Inji Puli / Tangy ginger curry

Inji puli is a spicy tangy ginger curry made in Kerala. I love this curry as it is easy to make and tastes awesome.! My Mum makes it often and is one of my favorites.! :):) Slurp.! It can be had with plain white rice along with papad. Goes well with Curd rice too.

Ingredients

• Ginger - 5-6 teaspoons finely chopped/ 1/4th cup
• Tamarind pulp made from a lemon sized tamarind
• Green chillies - 2 to 3 slit lengthwise
• Jaggery* - 1 teaspoon
• Turmeric powder - 1/4th teaspoon
• Red chilli powder or sambar powder - 1/2 teaspoon
• Hing - 1 pinch
• Salt - as required

Tempering

• Sesame oil - 1 teaspoon
• Mustard - teaspoon
• Fenugreek seeds - a pinch
• Urad dal - 1/2 teaspoon
• Curry leaves - 1 sprig finely chopped

Preparation

• Take a small deep fry pan, pour oil when hot add all items under tempering. Then add ginger, green chilli and fry for a minute.
• Now pour the tamarind pulp extract (use your hand and filter the tamarind husk). When it begins to boil add turmeric powder, red chilli or sambar powder and let it boil on low medium flame for 10 minutes.
• Add salt and jaggery and boil it further. Let it become thick in consistency. The quantity will reduce. Switch off and serve with plain hot rice.

Note : Adding jaggery will sweeten the dish a little. If you like it spicy hot, then skip the jaggery. I don't add it either.

 

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