How to Make Puli Inji

A spicy tangy paste/ chutney to mix with rice or to have as a dip for dosas and other delicious South Indian snacks. This recipe is courtesy of Mrs. Visalam Venkateswaran.

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How to Make Puli Inji Recipe
9 Steps
Ingredients
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1
Chop chillies fine

Chop chillies fine

2
Chop ginger into very small cubes

Chop ginger into very small cubes

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3
Soak tamarind in hot water and remove all seeds and insoluble bits

Soak tamarind in hot water and remove all seeds and insoluble bits

4
Keep the tamarind juice as thick as possible

Keep the tamarind juice as thick as possible

5
Pour oil into a wok, heat up and add mustard, dried chilli, asaefoetida, urad dal and wait for mustard to pop

Pour oil into a wok, heat up and add mustard, dried chilli, asaefoetida, urad dal and wait for mustard to pop

6
Then add chopped chillies and stir

Then add chopped chillies and stir

7
Add tamarind juice and stir thoroughly.

Add tamarind juice and stir thoroughly.

8
Add ginger, salt, turmeric powder and jaggery. Stir till dissolved. Boil mixture till it becomes thick.

Add ginger, salt, turmeric powder and jaggery. Stir till dissolved. Boil mixture till it becomes thick.

9
Enjoy as a side dish with dosas, curd rice etc. Puli Inji can be used as an alternative to pickles. Great travel companion to spice up some of the bland food you get on the road.

Enjoy as a side dish with dosas, curd rice etc. Puli Inji can be used as an alternative to pickles. Great travel companion to spice up some of the bland food you get on the road.

Ingredients

6 Tablespoons Sesame Oil 
2 Tablespoons Mustard seeds 
250 Grams Tamarind 
2 Tablespoons Urad Dal 
1 Teaspoon Asafoetida 
1 Cup Green Chillies 
50 Grams Fresh ginger 
2 Teaspoons Salt 
100 Grams Jaggery 
2 Dried red chillies 
1 Teaspoon Turmeric powder 
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