Wednesday, 26 August 2015

Ingi Puli- Onam Recipes

Here is another Yummy Onam recipe "Inji Puli" This is one of my favorites & I love anything that has a good balance of flavor. A very easy & simple recipe. It can be made in big quantity & stored for many weeks. This goes best with steamed rice & eaten in small quantity like pickle. This is how I made it...

  • Ginger - 3/4 cup skin peeled and finely chopped
  • 7 Green Chillies  chopped
  • 1/2 tspn Fenugreek seeds
  • 1/4 tspn Asafoetida
  • 1/4 tsn turmeric powder
  • 1 tspn chili powder
  • Tamarind - gooseberry sized ball or 2 tbsp tamarind paste (1/2 cup water)
  • Crushed Jaggery 1.5 tbsp

  • Salt - to taste

To temper:

  • Oil - 4 tbsp coconut oil
  • Mustard Seeds - 3/4 tsp
  • Curry leaves - 1/4 cup
  • Red Chillies - 2 broken


  1. Soak tamarind in 3/4 cup of warm water,set aside.Wash ginger, peel off the skin and chop it finely. Then trim the edges of green chillies and chop it finely too.
  2. In a pan heat oil - add the items listed under 'to temper' let it splutter.
  3. Then add ginger and green chilies and fry till nicely browned along with fenugreek seeds. Then filter and add tamarind water , turmeric powder, chili powder &  salt as per taste.
  4. Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken more like a thokku.
  5. Once it starts to thicken add jaggery and let it boil until oil separates.
  6. Allow it to cool down then store in a clean bottle. This will last for 1 week outside in an airtight bottle. Mine however got over in a days time. 


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