A traditional South Indian dish commonly prepared during the Onam festival, 'Inji Puli' is a big favourite. It is also known as 'Puli Inji'.
It is a delicious ginger and tamarind chutney that combines sweet, tangy, and spicy flavours. It is mostly served as a side dish with a traditional Onam Sadhya (feast). (Pic Credit: Traditionally Modern Food)
1 cup ginger, finely chopped; 1/4 cup tamarind pulp; 1/2 cup jaggery; 3-4 green chilies, slit; 1/2 teaspoon mustard seeds; 1/4 teaspoon fenugreek seeds; a pinch of asafoetida (hing); Curry leaves; 2 tablespoons coconut oil; salt to taste. (Pic credit: Pexels)
Soak the tamarind pulp in warm water for about 15-20 minutes. Extract the tamarind juice and set it aside. In a heavy-bottomed pan, heat the coconut oil. Add the mustard seeds and let them splutter. (Pic credit: Freepik)
Add fenugreek seeds, asafoetida, and curry leaves. Sauté for a moment. Add finely chopped ginger and green chilies. Sauté until the ginger turns golden and aromatic. Add the tamarind juice to the pan. (Pic credit: Oven Tales)
Stir in jaggery and salt, and let the mixture simmer on low heat. Let the jaggery melt and blend in. Cook on low heat until it thickens and the flavours blend. After 15-20 minutes, turn off the heat. Let the dish cool down before serving. (Pic credit: Simply Spicy)
Enjoy as a side dish with rice as part of the Onam Sadhya. Happy Onam! (Pic Credit: Nish Kitchen)