Inji puli is an integral part of Onam Sadhya.
This curry is enjoyed by people who loves khatta meetha. The tamarind and the jaggery added in this curry balances the pungent flavor of ginger. For this, even you can see children enjoying this in Sadhyas.
Ginger, chopped – 1 cup
Green chillies , chopped – 8 nos
Tamarind – size of one lime
Red chilli powder – 1 tsp
Turmaric powder – 1/4 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1 tsp
Jaggery – 3 tsp ( according to taste )
Curry leaves – Few
Salt as needed
Coconut Oil as needed
Soak tamarind in a cup of warm water, extract the thick juice, and keep aside.
Roast fenugreek seeds, powder it, and keep aside.
Heat oil in a thick bottom pan. Add mustard seeds, then curry leaves. Now add chopped ginger and chopped green chillies and fry till golden brown. Add tamarind water, chilli powder, turmeric powder and salt. Bring it to a boil. Keep on medium flame around 10 to 15 mins to get rid of the raw smell of tamarind and get a thick gravy. Now add jaggery and allow it to boil, then add fenugreek powder. Once its reaches a thick consistency and oil starts floating on the surface. Remove from heat and serve.
Store in a glass or ceramic container and refrigerate for later use.