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Main Course

Inji Puli

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

25 g Ginger
½ tsp Turmeric powder
3 nos Green chillies
1 Lemon Tamarind — soaked in one cup water, valan (puli)
2 nos Coconut
½ nos Red chilli (Kollamulaku)
Oil, to taste
2 sprig Curry leaves
½ tsp Mustard seeds
½ cup Coconut — cut into very small pieces
Salt, to taste

Preparation

Step 1
Remove the skin of the ginger, wash well and then cut into very small pieces.
Step 2
Heat 1/2 tsp of oil in a pan.
Step 3
Fry grated coconut and red chilly till it becomes red in colour.
Step 4
Add turmeric powder and Stir everything together thoroughly. Remove from fire.
Step 5
Grind this in a blender or Kallu (grinding stone) without adding any water.
Step 6
Heat 3 tbsp of oil in a pan.
Step 7
Add mustard seeds and when they allow to crackle, add green chilly, curry leaves, ginger pieces and the coconut pieces to fry well for 3 to 4 minutes.
Step 8
Add the ground coconut along with the tamarind.
Step 9
Add 2 cups of water and adequate salt.
Step 10
Boil well till the gravy thickens.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Inji Puli

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

25 g Ginger
½ tsp Turmeric powder
3 nos Green chillies
1 Lemon Tamarind — soaked in one cup water, valan (puli)
2 nos Coconut
½ nos Red chilli (Kollamulaku)
Oil, to taste
2 sprig Curry leaves
½ tsp Mustard seeds
½ cup Coconut — cut into very small pieces
Salt, to taste

Preparation

Step 1
Remove the skin of the ginger, wash well and then cut into very small pieces.
Step 2
Heat 1/2 tsp of oil in a pan.
Step 3
Fry grated coconut and red chilly till it becomes red in colour.
Step 4
Add turmeric powder and Stir everything together thoroughly. Remove from fire.
Step 5
Grind this in a blender or Kallu (grinding stone) without adding any water.
Step 6
Heat 3 tbsp of oil in a pan.
Step 7
Add mustard seeds and when they allow to crackle, add green chilly, curry leaves, ginger pieces and the coconut pieces to fry well for 3 to 4 minutes.
Step 8
Add the ground coconut along with the tamarind.
Step 9
Add 2 cups of water and adequate salt.
Step 10
Boil well till the gravy thickens.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.