Kerala

Puli inji

Name: Puli inji
Total time: 40 min
Yield: 10 servings
Cuisine: Kerala
Ingredients: a 4 inch piece finely chopped ginger; 3 to 4 finely chopped green chilli; a big lemon sized ball tamarind; 1/3 cup jaggery; 1 1/4 cups water; 1 1/2 tbsp coconut oil; 1 tsp mustard seeds; a pinch fenugreek seeds; 1 dried red chilli; 1 sprig curry leaves; 1/4 tsp turmeric (ground turmeric); 2 tsp red chilli powder (indian red chili powder); 1 tsp salt

Ginger and green chilli simmered in tamarind and jaggery until glossy. The sadya's sweet, sour sting.

40 minTime

1 gProtein each

hotSpice

Inji puli2 chapters · 1 min read

Make it your way

Grandma's wayGinger, tamarind, jaggery.

The original

63kcalsame

1 gproteinsame

1 gfibresame

40minutessame

Classic puli inji.

Per serving, worked out from the ingredient table.

Ingredients

Gingera 4 inch piece, finely chopped

Green chilli3 to 4, finely chopped

Tamarinda big lemon sized ball

Jaggery⅓ cup

Water1¼ cups

Coconut oil1½ tbsp

Mustard seeds1 tsp

Fenugreek seedsa pinch

Dried red chilli1

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)2 tsp

Salt1 tsp

Method

4 steps

1Soak tamarind in the warm water and extract the pulp.
2Heat coconut oil, splutter mustard and fenugreek, add red chilli and curry leaves, then fry ginger and green chilli until golden.
3Add turmeric and chilli powder, then the tamarind water and salt. Simmer until thick.
4Add jaggery and cook until glossy and thick.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Puli inji

Ginger and green chilli simmered in tamarind and jaggery until glossy. The sadya's sweet, sour sting.

40 minTime

1 gProtein each

hotSpice

Inji puli2 chapters · 1 min read

Make it your way

Grandma's wayGinger, tamarind, jaggery.

The original

63kcalsame

1 gproteinsame

1 gfibresame

40minutessame

Classic puli inji.

Per serving, worked out from the ingredient table.

Ingredients

Gingera 4 inch piece, finely chopped

Green chilli3 to 4, finely chopped

Tamarinda big lemon sized ball

Jaggery⅓ cup

Water1¼ cups

Coconut oil1½ tbsp

Mustard seeds1 tsp

Fenugreek seedsa pinch

Dried red chilli1

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)2 tsp

Salt1 tsp

Method

4 steps

1Soak tamarind in the warm water and extract the pulp.
2Heat coconut oil, splutter mustard and fenugreek, add red chilli and curry leaves, then fry ginger and green chilli until golden.
3Add turmeric and chilli powder, then the tamarind water and salt. Simmer until thick.
4Add jaggery and cook until glossy and thick.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Puli inji

Make it your way

Ingredients

Method

Puli inji

Make it your way

Ingredients

Method

Make it a meal