InchiPuli

5 from 1 vote

InchiPuli - A traditional and deliciously tangy, sweet, sour and spicy relish made with ginger and tamarind usually made on festivals and goes well with rice and traditional sadya

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Indian

Servings: people

Calories: 49kcal

Author: Nisha

Ingredients

For the Puliinchi gravy

3 big tamarind lemon sized balls -soaked in water and pulp extracted
4 green chilies finely chopped
3 big pods garlic finely cut
5 tbsp ginger finely cut
5-6 shallots cut into small bits
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp mustard seeds
2 red chillies dry
1 cup jaggery (add more depending on the sweetness you prefer)
1 sprig curry leaves
3 tbsp vegetable oil
1 tsp salt or to taste

To dry roast and powder

1 tbsp Cumin seeds
1 tbsp black mustard seeds
1 tsp fenugreek seeds
3 tbsp rice broken matta rice or raw

Instructions

Keep the chopped shallots, red chilies, green chilies, ginger, garlic, and curry leaves ready.
Take a deep bottomed pan and heat about 3-4 tbsp oil.
Splutter mustard and dry red chillies.
Add chopped shallots, red chilies, green chilies, ginger, garlic, and curry leaves
Add the turmeric and chilly powder and fry for about 5 minutes
Add the extracted tamarind pulp and water
When it comes to a boil and the raw smell disappears, add jaggery.
Add salt and continue boiling it.
Meanwhile, dry roast all the ingredients in the "To dry roast and powder" section
Once roasted and cooled, powder it a fine consistency
Add the powder to the tamarind ginger relish that is cooking
The relish will start thickening on adding the roasted powder
Check the taste and add more jaggery if you prefer more sweetness
Adjust the spice and salt as per your liking and switch off the flame
Pulinchi is ready to be served.
That is it, All you need is some All you need is some dal and rice.

Video

Nutrition