Puli Inji Recipe – Tamarind and Ginger Chutney
Embark on a culinary journey through South Indian flavors with this delightful Puli Inji, a tangy and spicy chutney made with tamarind and ginger. Perfect as a side dish, this chutney beautifully complements a variety of meals, enhancing everything from dosa to idli and even Upma Kozhukattai.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind Water | 1 cup (from 40 grams of tamarind) |
| Ginger (chopped) | 2 tablespoons |
| Green Chillies (chopped) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Jaggery | 3 tablespoons |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Mustard Seeds | 1/4 teaspoon |
| Curry Leaves (finely chopped) | 3 sprigs |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 60 |
| Protein | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugars | 8 g |
| Fat | 2 g |
| Saturated Fat | 0.3 g |
Preparation and Cooking
| Activity | Time (Minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 20 |
| Total | 30 |
Instructions
To begin crafting your flavorful Puli Inji, heat a tablespoon of sesame oil in a saucepan over medium heat. Once the oil is hot, add the mustard seeds and fenugreek seeds, allowing them to crackle and release their aromatic essence. This initial step infuses the oil with a delightful depth of flavor that will form the base of your chutney.
Next, stir in the asafoetida, finely chopped curry leaves, ginger, and green chillies. Sauté this fragrant mixture for a few seconds, allowing the ingredients to meld and the ginger to release its warmth. Then, introduce the turmeric powder, tamarind extract, red chilli powder, and jaggery. Season with salt to taste, balancing the sweet and tangy elements.
Raise the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the Puli Inji simmer gently for about 15 minutes. During this time, the chutney will thicken slightly, transforming into a luscious, flavorful condiment that is both savory and sweet.
After the cooking time, turn off the heat and taste the chutney. Adjust the salt as needed to ensure a perfect balance of flavors. Transfer your homemade Puli Inji into a serving bowl, ready to accompany your meals.
This vibrant chutney can be stored in an airtight container in the refrigerator for up to two weeks, making it a convenient addition to your culinary repertoire. Serve Puli Inji hot or at room temperature with a variety of dishes, such as dosa, idli, chilla, or as a delightful pairing with Upma Kozhukattai. Enjoy the burst of flavor and the warm embrace of this South Indian classic that brings a touch of love to every meal.
Experience the joy of cooking with this easy-to-follow recipe, and let the rich flavors of Puli Inji elevate your dining experience!
