Accompaniment for Idly/Dosa, Authentic Brahmin Recipe, Pickles, Traditional Recipes

PULI INJI

June 7, 2015 by Nithya 2 Comments

 

 

Puli Inji is a very common instant to make side dish for idlis dosas and even curd rice is an instant pickle variety.We also call it as milagai pachadi in our home.It is tamarind based and has lots of green chillies and ginger that go into it.More commonly prepared in festivals and functions this is also a part of keralite cuisine and forms a main place in the menu of ONAM SADYA.I make it normally to go with dosas as hubby is fond of it.My grandmother used to prepare it with only green chillies and I do it her way too sometimes.But adding ginger gives flavour and reduces the heat of the green chillies and as we all know ginger helps in digestion.So here is an easy way to make puli inji/milagai pachadi as you might want to call it.

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Print Recipe
 PULI INJI
Course condiments
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course condiments
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Chop green chillies and ginger finely and keep them ready.
  2. Soak tamarind in water and extract the pulp.
  3. In a pan add sesame oil,asafoetida and mustard.
  4. Add chopped ginger and green chillies.
  5. Add turmeric powder and freshly roasted and ground fenugreek powder.
  6. Add tamarind extract.
  7. Boil till raw smell goes away.
  8. Add powdered jaggery.
  9. Once it reaches a thick consistency and oil is seen on top.
  10. Enjoy puli inji with dosa or idli or with curd rice.Tastes simply awesome.
Recipe Notes

Notes

You can avoid ginger and proceed with only green chillies.

Adding jaggery enhances the taste.

Use sesame oil only.

Add tamarind extract after ginger and green chillies are fried in oil.