#puliinji

[chefveenank]

Started our food pick up and delivery for students a couple of weeks ago. We post the menu on Sunday evening, order by Monday evening for Wednesday pick up and delivery. Delivery only for UT Dallas students as of now. This was our menu this week. 1. Mullangi vengaya sambhar- (Radish onion) 2. Chow-chow kootu (Chayote squash) 3. Beetroot curry 4. Kollu Rasam (Horsegram) 5. Appalam spicy Kuzhambhu- 6. Lemon rice mix w peanuts (rice not included) 7. Potato capsicum/bell pepper dry curry 8. Pickle: Puli Inji (Ginger chili tamarind pickle) #togofood #utdallas #studentsspecial #southindianfood #homestylecooking #healthyfood #mullangisambar #kollurasam #horsegram #appalakulambu #beetroot #aloocapsicum #puliinji #injipuli #cookbookauthor #mytriedandtruevegetarianrecipes #kindlebooks #womenentrepreneurs #womenchefs #womenauthors #kkfoodtogo https://www.instagram.com/p/CMS0Q61B42H/?igshid=b42gllz8ukpz

[meerasmenu]

Hello Dears.... Onam Series Recipe No. 3 Inji Curry / Puli Inji #injicurry #puliinji #injipuli #onamrecipes #sadhya #sadya #keralafood #keralarecipes https://www.instagram.com/p/CERPkArDqJP/?igshid=leqdbwwgbxg

[kothiyavunu]

One of the star dishes of a Kerala Sadya - Puli Inji-Inji Puli/Kerala Ginger Pickle! The heat from the chilies, spiciness, and flavor from the ginger, sweetness from jaggery, and tartness from tamarind make this unique special Kerala pickle. Do check the video. I have shared an easy version without Compromising the taste or texture. Hope you all will enjoy making this easy version of Puli Inji-Inji Puli. Don't forget to share the feedback if you get a chance to try.

[panfusine]

#breakfast - fresh #Idli with my newly discovered pet #ingredient - #montmorency #cherries - I pitted these and used them to make a classic #condiment from #kerala - I call it #cherry #inji ( a play on the original name of the dish #puliinji ) . Freshly chopped #gingerroot , #jalapeno and #birdseyechilli stewed down with the pitted #cherries and spiced with simply #mustardseed , #turmeric and #hing . #vegan #glutenfree #chutney #southindian

[mangosapiens-blog]

#cooking #recipes #onam #tamarindcurry #tamarind #curry #injipuli #puliinji

[canbrindhaskitchenandtips]

Puli Inji (Spicy Ginger in Tamarind Sauce)

*****************************************************

Puli Inji can be literally translated into Tamarind (Puli) Ginger (Inji). It is tangy and spicy . When the balance among ginger, green chillies and other spices are perfect, the taste is heavenly. Puli inji is a good accompaniment to yogurt rice. I like to mix it with plain rice and eat. . Puli inji is a good accompaniment to yougurt rice. I like to mix it with plain rice and eat

.A while ago, my daughter wanted me to post a recipe for Puli Inji. She likes to eat her morning oats with spicy additions.

Let us see how to make Puli Inji.

Ingredients:

¾ cup of finely chopped ginger

10 to 15 green chillies made into a paste.

1 tsp. of black pepper- powdered

3 ½ to 4 tsp of salt

3 balls of Tamarind 1 ¼ inches diameter ( roughly a tiny lemon size)

½ tsp of Turmeric powder

2 to 3 tsp of Brown sugar or Coconut sugar

¼ tsp. of Fenugreek powder (dry fried and powdered)

1 tsp of mustard seeds

¼ tsp (or to your liking) of asafoetida (hing/perungaayam)

A few curry leaves

6 tsps. of Indian Sesame/Gingely oil

Steps:

Microwave  the tamarind with ½ a cup of water for a minute or two. When cool, extract juice from the tamarind, about 1 ½  cups. Thicker the juice it is better as it takes less time to get done. Too little may leave raw smell of tamarind in the Puli inji. Add the turmeric powder and salt to it and mix well.

