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Onam Festival 2019: Easy Inji Puli Recipe For Your Family
Onam has started and Kerala is decked up and in a complete festive mood. This year the festival is from 1 September to 13 September. The most important part of Onam is the delicious Sadya which famous in almost all the regions of India. The Onam Sadya is nothing but the grand vegetarian meal which is prepared on the day of Onam and served on banana leaves.
There are a number of items which are served on the Sadya. One of them is a special ginger pickle called Inji puli. This pickle is prepared with a lot of ginger, tamarind and jaggery. The sweet and sour taste of the pickle and aroma of ginger makes it hard to resist.
So, here is the Onam special recipe of Inji puli straight from the backwaters of Kerala. Do give it a try.
Serves:
3-4
Preparation
time:
10
minutes
Cooking
time:
15
minutes
Ingredients
- Ginger- 3/4 cup (skin peeled and finely chopped)
- Green chillies - 7 (finely chopped)
- Fenugreek seeds- 1/4 tsp
- Tamarind - gooseberry sized ball
- Jaggery syrup - 1 1/2 tbsp(optional)
-
Salt
-
as
per
taste
To temper - Oil - 4tbsp
- Mustard Seeds - 3/4 tsp
- Curry leaves - a sprig
- Red chillies - 2 (broken)
Procedure
1.
Soak
the
tamarind
in
3/4
cup
of
warm
water
and
keep
it
aside.
2.
Dry
roast
the
fenugreek
and
then
grind
it
into
a
fine
powder
and
keep
it
aside.
3.
Heat
oil
in
a
pan
and
add
mustard
seeds,
curry
leaves
and
red
chillies.
Allow
them
to
splutter.
4.
Then
add
the
chopped
ginger
and
green
chillies.
Fry
till
they
turn
brown.
5.
Filter
the
tamarind
water
and
add
it
to
the
pan
and
mix
well.
6.
Simmer
the
contents
on
low
flame
for
5-6
minutes
till
it
becomes
thick.
7.
Then
add
the
jaggery
water
and
boil
for
another
3-4
minutes.
8.
Finally,
add
the
roasted
fenugreek
powder
and
cook
for
another
2
minutes.
9.
Switch
off
the
flame
and
serve.
Inji puli, Kerala special delight is ready to be served. You can store it in a bottle and keep it refrigerated for 2-3 weeks.
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