Tamarind
curry or Injipuli/Puli Inji (in Malayalam), a sweet-sour-spicy, dark brown
colored curry is part of South Indian cuisine especially in Kerala and Tamil
Nadu. Onam festival is around the corner and the sadhya (banquet) is never
complete without this finger licking sides, Inji puli.
Ingredients
- Ginger (chopped ) - 2 tpsb
- Green chili - 5 (chopped)
- Jaggery cubes - 4
- Water - 5 cups
- Tamarind - 250 grams
For
seasoning
- Curry leaves - a handful
- Mustard seeds - 1 tbsp
- Sunflower oil - 3 tbsp
Preparation
- Soak the tamarind for 20
mins in 3 cups of water. Strain, and keep the tamarind water aside.
- In a medium thick-bottomed
container, add 2 cups water and melt the Jaggery cubes to make it syrupy.
- Add chopped ginger, chilies
and the tamarind water into the Jaggery syrup and boil till it gets to a
thick consistency.
- Heat 3 tbsp sunflower oil,
splutter mustard seeds and curry leaves and add it to the tamarind curry
and mix well.
- Boil for 5 minutes and
transfer it to a bowl.
