EZ 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 have an easy version of cooking dishes. This recipe is a no-saute, dump-in version.


INGREDIENTS

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 2 cups water(lukewarm)(about 60 gms of wet tamarind)
7. salt to taste(1-1/2 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 this mixture in a mann chatti(earthen pot). 
  

• Boil on high heat until cooked.
  
  
  
  
  
  
  

• Check for salt; add the maple/jaggery syrup to balance the sourness.
• In a pan, heat oil; when hot, add mustard seeds, red chilies, curry leaves. When the seeds splutter, turn off the stove, add fenugreek powder. Pour this into the boiled inji pulli. Reduce if required.