Inji Puli is Kerala's most treasured condiment, an integral part of the grand Onam sadhya feast that celebrates the homecoming of legendary King Mahabali. The name translates to "ginger tamarind," perfectly describing this tangy-sweet curry that serves as both a palate cleanser and digestive aid during the elaborate 20-dish banquet. Traditionally served as the third or fourth item on the banana leaf, right after salt and banana chips, this glossy, jam-like condiment blends sourness from aged black tamarind, heat from chillies, and sweetness from jaggery and is said to aid digestion.
Ingredients
UNITSIngredients
200g (¾ cup)Fresh ginger (inji chopped)
40g (¼ cup)Black tamarind (puli)
4 tbspCoconut oil or sesame oil
1 tspMustard seeds
5Dried red chillies
6Green chillies
1 sprigCurry leaves
¼ tspTurmeric powder
1 tspRed chilli powder (mild)
¼ cupJaggery powder
½ tspRoasted fenugreek seeds powder
¼ tsp Asafoetida powder
to tasteSalt
2 cupsHot water
Follow
Directions
Description - Step 1
Step 1: Prepare tamarind extract
Soak tamarind in hot water for 30 minutes. For easier extraction, pressure cook for one whistle. Extract thick pulp using water to make approximately 2 cups of tamarind juice. Set aside.
Description - Step 2
Step 2: Prepare ginger
Wash and peel ginger using a serrated knife or spoon. Slice thinly lengthwise, then cut into fine strips (julienne), and finally chop finely. Alternatively, use a food processor for quicker preparation.
Description - Step 3
Step 3: Create the tempering base
Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter. Add dried red chillies and a pinch of asafoetida, allowing the aromatics to release their fragrance.
Description - Step 4
Step 4: Cook the ginger
Add finely chopped ginger to the tempered oil. Fry on medium heat until the ginger turns golden brown and aromatic, stirring frequently to prevent burning.
Description - Step 5
Step 5: Add aromatics
Add chopped green chillies, curry leaves, and turmeric powder. Fry for 30 seconds to 1 minute on low heat until the curry leaves become crisp.
Description - Step 6
Step 6: Add tamarind and spices
Pour in the tamarind extract, add red chilli powder and remaining asafoetida. Mix well and bring the mixture to a rolling boil.
Description - Step 7
Step 7: Reduce and concentrate
Lower heat to medium and let the mixture simmer until it reduces to half its volume, stirring occasionally to prevent sticking.
Description - Step 8
Step 8: Final seasoning
Add salt, jaggery powder, and roasted fenugreek powder. Mix well and continue cooking until the mixture becomes thick, shiny, and glossy with a flowing consistency like loose jam.
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