
Injipuli undaki, super ayi vannutto
Thanks for the tips
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