Easy Puli inji curry recipe using maa inji

Puli inji curry is a sweet and sour ginger pickle from Kerala , am sure this pachi pulusu will tantalize your taste buds. This quick and easy puli inji recipe is made using fresh mango ginger, Tamarind and brown Sugar.Ginger has very good quality ,I made inji murappa recently using ginger powder.My mom makes inji thogaiyal and thokku, but this is my first attempt to inji puli curry.In Malayalam pulli inji that is making Kerala style inji puli is amazing and I made them too I’m sure you all love this spicy and tangy pickle recipe and i believe that you all make this for one sadya.This is a mainstay item of any ONAM Sadhya menu. I just quickly follow the recipe here and then did some alteration on it. Check how to make tamarind paste from my yesterday’s post and it would be useful for you make this recipe.

This inji curry recipe is much importance to mango ginger since it is used as an appetizer, many other uses to cure itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries.Puli is Tamarind and Inji is Ginger in Malayalam. Luckily, I got mango inji in the market and used for making the puli inji recipe.This is a preparation where ginger is the main ingredient and is cooked with tamarind paste and Jaggery.Puliinji also knows as Injipuli curry is my favourite, the name itself brings water to my mouth.Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which induces bowl movement and used for the treatment of constipation. Ginger also do have the same goodness, thus as a combination is really good to have during such elaborate sadhyas.

Puli inji inji puli curry recipe using maa inji – mango inji curry recipe – step by step recipes —————————————————————————————————————————— Author: Premalatha Aravindhan Category: Side dish Recipes, Festival Recipes Cuisine: Kerala Preparation and cooking time: less than 25 Mins —————————————————————————————————————————— Ingredients: 250 g mango ginger or ginger 1 and 1/2 tbsp tamarind extract 2 tsp red chilli powder 1/2 tsp hing 2 tbsp brown sugar or grated jaggery 2 green chillies finely chopped 2 tbsp gingelly oil 1 tsp mustard Seeds 1 tsp methi seeds 1/2 tsp turmeric powder SaltTo taste Method: Wash and peel the skin of the mango ginger and grate it. roast the methi seeds with little oil and powder it. keep aside. Heat oil in a pan. Add mustard seeds. When the mustard seeds starts to splutter, add green chillies, fry well. In the low flame, saute the grated mango ginger till they are tender and soft.Add red chilli powder, methi powder, turmeric powder, salt and high and mix well. Add the tamarind extract and brown sugar or grated jaggery, allow the mango ginger to boiling in tamarind extract for 5 minutes till the raw smell of the tamarind juice goes off.The puli curry will become like a thokku consistency. You can taste and adjust the salt and spice. Remove the thokku from flame. Allow it to cool off and then transfer it to an airtight container.You can keep it in a cool place or store it in a refrigerator. If we don’t put wet spoon it will stay for more days. My notes: 1. I have used mango ginger, you can use the normal ginger also. 2. I have used the brown sugar, you can substitute with jaggery also. 3.Just the spice level according to your taste buds. 4.If you refrigerate it you can use it for a month also.