Injipuli/Injipachadi/Ginger chutney Recipe. Injipuli/Injipachadi/Ginger chutney is one of Kerala's traditional recipe. It has an important place in sadya. No sadya is complete without Injimpuli.
Chettinad Poondu Oorugai/ Garlic pickle recipe by Revathy Shanmugam. Puli Inji Recipe – Tamarind and Ginger Chutney. You have to try this slip smacking Puli Inji Recipe which is a sweet, spicy and tangy Tamarind and Ginger Chutney perfect to have along with dosa, parathas and especially Upma. You can have Injipuli/Injipachadi/Ginger chutney Recipe using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Injipuli/Injipachadi/Ginger chutney Recipe
- It’s of Fresh Ginger-1/4kg(finely chopped).
- You need of Tamarind-3 lemon sized (soaked in water).
- It’s of Coconut Oil-5tbsp.
- You need of Turmeric powder-1/2tsp.
- Prepare tbsp of Chilly Powder-1.
- It’s of Coriander powder-1tbsp.
- You need of Mustard Seeds-1/2tsp.
- You need of Fenugreek Seeds-1tsp.
- You need to taste of Salt.
- You need of Hing-1tsp.
- It’s of Curry Leaves-2strings.
- It’s of Dry Red Chilly-3(chopped).
- You need of Green Chilly -4(finely chopped) or according to the spice level.
- Prepare of Jaggery(Sharkara)-according to ur taste.
Kerala Style Ginger Chutney or Puli Inji Recipe, How to make Puli Inji or Ginger Chutney at home. This Kerala style Ginger chutney or Puli Inji is an integral part of Onam sadya. It has bold flavors from ginger, jaggery and spices which are used to make..recipe, allam pachadi, allam chutney with step by step photo/video. condiment with dense quantity of ginger, chillies tamarind video recipe. chutney or pachadi recipes are an integral part of south indian cuisine and is introduced to all part of the day's meal. Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient.
Injipuli/Injipachadi/Ginger chutney Recipe instructions
- Peel the ginger and cut into long pieces and chop finely… Or if u have chopper,chop finely using that..
- Pour the finely chopped ginger into the water and keep it for 10 minutes.. After that wash properly and drain it…
- After draining,heat coconut oil in a kadai and add the red chilly, green chilly, ginger and fry it … Fry till it become light golden brown color in medium flame..
- Turn off the flame and add all powders and salt. keep aside for cooling. Then take a blender and blend the fried ginger with little water into paste consistecy and keep that aside.if u like to bite ginger then no need to make it paste..
- Soak tamarind in one cup of hot water for 15 minutes and extract the juice. Filter it and keep it aside…
- If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and Heat the oil in kadai and add mustard seeds. When it splutter add fenugreek seeds, hing and Curry leaves..
- Now add Ginger paste, tamarind juice and jaggery, lower the flame and allow it to boil well…
- Boil till it become a semi medium thick liquid…(add hot water if it became too thick) Check the salt and jaggery.If u need add more according to ur taste…
- Its better not to add too much jaggery,u can add half jaggery d half sugar ) Injipuli gets thicker when it cools down…
- So now the tasty injipuli is ready to serve… After cooling, transfer into glass container and you can keep it in the fridge for long…
This chutney has a balanced blend of spice, sweet and sour tastes. A perfect accompaniment for Idli/Dosa and Pesarattu. This recipe produces a mildly spicy chutney. The ginger must be finely chopped as shown in the video and NOT crushed using pestle and Let us know if you tried – Hot and Sweet Ginger Chutney – Inji Puli. If you make the dish, and share to your social media please.
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