Experience the authentic taste of Kerala with this tangy and spicy Puli Inchi recipe, a must-have for every Onam Sadya. Made with a delightful mix of tamarind, ginger, and jaggery, this dish adds a burst of flavor to your festive spread. Perfectly balanced with the sweetness of jaggery and the heat from ginger, this Puli Inchi will leave your taste buds tingling with joy. Serve it as a side with steamed rice or enjoy it with your favorite snacks—this versatile dish is sure to become a family favorite!

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Ingredients

1 cup ginger, finely chopped
7-8 shallots, finely sliced
2-3 green chilies, slit
1 lemon-sized tamarind ball, soaked in water
1/2 cup jaggery, grated
1 tsp turmeric powder
1 tsp red chili powder
Salt, to taste
2 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (Optional)
2 dry red chilies (Optional)
A few curry leaves (Optional)


Cooking Instructions:

Heat coconut oil in a pan and add mustard seeds. Let them splutter.

Add fenugreek seeds, dry red chilies, and curry leaves. Sauté for a few seconds.

Add the shallots, finely chopped ginger and green chilies to the pan. Sauté until the ginger turns golden brown.

Add turmeric powder, red chili powder, and salt. Mix well.

Pour in the tamarind water and let the mixture simmer until it thickens slightly.

Add grated jaggery or jaggery syrup and continue to cook until the mixture thickens to a chutney-like consistency.

Adjust the seasoning, and serve as a side with rice or as a dip for snacks.

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