Puli Inji

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Puli inji

Preparation time: 10min
Cooking time: 40min

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: v v n g d 

Tags: side ยท


Ginger / Orange peel - 50gm
Green Chilli - 50gm
Tamarind - 50gm
Red Chilli - 5gm
Sesame - 10gm
Rice - 10gm
Mustard - 10gm
Urad Dhal - 5gm
Channa Dhal - 5gm
Fenugreek - 5gm
Sugar / Jaggery - 50gm
Oil - 10ml
Salt - to taste
Asafetida - to taste
Curry leaves - to garnish


* Dissolve the Tamarind in water and filter well
* Cut Green chillies into small pieces
* Heat oil in a pan
* Season 5gm of Mustard, Urad Dhal, Channa Dhal and 2 red chilli
* Fry Ginger [or Orange peel] and Green chillies until the raw flavor vanishes
* Pour the filtered tamarind water
* Add salt and stir well and allow to boil in medium flame
* Mean while roast remaining Red chilli and Mustard, Fenugreek, Sesame, Rice until they are crispy
* Grind the roasted ingredients well
* When boils add the ground mix and stir well and allow to boil
* Add Sugar [or Jaggery], Asafetida and mix well again allow to boil
* Remove from heat when the mix becomes a semi solid consistency [careful it should not become like a paste]
* Garnish with curry leaves

Serve hot or cold - goes well with rice, chapatti, dosa


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