PULI INJI, INJI PULI

Puli inji is a kind of pickle made and served during Sadhya (feast).  For any festival like Onam, marriage etc. it is a part of the feast.  It is served on the left hand side corner of the Plantain leaf along with other pickle like naranga (lime), mango.    This tangy  pickle tastes good with curd rice.

Basically, it is made with the old tamarind i.e. slightly blackish in colour, however, you can use the fresh tamarind also but the colour differs.

Preparation time: 10 minutes.
cooking time 20 - 30 minutes.

Ingredients

Tamarind pulp - 1 cup
Green chillies - 2-3 (finely chopped)
Ginger - a medium size piece (finely chopped)
Jaggery - 1 piece
Turmeric powder - 1/4 tsp
salt - as required


TEMPERING

Oil - 1 tsp
Curry leaves - few
Mustard seeds - 1 tsp
Channa dal (Bengal Gram) - 1/4 tsp
Asafoetida - 1/4 tsp


Method

1. Heat  oil in a kadai, add the mustard seeds,  and channa dal.
2. When it splutters, add the chopped green chilly, ginger and curry leaves, asafoetida.. Saute for a minute.
3. Add the tamarind pulp, turmeric powder, salt, jaggery  and boil
4.cook the same till  it is reduced to half and reaches a semi solid consistency. It should not be watery.
5. Remove from the gas, cool and keep refrigerated.
6.  Lasts a month if kept in fridge and handled properly.

How to serve:

Can serve with dal rice, molagootal rice, curd rice, dosa etc.

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