PuliInji-a new post

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 There is an old recipe on PuliInji that I have done when I just started my blog...I enjoyed doing this to the core. With Onam just round the corner, this is a must have and a must do! spicy as well as a bit sweet and tangy.

As shown above, I have shredded ginger, finely chopped green chillies,finely sliced small onions and a few curry leaves.

In a vessel, I have placed around a cup and a half of water to boil and into it threw in the juice of a lemon sized tamarind or if you get the ready made extract/concentrate that would do as well. Let it boil and thicken on a medium to slow flame. As it thickens, in another saucepan allow some mustard to crackle in some coconut oil, followed by the sliced onions,finely chopped chillies and the ginger. Allow it to brown slightly and then add in the turmeric and chilly powder to taste. Once the raw smell disappears, add in the curry leaves and adequate salt.Switch off the flame and then let this cool.

 In the thickening tamarind water add some jaggery which helps to keep it sweet and also thickens further. This is the part I love the best once the jaggery goes in, the personality of the dish alters totally! At this point add in the fried and set aside ginger with its accompaniments.

Switch off the flame and later once the InjiPuli cools down, store it in a sterile jar.My Pulinji is in the jar which has the jute twine around it, the other one is a garlic and date pickle.