PULI INJI - PULIKKACHHAL A KERALA FEASTIVE MEAL ADDON PICKLE CUM APPETISER

Puli Inji is made with fresh ginger and green chilies is one of the popular pickle –appetiser in traditional festive meal in Kerala. It has a right blend of sweet, spice and tanginess. Print Recipe INGREDIENTS • ½ cup Ginger fresh, finely chopped • 8 nos Green Chili fresh, finely chopped • 1 no Red Chili • 1 gooseberry..neliikai size Tamarind (or 3 tsp tamarind concentrate) • 2 tbsp Sesame Oil • 1 tsp Mustard seeds • 1 sprig Curry leaves • ½ tsp Turmeric Powder • 2 tbsp Grated Jaggery • Salt to taste INSTRUCTIONS Soak the Tamarind and extract the Juice Heat the oil in a heavy bottomed pan and add the mustard seeds. When the mustard seeds start sputtering add the red chili, chopped ginger, green chilies and curry leaves. Fry these ingredients until the ginger becomes light golden brown. Add the tamarind water to the pan. Also add turmeric powder, salt and simmer until the tamarind water evaporated and the mixture has thickened. Once the Puli Inji becomes thick, add the jaggery and switch off the flame. Puli Inji (Inji Puli) is ready to serve. You can refrigerate and use it for up-to two weeks.