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Main Course

Puli Inji Easy

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 3 servings

7" piece Ginger — finely chopped
7 - Green chillies
Fenugreek seeds A pinch (Uluva)
1 tsp Mustard seeds
1 tsp Bengal gram (Kadalaparippu)
Tamarind pulp, as needed
1 tsp Sugar/Jaggery (Sharkkara)
2 - Oil

Preparation

Step 1
Warm the oil in a pan.
Step 2
Fry the chopped ginger, until brown.
Step 3
Remove the ginger into a plate and set aside.
Step 4
In the same oil, fry the green chillies and remove them too from the flame.
Step 5
In the same oil, add fenugreek seeds, mustard seeds, Bengal gram and let the mustards crackle.
Step 6
Add the fried ginger and the fried chillies along with the tamarind water so that all the ingredients are inmmersed in the liquid.
Step 7
Add sugar or jaggery and let the solution become very thick and viscous.
Step 8
Serve chilled with rice.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Puli Inji Easy

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 3 servings

7" piece Ginger — finely chopped
7 - Green chillies
Fenugreek seeds A pinch (Uluva)
1 tsp Mustard seeds
1 tsp Bengal gram (Kadalaparippu)
Tamarind pulp, as needed
1 tsp Sugar/Jaggery (Sharkkara)
2 - Oil

Preparation

Step 1
Warm the oil in a pan.
Step 2
Fry the chopped ginger, until brown.
Step 3
Remove the ginger into a plate and set aside.
Step 4
In the same oil, fry the green chillies and remove them too from the flame.
Step 5
In the same oil, add fenugreek seeds, mustard seeds, Bengal gram and let the mustards crackle.
Step 6
Add the fried ginger and the fried chillies along with the tamarind water so that all the ingredients are inmmersed in the liquid.
Step 7
Add sugar or jaggery and let the solution become very thick and viscous.
Step 8
Serve chilled with rice.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.