Puli Inji is an essential ingredient for Onasadya (feast) - for that matter any sadya connected with auspicious events in Kerala. The main ingredient is ginger which is famous for assisting digestion. It also enhances the flavor and variety in the whole spectrum of dishes served during sadya. Recipe from Vanitha Magazine 2011 !!
1 tablespoon oil
1/2 teaspoon mustard seeds
2 spring curry leaves
3 medium size dried red chillies
4 tablespoon finely chopped ginger
2 tablespoon finely chopped green chilli
2 teaspoons tamarind paste or ¼ cup / 50 ml tamarind juice (soak a small lemon sized ball tamarind in ½ cup (100 ml warm water and then extract juice). This step is very important.
75 ml water (less than 1/2 cup)
1/4 teaspoon hing (kaayam / asafoetida)
1/2 teaspoon melted and sieved jaggery
1/2 teaspoon salt
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon uluva podi / powder (methi seed powder)
Heat oil in a frying pan. Add mustard seeds. When they crackle, add broken red chillies and curry leaves and fry till crisp.
Add finely chopped ginger and green chilli and fry on a low to medium heat till golden color and crisp (approximate frying time 15 minutes). At this point, add tamarind paste and water.
Add hing, jaggery, red chilli powder, turmeric powder and salt. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens / golden brown in color.
Keep aside to cool for 15 minutes and mix with uluva podi (methi seed powder). Consume Puli Inji after 1 - 2 hours. Then it'll absorb all the flavors. Serve with rice.