puli inji, inji thayir and inji kichadi

Puli Inji, Inji Thayir and Inji Kichadi | Yummy O Yummy

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Puli Inji, Inji Thayir and Inji Kichadiby Maya Akhil on April 8, 2011 28 Comments

Inji puli is a pickle that is a must in a Kerala Sadya. As all of you know, most of the Kerala dishes are influenced by regional variations. As far asI know, this dish has two major variations and is called by two different names in the Southern and Northern part of Kerala Inji Curry and PuliInji. As both me and Lakshmi, are from the South, we have already posted the recipe for inji curry here.

This puli inji recipe was shared by Preetha Jayesh who is from Trissur. Inji curry is usually spicier than puli inji and the taste of gingerpredominates the sweet and sour taste of jaggery and tamarind . But in the case of puli inji there is a balance of sweet and sour elements and thetaste of ginger does not dominate them and it is way sweeter than our inji curry. The main ingredients of this dish are ginger, green chilies,tamarind and jaggery. The traditional method doesnt call for frying the ginger but you can fry it if you want. The other recipes, Inji thayir and InjiKichadi, are not a part of traditional Kerala feast but is usually served during pirannal sadya and sraddham. Hope you like them!!

Ingredients

1. Ginger 1/4 cup, finely chopped2. Tamarind / Puli Lemon-sized3. Green chilies 5 6, sliced to thin rounds

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4. Turmeric powder 1/4 tsp5. Chilly powder 1/2 tsp6. Jaggery - 4 cubes (1/4 cup + 1 2 tbsp) or to taste7. Salt To taste

To season

1. Coconut oil 2 tsp2. Mustard seeds 1/4 tsp3. Dry red chilies 24. Curry leaves 1 sprig

Method

Soak the tamarind in 1/2 cup warm water for a few minutes. Squeeze the tamarind and pour the extract into a deep saucepan. Add 3/4 cup water,salt, turmeric powder, chilly powder. Bring it to a boil (do not cover with lid). Reduce to simmer. Add the chopped ginger (You can use fried gingerif you want. To fry ginger - Heat about 2 tbsp oil in a pan and saute the finely chopped ginger until brown), jaggery cubes and let it simmer until itreaches a thick consistency, stirring occasionally. It would take more than an hour to achieve this consistency. Adjust the tamarind and jaggeryaccording to your taste preference.

Heat oil in a small pan. Splutter mustard seeds. Fry the dry red chilies and curry leaves. Pour over the prepared puli inji. Serve with rice.

INJI THAYIRU



Ingredients

1. Ginger 2 tbsp, grated2. Green chilies or birds eye chilies -1 2, finely chopped3. Pearl onion 2 3, chopped (You can avoid this if you are preparing it for sadya)4. Yoghurt 1/2 3/4 cup5. Curry leaves 3 4 , chopped (optional)6. Salt To taste

Place all the ingredients in a bowl and mix well. Taste-check for salt. Serve inji thayiru with rice.

INJI KICHADI (Serves 4 5)



Ingredients

1. Ginger Two 4 inch pieces, finely chopped (kothi ariyuka)

Green chilies 3

2. Yoghurt 1/4 1/2 cup or as required

3. Oil 1 tsp

Mustard seeds 1/4 tsp

Dry red chilies 2

Curry leaves 1 sprig

4. Oil 2.5 tbsp

Method

1. Heat 2.5 tbsp oil in a small pan. Add the chopped ginger, green chilies and little salt. Stir-fry until the ginger turns golden brown, it takes about20 minutes at medium heat. Once the ginger start turning golden, the oil will start separating. You can either discard this oil or use it for seasoningmustard seeds. Switch off. When it cools slightly, add beaten yoghurt. Mix well and check for salt.

2. Heat 1 tsp oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour the seasoning over the inji kichadi.



Categories: Kerala Dishes, Pickles, Vegetarian Tags: Kerala, Pickles, Sadya Vibhavangal, Trissur Recipes

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Comments

. sojo says:April 8, 2011 at 7:26 AM

wowwwwwwwwwwww. oru sadya-kke irrikkan thonnunnu. lovely pics as usualvery very tempting and professional!!!!

