Ingredients for Puli Inji Recipe
- Ginger - 1/2 Cup (Finely Chopped)
- Green Chilli - 3 to 4 Nos
- Tamarind - a small lemon size
- Turmeric Powder - 1/4 tsp
- Red Chilly Powder - 1/2 tsp
- Small Onions
- Jaggery - 1/4 Cup
- Coconut Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Dried Red Chilli - 1 to 2
- Curry Leaves
- Salt As Needed
Preparation of Inji Puli Onam Sadya Recipe
Sak the tamarind in water for 10 to 15 minutes and extract the tamarind juice and keep aside.
Clean and peel the ginger and chop them finely and add salt and water to it keep them for 5 to 10 minutes.
Take the soaked ginger and drain the extra water.
Heat the coconut oil and add the drained ginger till it turns brown and turn off the flame.
After the fried ginger gets cool grind them.
Take a kadai or a pot and add tamarind water along with salt, turmeric powder, red chilly powder and mix them.
Allow them to boil in low flame till they gets thick.
Take a cup of water and add jaggery and let the jaggery disolves and filter them and keep aside.
Heat a tsp of coconut oil and add mustard seeds and wait till it gets popped.
Then, add chopped onion, dry red chilly, chopped green chilly and curry leaves and saute them well till brown color.
Put the roasted mixture to the boiled tamarind water.
Then add the crushed ginger and jaggery water to them and let them boil in low flame.
Boil them till it becomes thick and reduces to half (Like a pickle consistency)
Finally, "PuliInji", our Kerala traditional onam sadya recipe is ready.
Tips - PuliInji sadya Recipe
After the dish gets cool transfer them to a clean sterilized bottle to jar so that we can keep them for 2 to 3 days.
For sadya, we can cook them before a day that the flavor sets well.