Credits: @najiyasheejish/ Instagram
Puli inji is said to be equal to 101 dishes in the traditional onam sadya. It aids with digestion and people end the sadya with this tangy saucy condiment.
Credits: @najiyasheejish/ Instagram
-1.5 cups roasted rice flour -1 cup grated coconut -1/4 tsp cumin seeds -Salt to taste -Water (as required) -1 tsp ghee (optional) For Tempering: -coconut oil -mustard seeds -curry leaves -chopped shallots (optional)
Credits: @najiyasheejish/ Instagram
In a pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter. Once they pop, add curry leaves and dry chillies. Fry for a few seconds until fragrant.
Credits: @najiyasheejish/ Instagram
Add the chopped ginger to the pan and fry until golden brown and aromatic. This might take around 5 minutes.
Credits: @najiyasheejish/ Instagram
Stir in chilli powder and coriander powder. Saute for another minute, letting the spices release their flavors.
Credits: @najiyasheejish/ Instagram
Add the tamarind pulp and mix well. Scrape off any browned bits from the bottom of the pan. Now, add jaggery and salt to taste.
Credits: @najiyasheejish/ Instagram
Bring the mixture to a boil. Then, reduce heat and simmer for 10-15 minutes, or until the mixture thickens and oil starts to separate from the sides.
Credits: @najiyasheejish/ Instagram
Once the desired consistency is reached, remove the pan from heat. Let the puli inji cool slightly before serving as a condiment with rice, dosa, or idli.
Credits: @najiyasheejish/ Instagram
When will you try making this simple puli inji at home?
Credits: @najiyasheejish/ Instagram