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Inji puli
Ginger tamarind relish
ഇഞ്ചിപ്പുളി: a glossy, dark relish of ginger, green chilli, tamarind and jaggery for the Onam sadya
On the banana leaf of an Onam sadya, inji puli takes the top left corner, a small dark spoonful that you dip into between rice, sambar and payasam to wake the palate up. Some call it puli inji; it is said to balance the 'hundred curries', and it is so loved that the old saying counts it as worth them all. Fresh ginger and green chillies are fried in coconut oil, then simmered in tamarind water with jaggery until thick and shiny, sweet first, then sour, then hot. It is made a day or two before the feast because it gets better as it rests. Serve a teaspoon with rice or curd rice; it also lifts a plain dosa. The usual mistake is browning the ginger too far, which makes the relish bitter; it should just turn golden. Gluten-free if you use gluten-free asafoetida or leave it out. Chef's tip: cook it down until the oil starts to appear at the edges; any wetter and it will not keep.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 1 ¾ oz tamarindsoaked in 400 ml hot water for 15 minutes
- 3 tbsp coconut oil
- 1 tsp black mustard seeds
- ¼ tsp fenugreek seeds
- 2 dried red chilliesbroken
- 2 sprigs curry leaves
- 3 ½ oz fresh gingerpeeled, very finely chopped
- 6 green chilliesfinely chopped
- ¼ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- ¼ tsp gluten-free asafoetida
- 3 ½ oz jaggerygrated
- 1 tsp salt
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Method
0/7 doneStep 1: Squeeze 1 ¾ oz tamarind well in its soaking water, then strain and discard the fibres and seeds. You need about 350 ml of thin tamarind water.
3 minStep 2: Heat 3 tbsp coconut oil in a heavy pan over a medium heat. Add 1 tsp black mustard seeds and, when it pops, ¼ tsp fenugreek seeds, 2 dried red chillies and 2 sprigs curry leaves.
1 minStep 3: Add 3 ½ oz fresh ginger and 6 green chillies and fry on a medium-low heat, stirring, for 5–6 minutes until the ginger is light golden and crisp-edged. Do not let it go brown.
6 minStep 4: Stir in ¼ tsp ground turmeric, 1 tsp Kashmiri chilli powder and ¼ tsp gluten-free asafoetida for 15 seconds, then pour in the tamarind water and 1 tsp salt.
1 minStep 5: Simmer on a medium heat for 8 minutes until the raw tamarind smell has gone.
8 minStep 6: Add 3 ½ oz jaggery and cook, stirring often, for 6–8 minutes until the relish is thick, dark and glossy and a little oil shows at the edges. It thickens more as it cools.
8 minStep 7: Cool completely and spoon into a clean, dry glass jar. Use a dry spoon every time. It keeps 2 weeks in the fridge; discard if you see mould.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 0 g
- Carbs
- 12 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does inji puli take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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