Inji Puli

🔥 Prep

• Peel and finely chop or grate the 100 g Ginger.
• Slit the 3 pcs Green Chillies lengthwise (remove seeds if less heat is preferred).
• Measure out 2 tbsp Tamarind Paste, 3 tbsp Jaggery (grated or powdered), 1 tsp Mustard Seeds, 0.25 tsp Fenugreek Powder, 1 tsp Chilli Powder, 0.25 tsp Turmeric Powder, 1.5 tsp Salt, and 150 ml Water.
• Keep 3 tbsp Coconut Oil ready near the stove.

🔥 Cook

• 1. Heat a heavy-bottomed pan or kadai over medium heat and add the 3 tbsp Coconut Oil.
• 2. Once the oil is hot (shimmering but not smoking), add the 1 tsp Mustard Seeds and let them splutter for 10-15 seconds.
• 3. Add the slit 3 pcs Green Chillies and sauté for 30 seconds until they blister slightly.
• 4. Add the chopped/grated 100 g Ginger and sauté on medium-low heat for 8-10 minutes, stirring frequently, until the raw smell disappears and the ginger turns golden brown and shrinks in volume.
• 5. Reduce heat to low and stir in the 0.25 tsp Turmeric Powder, 1 tsp Chilli Powder, and 0.25 tsp Fenugreek Powder. Roast spices for 15-20 seconds until fragrant, being careful not to burn them.
• 6. Pour in the 150 ml Water and 2 tbsp Tamarind Paste, stirring well to combine and dissolve the tamarind.
• 7. Add the 3 tbsp Jaggery and 1.5 tsp Salt. Stir until the jaggery dissolves completely.
• 8. Increase heat to medium and bring the mixture to a rolling boil.
• 9. Once boiling, reduce heat to low-medium and simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking, until the mixture thickens to a jam-like consistency and oil begins to separate at the edges.
• 10. Turn off the heat and let the Inji Puli cool completely in the pan for 30 minutes (it thickens further upon cooling).

🔥 Serve

• Transfer the cooled Inji Puli to a clean, dry, sterilized glass jar. Store in the refrigerator for up to 2-3 months (use a dry spoon every time).
• Serve 1-2 teaspoons as a condiment alongside Curd Rice (Thayir Sadam), Sambar Rice, or Dosai/Idli.
• Pair with a simple Poriyal (stir-fried vegetables) and Appalam/Papad for a traditional South Indian meal.