How to make Puli Inji-SK Khazana -

Sweet, sour and spicy chutney brought to you all the way from Kerala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tamarind (इमली), Ginger (अदरक)

Cuisine : Kerala

Course : Pickles, Jams and Chutneys

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For more recipes related to Puli Inji-SK Khazana checkout Tamarind Leaves Chutney-Cook Smart. You can also find more Pickles, Jams and Chutneys recipes like Green Chilli (Bhavnagri) Pickle Babaghanoush Bhune Aam Ki Chutney Kolhapuri Dry Chutney

Puli Inji-SK Khazana

Puli Inji-SK Khazana Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Puli Inji-SK Khazana Recipe

  • Tamarind 250 grams

  • Ginger cut into thin strips 2 inches

  • Jaggery chopped 1 1/2 cups

  • Salt to taste

  • Green chillies slit 3

  • Turmeric powder 1/4 teaspoon

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Dried red chillies 2-3

  • Curry leaves 7-8

Method

Step 1

Heat sufficient water in a non-stick pan and bring to a boil. Add tamarind, mix and boil for 7-8 minutes. Remove from heat, cool and squeeze the tamarind with your hand to get a thick pulp. Strain through a strainer to get a smooth pulp and put into a bowl.

Step 2

Heat a deep non-stick pan. Pour the tamarind pulp into it, add salt, green chillies, turmeric powder and ginger, mix and cook for 10-12 minutes.

Step 3

Add jaggery, mix well and cook till it is completely dissolved. Switch off heat and set aside.

Step 4

Heat coconut oil in a small non-stick tempering pan. Add mustard seeds and let them splutter. Add red chillies and curry leaves, sauté for 30 seconds and pour over the tamarind mixture. Mix well.

Step 5

Serve or store in an air tight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.