Under medium flame, in a deep pan, add 3 tsps of gingely/sesame oil. When hot, add the mustard seeds and temper it to make the seeds pop, add the asafoetida, torn curry leaves, and give a quick saute for a few seconds. Add the ginger and sauté for a few more minutes till you find that the ginger is coated with oil, and beginning to cook. Add the green chilli paste and the black pepper and mix well. Add the tamarind extract and let the puli inji boil. When it starts boiling, reduce flame, stir often. When the puli inji becomes thicker or turn into your desired consistency, turn off the flame. Add the fenugreek powder and the brown sugar.(Dry fry fenugreek and powder it) and the rest of the oil. Mix well. When cool, store in a glass bottle in the fridge.

Brindha’s Notes:

The Thailand tamarind is sourer than the Indian tamarind. So, you may want to boil it for some time before you add it to the puli inji, as it takes longer time for the raw smell to leave the puli. I used Thailand tamarind, as I ran out of Indian one. If using Indian one,  you may need a bit more of tamarind. Again sourness is a preference. Use as suitable to your taste. Start with the 3 balls of Tamarind and if you need more sourness, you can add a tsp. of Tamarind paste at the end and boil for a few more minutes.

Adding brown sugar is optional.

Green chillies’s spiciness differs from Chillies to chillies. I used local BC chillies. Instead of grinding , you can finely chop the green chillies. I find, that grinding is easier on hands and it blends well with the Puli Inji.

You can also add a tsp of dry fried and powdered white sesame seeds.

If you have any questions or comments reach out to me at cbktcbkt@gmail.com.

This is Brindha from Vancouver, Canada.

Facebook link:

https://www.facebook.com/canbrindhaskitchenandtips/posts/584610161690446

[foodsuite]

Onam Festival Special Food- Puliinji (Tamarind with Ginger)

Today is culture rich festival called Onam, in Kerala. This is a most important and famous festival of Kerala. People celebrate this festival with joy , and make others happy by doing lot of traditional South Indian foods. Main reason of onam is that people believed , this festival is celebrated to welcome King Mahabali, whose spirit is said to visit Kerala at the time of Onam.  

The most awesome part of Onam celebration is the grand feast called Onasadya, prepared on Thiruonam. It is a nine course meal consisting of 11 to 13 essential dishes. Onasadya is served on banana leaves and people sit on a mat laid on the floor to have the meals. These are the traditional foods of Kerala that is specially prepared in every home during this festival.  Try these traditional dishes with love and dedicate to your lovable ones.

Main food of sadya is boiled plain rice, that is served with different types of dishes  which include curries like dal gravy(sambar), Rasam, Pulisseri and others such as mushroom, Avial( boiled vegetables),  Thoran, Olan, Pachadi, Mango pickle,puliinji, Naranga curry , papadum, Banana, Banana chips.

Puliinji

Image src:

This is the one of food items of sadya .

Things needed:

Ginger – 25 gram

Green Chilly – 5 nos

Tamarind –  Lemon size

Turmeric powder – ¼ tsp

Chili powder – ½ tsp

Asafetida powder – ¼ tsp

Jaggery – 25 gram

Curry leaves – 1 spring

Fenugreek Seeds – ½ tsp

Salt – Asneeded

Water – 2 cups

For Sauté:

Coconut Oil – As needed

Mustard Seed – ½ tsp

Dried Red Chilly – 2 pieces

  Preparation Method:

  1. Heat the oil and sauté the mustard,red chilly for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and keep it for 10 minutes .

  2. Take the liquid separately and heat with Turmeric, Chilly, Asafoetida powders, Jaggery, Curry leaves, Fenugreek seeds and boil the solution until it becomes thick.

  3. Now add the Fried ginger and chilly pieces and leave it for 20 minutes and then switch off the flame. Now the traditional onam  festival food “Puliinji” is ready.  Serve after it cools down .

************************************Happy Onam**************************************

If you have any information or doubt kindly let me know in comments. Please share your feedback.

                                                                              By  Narayan