Inji Curry| Puli inji is one of my favourite at home in sadyas.This is my MIL's recipe.She prepares it in the earthen pot and my mouth waters to the taste of it.We usually prepare during our lent period too when we abstain ourselves from all non veg items.I too followed the same procedure but I didn't have an earthen pot.The best thing of this curry(inji puli) is it can be bottled and stored for days in the refrigerator.Do give this a try n enjoy !!
ginger 1/2cup chopped
green chillies 3-4 chopped
red dry chilli 3-4
hing 1/2 tsp
toor dal(sambhar parippu ) 1tsp
urad dal 1tsp
jaggery 50gms(a tbsp )
tamarind (1 lemon size)
chilli powder 3/4 tsp
Soak the tamarind for 1/2 an hour in water or soak in hot water for less time and keep aside.
Heat oil in a pan and splutter mustard.Add the toor dal,urad dal and saute till lightly browned.
Add the red chilli and curry leaves.Add the chopped ginger,green chillies and saute for 5-6 minutes till lightly browned and crisp.Add the chilli powder and salt.Add the tamarind water and boil for 6-7 mts.
In the meantime,soak the jaggery in a tbsp of water and drain the impurities.Put the jaggery water and boil again for 10-15 mts.
Let the mixture thicken,it may take 20-30 minutes on medium flame.
Switch off flame,cool completely and then store.
- serves ~4 adults as side dishNOTES* You can even fry the ginger separately and add to the spices.* You can also temper this at the end.