EZ INJI PULLI

inji curry , inji pulli
Inji pulli is our Onam Sadya favorite. I make it all year round instead of pickles. My mother makes it often. She always has an easy version of cooking dishes. This recipe is a no-saute, dump-in version.


INGREDIENTS - makes 2 - 1/2 cups
  1. 2 cups onions chopped (in chunks) (250 gms.)
  2. 1/2 cup ginger chopped(in chunks) (80 gms.)
  3. 3 tsp chili powder(or as per taste)
  4. 1 tsp turmeric powder
  5. 1/4 cup maple syrup or jaggery syrup
  6. 1/4 cup wet tamarind soaked in water(lukewarm)(about 80 gms of wet tamarind)
  7. salt to taste(2 tsp) 
For seasoning:(optional)
  1. 1 tbsp oil
  2. 1 tsp mustard seeds
  3. 1 tsp fenugreek powder
  4. 1 sprig of curry leaves
  5. 2 big dried red chilies

METHOD
  •  Before starting, squeeze out the tamarind pulp and keep it aside.
  • Mince the ginger in the food processor. Then, add the chopped onions to the processor and mince them along with the ginger.




  • Dump all ingredients(1 - 7) in a mann chatti(earthen pot). 

  • Boil on high heat until cooked.



  • Check for salt; balance the sour and sweet tastes. 
  • In a pan, heat oil; when hot, add mustard seeds, red chilies, and curry leaves. When the seeds splutter, turn off the stove, and add fenugreek powder. Pour this into the boiled inji pulli. Reduce if required.

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