Prema's Culinary

Veg recipes with step by step Photos and Videos

  • Home
  • About
  • Recipe Index
  • Eggless bakes
    • Barbie Doll Cake
    • Bread
    • Buns
    • cakes
    • Cup Cakes & Muffins
    • Pastry-Tarts-Puffs-Pies
    • Pizza
  • Festival
    • Avani Avittam Recipes
    • Christmas Recipes
    • diwali recipes
    • Hanuman Jayanti
    • Karthigai deepam Recipes
    • Krishna Jayanthi Recipes
    • Onam Recipes
    • Pongal Recipes
    • Puratassi Sani Recipes
    • Sri Rama Navami Recipes
    • varalakshmi Nombu | Vratam
    • Vinayagar Chathurthi Recipes
    • Vishu Recipes
  • Iyengar Recipes
  • Contact
  • Video recipes

Easy Puli inji curry recipe using maa inji

April 13, 2015 by Premalatha Aravindhan 3 Comments

Puli inji curry is a sweet and sour ginger pickle from Kerala , am sure this pachi pulusu will tantalize your taste buds. This quick and easy puli inji recipe is made using fresh mango ginger, Tamarind and brown Sugar.Ginger has very good quality ,I made inji murappa recently using ginger powder.My mom makes inji thogaiyal and thokku, but this is my first attempt to inji puli curry.In Malayalam pulli inji that is making Kerala style inji puli is amazing and I made them too I’m sure you all love this spicy and tangy pickle recipe and i believe that you all make this for one sadya.This is a mainstay item of any ONAM Sadhya menu. I just quickly follow the recipe here and then did some alteration on it. Check how to make tamarind paste from my yesterday’s post and it would be useful for you make this recipe.

This inji curry recipe is much importance to mango ginger since it is used as an appetizer, many other uses to cure itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries.Puli is Tamarind and Inji is Ginger in Malayalam. Luckily, I got mango inji in the market and used for making the puli inji recipe.This is a preparation where ginger is the main ingredient and is cooked with tamarind paste and Jaggery.Puliinji also knows as Injipuli curry is my favourite, the name itself brings water to my mouth.Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which induces bowl movement and used for the treatment of constipation. Ginger also do have the same goodness, thus as a combination is really good to have during such elaborate sadhyas.

Puli inji inji puli curry recipe using maa inji – mango inji curry recipe – step by step recipes
——————————————————————————————————————————
Author: Premalatha Aravindhan Category: Side dish Recipes, Festival Recipes
Cuisine: Kerala Preparation and cooking time: less than 25 Mins
——————————————————————————————————————————
Ingredients:

250 g mango ginger or ginger
1 and 1/2 tbsp tamarind extract
2 tsp red chilli powder
1/2 tsp hing
2 tbsp brown sugar or grated jaggery
2 green chillies finely chopped
2 tbsp gingelly oil
1 tsp mustard Seeds
1 tsp methi seeds
1/2 tsp turmeric powder
SaltTo taste

Method:
inji-001

  • Wash and peel the skin of the mango ginger and grate it. roast the methi seeds with little oil and powder it. keep aside.

inji1

  • Heat oil in a pan. Add mustard seeds. When the mustard seeds starts to splutter, add green chillies, fry well. In the low flame, saute the grated mango ginger till they are tender and soft.Add red chilli powder, methi powder, turmeric powder, salt and high and mix well.

inji2

  • Add the tamarind extract and brown sugar or grated jaggery, allow the mango ginger to boiling in tamarind extract for 5 minutes till the raw smell of the tamarind juice goes off.The puli curry will become like a thokku consistency. You can taste and adjust the salt and spice. Remove the thokku from flame. Allow it to cool off and then transfer it to an airtight container.You can keep it in a cool place or store it in a refrigerator. If we don’t put wet spoon it will stay for more days.

My notes:
1. I have used mango ginger, you can use the normal ginger also.
2. I have used the brown sugar, you can substitute with jaggery also.
3.Just the spice level according to your taste buds.
4.If you refrigerate it you can use it for a month also.

« 3 easy step to make tamarind paste (extract) at home
2015 Tamil New Year (Puthandu) / Vishu sadya special menu »

Filed Under: Kerala Recipes, Tamil New Year Recipes, Vishu Recipes

Related Recipes,

Comments

  1. Rafeeda AR says

    April 14, 2015 at 6:08 am

    This is my favorite part of the sadya and I always ask for additional… hehe… the color is so enticing…

    Reply
  2. sweets gift boxes says

    April 16, 2015 at 9:52 am

    Thanks for your marvelous posting! I truly
    enjoyed reading it, you will be a great author.I will ensure that I bookmark your blog and will eventually come back later in life.
    I want to encourage one to continue your great writing, have
    a nice morning!

    Reply
  3. entyve says

    March 25, 2016 at 7:17 pm

    thanq u fr ur tasty ingipuli formula. we will try to use it on pongal day

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome !

I am Premalatha Aravindhan, the face behind Prema's Culinary. A cook, baker, writer, photographer, and publisher of premascook.com. Watch my cooking videos on youtube(cpremas79) and get the updates on Instagram(premasculinary) Read More…

Let’s Connect

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

Popular Recipes

Kaiyendhi bhavan Kara Chutney for Idli, Spicy Kara Chutney Rottu Kadai Style
Dondakaya Vepudu, Kovakkai Varuval
Thengai Paal Biryani Recipe, Veg Biryani with Coconut Milk
Corinader Rice(kothamalli Sadam) recipe
Beans Stir fry Malaysian Indian Style
Mushroom Thokku for rice Recipe, How to make Kalan Thokku
Potato Broad Beans Curry
How to cook Karuppu Kavuni Arisi, Black rice cooking method

related recipes

About

Prema's Culinary is all about Indian veg recipes. We provide you with short videos and step by step photo recipes straight from our kitchen. Learn interesting recipes and share your feedback with us. Contact us: cpremas79@gmail.com

Follow Us

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress