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Main Course

Injipuli

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 10 servings

1/2 kg Ginger — finely chopped
5 tbsp Oil
1/4 kg Small onions (Kunjulli)
3 Lemon Tamarind — soaked in water (Puli)
Jaggery mixed with water (Sharkkara)
4 nos Green chillies
3 tbsp Coriander powder
1 - Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
1/2 Shell Coconut — cut into small pieces
Curry leaves A, a few
1 tsp Mustard seeds

Preparation

Step 1
Warm the oil in a pan or a kadai.
Step 2
Fry the chopped ginger with a little salt, till it goes golden brown.
Step 3
Remove it from the oil and set aside once done.
Step 4
Heat up the remaining oil in the pan.
Step 5
Let the mustard seeds crackle.
Step 6
Add coconut pieces and fry them.
Step 7
Once it turns a little brown, add curry leaves and fry it.
Step 8
Add the chopped onions and green chillies and fry, till it turns brown.
Step 9
Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone.
Step 10
Add the fried ginger and tamarind water.
Step 11
Lower the flame and allow it to boil.
Step 12
Add the jaggery juice and keep it for about 5 minutes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Injipuli

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 10 servings

1/2 kg Ginger — finely chopped
5 tbsp Oil
1/4 kg Small onions (Kunjulli)
3 Lemon Tamarind — soaked in water (Puli)
Jaggery mixed with water (Sharkkara)
4 nos Green chillies
3 tbsp Coriander powder
1 - Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
1/2 Shell Coconut — cut into small pieces
Curry leaves A, a few
1 tsp Mustard seeds

Preparation

Step 1
Warm the oil in a pan or a kadai.
Step 2
Fry the chopped ginger with a little salt, till it goes golden brown.
Step 3
Remove it from the oil and set aside once done.
Step 4
Heat up the remaining oil in the pan.
Step 5
Let the mustard seeds crackle.
Step 6
Add coconut pieces and fry them.
Step 7
Once it turns a little brown, add curry leaves and fry it.
Step 8
Add the chopped onions and green chillies and fry, till it turns brown.
Step 9
Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone.
Step 10
Add the fried ginger and tamarind water.
Step 11
Lower the flame and allow it to boil.
Step 12
Add the jaggery juice and keep it for about 5 minutes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.