Snapguide

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.

6
STEPS
INGREDIENTS
Chop chillies fine

Chop chillies fine

Chop ginger into very small cubes

Chop ginger into very small cubes

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

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

Keep the tamarind juice as thick as possible

Keep the tamarind juice as thick as possible

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

Then add chopped chillies and stir

Then add chopped chillies and stir

Add tamarind juice and stir thoroughly.

Add tamarind juice and stir thoroughly.

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.

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.

  • 6.0Tbsp Sesame Oil
  • 2.0Tbsp Mustard seeds
  • 250.0g Tamarind
  • 2.0Tbsp Urad Dal
  • 1.0tsp Asafoetida
  • 1.0c Green Chillies
  • 50.0g Fresh ginger
  • 2.0tsp Salt
  • 100.0g Jaggery
  • 2.0 Dried red chillies
  • 1.0tsp Turmeric powder