Puli Inji Or Inji Puli Recipe Thrissur Style

Take the tamarind and add hot water to it and soak for 15-20 mins. Then mash it well using your hands. Extract the juice using a strainer and keep it aside.

Meanwhile finely chop the ginger, green chilies and shallots.

Now we have to prepare the jaggery syrup. For this ,take the jaggery in a pan and add 1/4 cup of water and boil it. When the jaggery completely dissolves, allow it to cool and strain.

Take a kadai, preferably a clay pot and add coconut oil. Once its heated add the finely chopped ginger and stir well until light golden brown. At this stage add the chopped green chilies and shallots. Continue stirring until everything is well roasted. If you want it very brown and crispy, you can continue frying in oil. But in our home we prefer it this way.

Now add the tamarind water into the kadai and continue to stir. If you feel the gravy is very thick, dilute it with some water and simmer it in low medium flame for some time until it thickens.

Now add alll the dry spice powders chilli powder, turmeric powder, fenugreek powder and salt. Mix well and continue to stir.

It's time to add the jaggery syrup. I would suggest you to add the syrup in batches so that the sweetness does not over power. So first add half the jaggery syrup, mix well and check for sweetness. If you feel the sweetness is less then add some more. Once the desired sweetness is achieved simmer in low medium flame until the gravy is thickened. Switch off the flame and keep aside.

Now its time for tempering, get all the ingredients ready.

Heat little coconut oil and fry the coconut pieces. Add them to the puli inji.

Heat a pan with some oil and splutter mustard seeds, then toss dried red chili, curry leaves and hing powder. Pour it over the prepared puli inji.

Tasty Inji puli is ready to be served. Once cooled Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks and used as and when desired.