Injipuli/Injipachadi/Ginger chutney Recipe
Injipuli/Injipachadi/Ginger chutney Recipe

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, injipuli/injipachadi/ginger chutney recipe. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Injipuli/Injipachadi/Ginger chutney Recipe is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Injipuli/Injipachadi/Ginger chutney Recipe is something which I have loved my entire life.

Inji Curry or Puli Inji(Puli meaning tamarind, Inji meaning ginger in Malayalam) is a ginger tamarind pickle that's a must for Onam/Vishu Sadya. Puli Inji Recipe - Tamarind and Ginger Chutney. To begin making the Puli Inji recipe, heat a tablespoon of oil in a saucepan; add the mustard seeds, fenugreek seeds Pazhutha Manga Pachadi Recipe - Kerala Style Ripe Mango Curry. Puli Inji is made with fresh ginger and green chilies is one of the popular chutney / pickle at any traditional festive meal in Kerala.

To begin with this recipe, we have to prepare a few ingredients. You can have injipuli/injipachadi/ginger chutney recipe using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Injipuli/Injipachadi/Ginger chutney Recipe:
  1. Prepare Fresh Ginger-1/4kg(finely chopped)
  2. Make ready Tamarind-3 lemon sized (soaked in water)
  3. Prepare Coconut Oil-5tbsp
  4. Make ready Turmeric powder-1/2tsp
  5. Prepare tbsp Chilly Powder-1
  6. Take Coriander powder-1tbsp
  7. Prepare Mustard Seeds-1/2tsp
  8. Prepare Fenugreek Seeds-1tsp
  9. Take to taste Salt
  10. Take Hing-1tsp
  11. Take Curry Leaves-2strings
  12. Make ready Dry Red Chilly-3(chopped)
  13. Prepare Green Chilly -4(finely chopped) or according to the spice level
  14. Get Jaggery(Sharkara)-according to ur taste

The one who likes the taste of ginger will love this spicy and tasty chutney. Puli Inji is an indispensable part of the popular Kerala Onam Sadya. Kerala (sadya) is incomplete without puli inji or inji puli. The various tongue tickling characters of this unique pickle like the sweetness of the jaggery, the hot spicy chillis, the tartness from the. ginger chutney or allam chutney for idli, dosa, pesarattu, roti and chapathi.

Steps to make Injipuli/Injipachadi/Ginger chutney Recipe:
  1. Peel the ginger and cut into long pieces and chop finely… Or if u have chopper,chop finely using that.
  2. Pour the finely chopped ginger into the water and keep it for 10 minutes.. After that wash properly and drain it..
  3. After draining,heat coconut oil in a kadai and add the red chilly, green chilly, ginger and fry it … Fry till it become light golden brown color in medium flame.
  4. Turn off the flame and add all powders and salt. keep aside for cooling. Then take a blender and blend the fried ginger with little water into paste consistecy and keep that aside.if u like to bite ginger then no need to make it paste.
  5. Soak tamarind in one cup of hot water for 15 minutes and extract the juice. Filter it and keep it aside..
  6. If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and Heat the oil in kadai and add mustard seeds. When it splutter add fenugreek seeds, hing and Curry leaves.
  7. Now add Ginger paste, tamarind juice and jaggery, lower the flame and allow it to boil well..
  8. Boil till it become a semi medium thick liquid…(add hot water if it became too thick) Check the salt and jaggery.If u need add more according to ur taste..
  9. Its better not to add too much jaggery,u can add half jaggery d half sugar ) Injipuli gets thicker when it cools down..
  10. So now the tasty injipuli is ready to serve… After cooling, transfer into glass container and you can keep it in the fridge for long..

Kerala (sadya) is incomplete without puli inji or inji puli. The various tongue tickling characters of this unique pickle like the sweetness of the jaggery, the hot spicy chillis, the tartness from the. ginger chutney or allam chutney for idli, dosa, pesarattu, roti and chapathi. Hot, sweet, tangy & flavorful condiment to serve with snacks, breakfasts. Ginger chutney or Allam chutney for Idli, dosa, vada, pesarattu & snacks. Allam chutney is a popular condiment from Andhra cuisine usually eaten.

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