Reply

. Angie's Recipes says:April 8, 2011 at 11:49 AM

Looks so inviting and lovely. I love your leaf shaped wood bowl.

Reply

. An Open Book says:April 8, 2011 at 12:04 PM

inji thayir sounds brilliantnext time i have the urge 2 eat a mallu far i shall try this

Reply

. jayarajmurukkumpuzha says:April 8, 2011 at 12:35 PM

Masala KoottuCurry | Yummy OYummy

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IdichakkaThoran/Tender GreenJackfruit Stir Fry |Yummy O Yummy

Inji/Ginger Curry Kerala SadyaRecipe | Yummy OYummy

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nannayittundu..

Reply

. Ramya says:April 8, 2011 at 12:36 PM

Yummy ooo yummmyInji puli and Puli Inji adipoli aayitundu..

Reply

. Tina says:April 8, 2011 at 12:39 PM

yummy yummy yummyyyyyy

Reply

. Reshmi Mahesh says:April 8, 2011 at 1:04 PM

Super yummy.

Reply

. Rekha shoban says:April 8, 2011 at 1:11 PM

adipoli puli inji and thayir inji!nice click!

Reply

. aipi says:April 8, 2011 at 1:22 PM

Great recipes they sound very authentic!Loved your cute bowl US Masala

Reply

. SravsCulinaryConcepts says:April 8, 2011 at 2:31 PM

super delicious and inviting !! excellent clicks !!

Reply



. Suja Sugathan says:April 8, 2011 at 2:33 PM

Wow adipoli,randum nannayitundu,nice clicks dear.

Reply

. Priya says:April 8, 2011 at 2:35 PM

Both looks irresistible,tongue tickling dishes..

Reply

. Reshmi says:April 8, 2011 at 2:47 PM

perfectly done.. love the cute little bowl..

Reply

. Jennifurla says:April 8, 2011 at 3:44 PM

bright and gorgeous color

Reply

. Suman Singh says:April 8, 2011 at 4:12 PM

mouth-watering pickle, looks so tempting and yummy!

Reply

. Satrupa says:April 8, 2011 at 5:06 PM

Looks so delicious .. the wooden bowl n spoon are so cuteee

Reply

. Swathi says:April 8, 2011 at 5:33 PM

Kuthari chorum,inji puliyum, thairum entha bahavane eni vendathu unu kazikan.

Reply

. Nisha says:April 8, 2011 at 10:40 PM



I just drool over the rice in your pics , makes me miss home . Both ginger recipes are my favs

Reply

. Premalatha Aravindhan says:April 8, 2011 at 11:09 PM

Om Mouthwatering hereyummyAlways love ur tempting clicks

Reply

. Vidhya says:April 9, 2011 at 12:05 AM

I am drooling looking at the pictures.Made your banana chips for Vishu,they turned out too good. Now I will have to make a new batch forVishu as there is nothing left.

Reply

. Kairali sisters says:April 9, 2011 at 12:20 AM

Adipoli maya, enne ethina engane kothipikane

Reply

. Aruna Manikandan says:April 9, 2011 at 5:51 AM

Healthy delicious recipes dear.nice clicks

Reply

. divya says:April 9, 2011 at 10:21 PM

Fantasticirresistibly yumm..

Reply

. Yummy Team says:April 10, 2011 at 1:20 AM

Thank You All!!

@ Vidhya,Thanks for trying out the banana chips..Glad to hear that they came out well

Reply



. JishasKitchen says:April 10, 2011 at 4:29 AM

wow..beautiful and tempting pics.inji curry okke kootti choru okke kazhichittu kure kaalam aayi..

Reply

. Kalpana Sareesh says:April 11, 2011 at 4:37 PM

tats awesome my hubbys fav..

Reply

. Anonymous says:January 13, 2013 at 6:24 AM

should we grind roasted ginger or add yogurt to roasted mix as such.

Reply

. Maya Akhil says:January 13, 2013 at 6:43 AM

Anonymous,

Add the yogurt directly to the slightly cooled roasted ginger. You dont need to grind it.

Reply

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Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills thekitchen when I cook or bake is simply what keeps me going! Read More

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