Inji puli (puli inji)
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A sweet, sour and hot relish of ginger, tamarind, green chilli and jaggery, served in a small spoonful on the sadya leaf.
Region: KeralaOccasion: Onam and Vishu sadya; with curd riceTime: 35 minServes: 1 small jarVegan
Ingredients
- ½ cup ginger, finely chopped
- 4 green chillies, finely chopped
- A lemon-sized ball of tamarind soaked in 1½ cups warm water
- ¼ cup grated jaggery
- ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp roasted fenugreek powder, salt
- 2 tbsp coconut oil, ½ tsp mustard seeds, curry leaves
Method
- Heat the coconut oil, splutter the mustard and add curry leaves.
- Fry the ginger and green chillies on low heat until golden.
- Add turmeric and chilli powder, then the tamarind water and salt. Simmer until it thickens.
- Add the jaggery and cook until thick and glossy. Stir in the fenugreek powder.
- Cool and store in a clean, dry jar.
History
Inji puli is one of the oldest relishes of the sadya and is believed in Kerala tradition to aid digestion of the large feast.
Significance
It is served in a small spoonful at the start of the sadya, and a jar is kept at home to eat with curd rice.