Injipuli

Ingredients:-

  1. Ginger – 250 grams or 1.75 cups (tightly packed); thinly sliced
  2. Tamarind – one big gooseberry sized ball soaked in 1 cup of hot water for 15-30 minutes
  3. Jaggery – one gooseberry sized ball (powder the jaggery and try to make a ball)
  4. Hing – 1/4 tsp.
  5. Salt to taste
  6. Coriander powder – 2 tsps.
  7. Kashmiri chilly powder – 2 to 3 tsps.
  8. Turmeric powder – 1/4 tsp.
  9. Coconut oil – for deep frying the ginger slices

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Curry leaves – a few
  4. Greenchilly – 1 to 2 numbers (chopped)

Method:-

  1. Heat coconut oil and deep-fry the ginger slices till crisp and brown in colour. Drain the fried ginger on paper towels & allow to cool. Grind to a coarse powder using a mixer/grinder.
  2. Squeeze the tamarind ball well and strain the extract. Add jaggery, hing and salt to the tamarind extract and bring the mixture to a boil. Add the coriander, chilly and turmeric powders. Bring the mixture to a second boil and add the coarsely powdered ginger. Cook on low heat for 7-10 minutes or till quiet thick. Switch off heat.
  3. In a wok, heat 1 tbsp. of coconut oil. Add the mustard seeds and allow them to pop. Stir in the curry leaves and chopped greenchillies. Add this to the injipuli and mix.
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This entry was posted in Lakshmi Nair recipes, Onasadhya, Traditional Kerala dishes. Bookmark the permalink.

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