Instant Pot Inji Curry- Puli Inji- Ginger Pickle- Instant Pot Kerala Sadya Recipes

Kerala style Inji curry or puli inji or ginger pickle made in the Instant pot…

This is a refreshing dish made with fried ground ginger along with spices and tamarind. This is a pickle and is one of the pickle dishes served in Sadya.

Instant Pot Inji Curry- Puli Inji- Ginger Pickle- Instant Pot Kerala Sadya Recipes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6 People
Ingredients
  • Fresh Ginger- cut into round slices- 1 cup
  • Oil- ½ cup for frying ginger
To Roast & Grind
  • Whole red dry chilies- 2
  • Coriander seeds- 1 tbsp
  • Oil, used for frying ginger- 1 tbsp
Other ingredients:
  • Tamarind juice- 2-inch fresh tamarind slice soaked in ½ cup water
  • Asafoetida – ⅛ tsp
  • Jaggery or Palm sugar grated- 1 tbsp
  • Salt- 1½ tsp
For Seasoning:
  • Oil, used for frying ginger- 2 tbsp
  • Mustard seeds- 1 tsp
  • Whole Red dry chili- 2
Instructions
  1. Soak 2 inch slice or gooseberry sized fresh tamarind in ½ cup water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice.
  3. Strain the extract. Keep aside.
  4. Turn on Instant Pot.
  5. Select saute setting, at normal temperature.
  6. Let hot sign display.
  7. Add oil for frying. Let oil turn hot.
  8. Add sliced ginger and fry till golden brown.
  9. Transfer to a plate lined with paper towel. Let cool down.
  10. Save the oil used for frying ginger in a bowl.
  11. To the stainless steel pot, add 1 tbsp oil used for frying ginger.
  12. Add coriander seeds & dried red chilies, saute for 3 minutes till they turn aromatic. Let cool down.
  13. Transfer the fried ginger to a blender jar, add the roasted coriander seeds & dried chilies.
  14. Grind to a smooth paste, add 1 to 2 tbsp water while grinding.
  15. Select saute setting at normal temperature and let stainless steel pot turn hot.
  16. Add 2 tbsp oil used for frying ginger, add the mustard seeds let it splutter.
  17. Add whole red chilies and add the ground ginger mixture, saute in the oil for 3 minutes.
  18. Add 1 to 1½ tsp salt.
  19. Add tamarind juice and asafoetida, cook for 4 minutes.
  20. Add the jaggery and combine everything well. Cook for 2 minutes.
  21. Remove the pot from the main pot and let cool down.
  22. This can be stored in an airtight container and keep in the refrigerator for 2 weeks.
  23. Serve 1 tsp along with rice.

 

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