VARUTHARACHA INJI CURRY/INJI PULI
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| VARUTHARACHA INJI CURRY/INJI PULI |
If Vararuchi accepted a Curry with Ginger/Inji as 1000 Curry then, it would surely be inappropriate if I do not mention about Inji Puli. Both Inji Curry & Inji Thayir can be considered under Aayiram Curry according to the Fable. As it is clearly not mentioned whether Panjami prepared Inji Curry/Inji Thayir. Though Inji Curry/Inji Puli takes the limelight when it comes to being mentioned as 1000 Curry. I have already posted an Inji Puli/Inji Curry recipe earlier which is a simple version, along with few other methods like Varutharacha Inji Curry and Inji Curry with Shallots in the same recipe.
This Inji Curry is a special version typically prepared for Sadhyas. Main ingredients like Ginger, Green Chillies & Curry Leaves are fried in Coconut Oil and then they are coarsely pound before adding the ingredients along with the seasonings, Tamarind & Jaggery. This is absolutely an extraordinary Inji Curry which is " more fragrant & flavour filled as the ingredients are fried." Long back my MIL saw this recipe in a TV Show and she had jotted it for me. I had her handwritten transcript saved in my Recipe Diary.
Inji Curry/Inji Puli is one Sadhya Dish which I love the most. I have always felt that just the Inji Curry brings me a total feel that I am eating a Sadhya. 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. But in this Varutharacha Inji Curry, the ingredients are fried in Coconut Oil. This Varutharacha Inji Curry/Puli Inji is a wild combination of Sour, Sweet and Spicy tastes and a wonderful fresh flavour of fried ingredients in Coconut Oil. Some regions of Kerala add Coconut to the same recipe and it is called as Inji Theeyal then.
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 a 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 1000 Curries.
I have given other methods preparing Inji Curry/Puli Inji in my earlier post, though the ingredients remain the same. This method of preparation slightly varies giving new tastes & flavour to the same dish.
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 a 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 1000 Curries.
I have given other methods preparing Inji Curry/Puli Inji in my earlier post, though the ingredients remain the same. This method of preparation slightly varies giving new tastes & flavour to the same dish.
For more INJI CURRY/INJI PULI RECIPES, Click here
Cuisine - Kerala (South India)
Course - Condiment, Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
For more recipes from GODS OWN COUNTRY - KERALA click here...
Cuisine - Kerala (South India)
Course - Condiment, Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
For more recipes from GODS OWN COUNTRY - KERALA click here...
HOW TO MAKE VARUTHARACHA INJI CURRY/INJI PULI
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| VARUTHARACHA INJI CURRY/INJI PULI |
INGREDIENTS:
To Fry and Pound:
Fresh Ginger - 1/2 CupGreen Chillies - 3-4 Nos.
Curry Leaves - a Sprig
Coconut Oil - 1 Tbspn
For Varutharacha Inji Curry:
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Fenugreek Powder - 1/4 Tspn
Asafoetida - 1/8th Tspn(Optional)
Tamarind Paste - 2 Tbspns
Jaggery/Cane Sugar - 11/2 Tbspn
Salt - To Taste
Red Chilli Powder - 1 Tspn
Fenugreek Powder - 1/4 Tspn
Asafoetida - 1/8th Tspn(Optional)
Tamarind Paste - 2 Tbspns
Jaggery/Cane Sugar - 11/2 Tbspn
Salt - To Taste
For Tempering:
Coconut Oil - 1 TbspnMustard Seeds - 1/2 Tspn
Dry Red Chillies - 1-2 Nos.
Curry Leaves - a Sprig
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| VARUTHARACHA INJI CURRY/INJI PULI |
PREPARATION:
- Dry Roast the Fenugreek Seeds on a very flame until it splutters.
- Grind it into a coarse/fine powder and keep it aside.
- Meanwhile, clean, wash and scrape the Ginger pieces.
- Cut into thin slices and keep it aside.
- Finely chop/slit the Green Chillies into two and keep it aside.
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| VARUTHARACHA INJI CURRY/INJI PULI |
METHOD:
- 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 coarsely and keep it aside.
- In the remaining Oil, Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.(If needed add some more oil).
- Add powdered Fenugreek Seeds & Asafoetida Powder to the above and give a quick stir.
- Now add fried and powdered Ginger, Green Chillies and Curry Leaves to the above and fry it on a low flame until fragrant.
- Then add Turmeric Powder, Red Chilli Powder and give a quick stir.
- Fry this on a low flame until fragrant. Care should be taken not to burn the ingredients.
- Then, 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 Varutharacha Inji Curry/Puli Inji and mix well.
- Leave this on a low flame until oil separates from the mix.
- Serve Varutharacha Inji Curry as a Side Dish/Condiment.
- Inji Curry/Inji Puli is a must serve item in a Kerala Sadhya.
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| VARUTHARACHA INJI CURRY/INJI PULI |
NOTES:
- I have used just 2 Tbspns of Coconut Oil in the recipe.
- Shallow fry the Ginger Slices, Green Chillies and Curry Leaves individually.
- 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 the 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 Red Chilli Powder as per your taste preference.
- Care should be taken while dry roasting the Fenugreek seeds. It shouldn't burn, which will totally spoil the taste of Inji Curry.
- Alternatively can add Fenugreek seeds along with Mustard Seeds while tempering the Inji Curry/Puli Inji.
- Adding Asafoetida powder is purely optional.
- 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 Inji Puli in a clean and dry Porcelain/Glass/Ceramic Jars.
- Always use clean & dry spoons(preferably wooden spoons) to serve this Inji Curry.
- Keep Inji Curry refrigerated. It can stay good if stored properly.
- Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.
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