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Inji Pulli

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Tamarind and ginger chutney.

This recipe is contributed by Member 1.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Inji Pulli

Main Ingredients

Tamarind, Coconut oil

Cuisine

Maharashtrian

Course

Gravies sauces and stocks

Level Of Cooking

Medium

Ingredients

  • Tamarind
    3 cups
  • Coconut oil
    2 tablespoons
  • Mustard seeds
    1 teaspoon
  • Fresh fenugreek (methi)
    1/2 teaspoon
  • Ginger, peeled and chopped
    100 grams
  • Green chilli
    3
  • Curry leaves
    8-10
  • Dry red chilies, halved
    2
  • Jaggery (gur), grated
    1 tablespoon
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste

Method

Step 1


Soak tamarind in one cup of water and strain.

Step 2


Heat oil in a non stick kadai add mustard seed and methi seeds. When it starts spluttering add ginger, green chillies, curry leaves and red chillies saute till fragrant.

Step 3


Add red chilli powder and mix in the tamarind pulp and keep stirring and cooking till turns thick. Add jaggery, red chilli powder and salt and saute for a minute.Remove from heat and cool. Store in a jar.

Step 4


Serve hot with kerala dishes and with Thayir Sadam (Curd Rice).

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