INJI CURRY/PULI INJI

    Ginger - one of the Ancient Roots which has age-old text references in Ayurvedic and Traditional Chinese Medicine is a 'Healing Food'.  Ginger becomes a totally impressive root packed with innumerable health benefits and beauty enhancing values. As a Fresh Root or as a Dried -one (Saunth/Chukku) - Ginger finds a special place in the culinary trail and in therapeutic usage. Right from drinking a ginger tea at the first sign of a cold or taking a small dose of ginger juice to treat indigestion, the versatility of the root is vast enough to tightly induce it in your daily diet.
     A typical Kerala menu could find an appropriate place for all the longlisted side dishes which enables the hosts as well as the guests to relish the heavy laden meal and then to completely do justice to the sumptuous desserts. A Kerala Sadhya (banquet) is one best example to prove the fact. It is mainly because of the selection of ingredients for every side dish, it is not only to fancy your sense of taste but also to succumb your contentment aiding digestion alongside after a mammoth meal.
     Inji Curry/Puli Inji is an inevitable part of Kerala Sadhya(banquet). It is literally a Curry, but it mainly falls under the category of a Condiment.  It is prepared with fresh Ginger, Green Chillies, Tamarind and Jaggery (Cane Sugar) as main ingredients.  Inji Curry/Puli Inji is a wild combination of Sour, Sweet and Spicy tastes and a wonderful fresh flavour of Fresh Ginger.
     Though a must-have side-dish in Banana Leaf Meal served during festivals or in a Sadhya, don't reserve this INJI CURRY / PULI INJI for special occasions alone.  This condiment can be prepared within no time and also last for few days in a refrigerator.  It tastes heavenly with a Curd Rice or just pair it up with Kanji (Rice Porridge). This mouth-watering Inji Curry/Puli Inji will surely rejuvenate your taste buds instantaneously that it is considered equivalent to 101 Curries.
     I have given three different methods of preparing Inji Curry/Puli Inji, though the ingredients remain the same, the method of preparation slightly varies giving new tastes & flavour to the same dish.

Cuisine : Kerala (South India)
Course : Curry, Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3- 4  
Author : SM               


Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


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INGREDIENTS:

For Tempering: 

METHOD 1 - QUICK VERSION :

"This is a simple method where Ginger, Green Chillies and Curry Leaves are slightly pounded."

• In a small blender jar coarsely pound Fresh Ginger along with Green Chillies and Curry Leaves.
• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add coarsely pound Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.
• Inji Curry/Puli Inji should be served in a thick consistency.

METHOD 2: FRYING & GRINDING METHOD :

"This method is more fragrant & flavour filled as the ingredients are fried."

• Heat Coconut Oil in a Pan.
• Fry the Ginger Slices until they turn fragrant and slightly crispy.
• Follow the suit with Green Chillies and Curry Leaves.
• Remove them from Oil and allow them to cool.
• Grind the above fried ingredient in a small blender jar to a fine powder and keep it aside.
• In the remaining Oil, Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.(If needed, add some more oil)
• Now add fried and ground Ginger, Green Chillies and Curry Leaves to the above and give a quick stir,
• Immediately add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Add Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

 METHOD 3: INJI PULI/PULI INJI WITH SHALLOTS

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add finely chopped Shallots, Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

NOTES:

• Jaggery gives a slight sweetness to Inji Curry and also balances the sourness, adjust accordingly.
• I have used Tamarind Paste in this recipe, adjust the amount of tamarind to suit your taste preference.
• If using normal Tamarind use up to a size of a lemon.  Soak it in warm water for about 10 minutes and extract tamarind pulp out of it.
• Adjust the number of green chillies and chilli powder as per your taste preference. 
• I have spluttered the fenugreek seeds along with mustard seeds.
• Alternatively can dry roast and powder the Fenugreek seeds and add it to the Inji Curry/Puli Inji finally.
• Some recipes even add Asafoetida powder while spluttering the Mustard Seeds.
• Avoid using steel/aluminium/copper containers for storing Inji Curry/Puli Inji, as they tend to react with the acidic nature of salt and tamarind.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons (preferably wooden spoons) to serve this Inji Curry.
• Refrigerate the Inji Curry.  It can stay good if stored properly.
• Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.