Wednesday, July 4, 2012

Injimpuli/Tamarind-Ginger Hot Sauce

Injimpuli is one of kerala`s traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isn`t it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..

Fresh Ginger-1/4kg(finely chopped)

Tamarind-3 lemon sized (soaked in water )

Coconut Oil-5Tbsp

Turmeric Powder-1/2tsp

Salt -to taste

Chilly Powder-1 1/2 tsp

Mustard seeds-1/2tsp

Curry Leaves-2strings

Small onion-10(chopped)

Dry Red Chilly-3(chopped)

Green Chilly-4(finely chopped)

Jaggery(Sharkara)-according to ur taste


Peel the ginger and cut into long pieces and chop finely…Or if u have chopper ,chop finely using that.Pour the finely chopped ginger into salt water and keep it for 10 minutes..After that wash properly and drain it ..After draining ,heat   coconut oil in a kadai and add the ginger and fry it …Fry till it become  light  golden brown colour…Drain them and keep aside for cooling ..Then take a blender and crush the fried ginger and keep that aside…If u like to bite the ginger then no need to crush the fried ginger .Soak tamarind in one cup of hot water for 15 minutes and extract the juice . Filter it and keep it aside..If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder.  mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..

Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )

Now heat remaining oil in a separate pan and add mustard seeds..When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …Pour this mixture to the cooked tamarind water…Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…Boil till it become a semi medium thick liquid…(add hot water if it became too thick)Check the salt and jaggery .If u need add more according to ur taste.. ….Injimpuli gets thicker when it cools down..

So now the tasty injimpuli is ready to serve…After cooling transfer into glass container and u can keep it in the fridge for long ..


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