INJI PULI

There are many ways to do this puli inji.
This recipe belongs to my late grandmother.
All relatives will ask her for a small bottle of this inji puli.
She will always oblige everyone.
We made this for lunch for her prayers.


INJI PULI

Ingredients:

500 grms young ginger
500 grms fresh green matured chillies
500 grms tamarind
1 ½ cups of brown sugar or jaggery ( more if you like sweet)
5 sprigs of curry leaves
10 dry red chillies cut into pieces
2 tsp mustard seeds
¼ cup oil
1 ½ litres of water
Oil for frying
Salt if needed (usually tamarind has salt in it.)

Method:
Skin and slice the ginger and cut it into fine pieces.
Slit the green chillies into four and also cut into fine pieces.
Use 1 ½ litres of water on the tamarind and squeeze out the juice.
Strain it into a wok and boil it on low flame, till it thickens and the raw smell is no more.

Mean while put a wok on fire with oil.
Fry the finely cut ginger till it is lightly browned
Remove to a container.
Fry the green chillies till half fried. Remove it.
Now add the fried ginger and green chillies to the thickened tamarind juice. Add in the sugar and stir well.

Put a pan on fire, add in the ¼ cup of oil. Add in the mustard seeds.
When they splutter add in the curry leaves and the broken dry red chillies. Sauté nicely and add to the cooked tamarind juice.
Stir nicely, the consistency will look like jam.
Remove cool and store in glass jars.