Puli inji

Dish

Puli inji

Tamarind and ginger chutney

Puli inji is made by cooking tamarind with ginger, jaggery, and spices such as cumin and mustard seeds. The mixture is then blended to a smooth consistency. The chutney has a tangy and spicy flavor that pairs well with rice and curry dishes. It is also a good source of antioxidants and anti-inflammatory compounds. Puli inji can be stored in the refrigerator for up to a week.

Jan Dec

Origins and history

Puli inji is a traditional condiment in Kerala, a state in South India. It is often served with rice and sambar, a lentil-based vegetable stew. Puli inji is also a common accompaniment to dosas and idlis.

Dietary considerations

Vegan, gluten-free

Variations

Puli inji can be made with different types of chili peppers to adjust the level of spiciness. Some recipes call for the addition of garlic or curry leaves to add flavor. Others use different types of sweeteners such as honey or sugar.

Presentation and garnishing

Puli inji can be presented in a small bowl or jar, garnished with fresh herbs such as cilantro or mint. It can also be served alongside other chutneys and dips for a colorful and flavorful spread.

Tips & Tricks

To make puli inji milder, use fewer chili peppers or remove the seeds. To make it spicier, add more chili peppers or red pepper flakes. Adjust the consistency by adding more tamarind or water as needed.

Side-dishes

Puli inji can be served with a variety of South Indian dishes, including rice and sambar, dosas, and idlis. It can also be used as a spread on sandwiches or as a dip for vegetables.

Drink pairings

Pair puli inji with a refreshing drink such as a coconut water or a glass of buttermilk.