Pick 'N' Cook

Ingi Puzhi (Ginger & Tamarind Sauce)

Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as Puli inji in some parts of Kerala, South India.

Ingredients

• Ginger - 2
• Tamarind - 1 lemon size
• Green chillies - 3
• Coconut oil - 2 tbsp
• Mustard - 1 tsp
• Curry leaves - 1 pinnate
• Turmeric a pinch
• Chilli powder - 2 tsp
• Salt as needed
• Fenugreek seeds - 1 1/2 tsp
• Jaggery - 1 tsp
• Asafoetida powder a pinch

Method

1. Extract tamarind juice by adding tamarind in hot water.
2. Clean, remove skin and chop ginger finely.
3. Chop green chillies and keep aside.
4. Heat oil in a pan, add coconut oil.
   
5. Add mustard seeds, when it pops, add curry leaves and green chillies.
6. Then, add chopped ginger and roast them for 5-6 minutes.
   
7. Add turmeric, chilli powder, salt and roast them along.
   
8. Add tamarind extract.
9. Add jaggery.
10. Meanwhile, in a separate pan, heat oil and add fenugreek seeds, roast them.
11. Cool fenugreek seeds and grind them into a fine powder.
12. Add grounded fenugreek seed powder into ginger tamarind sauce.
13. Add asafoetida powder.
    
14. Mix all together and cook till it thickens and oil separates.