Inji Puli (Sweet and Tangy Pickle)
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Live from upliance kitchens
★ 4.8
South Indian • Kerala • Pickle
Inji Puli (Sweet and Tangy Pickle)
23 mins
4 servings
Cooked 200+ times recently
VegAbout this dish
Everyday low-effort matar paneer. Pair with rice or chapati
Ingredients · 12
- 70 g Ginger (peeled)
- 1 Dried Red Chilli (stem removed)
- 3 tbsp Coconut Oil
- 0.5 tsp Mustard Seeds
- 0.25 tsp Methi Seeds
- 10 Curry Leaves (washed)
- 0.25 tsp Hing
- 5 tbsp Tamarind Paste
- 10 tsp Jaggery Powder
- 0.5 tsp Turmeric
- 40 ml Water
- 0.25 tsp Salt
Instructions
Add aromatics to jar
- Add
How
Add peeled ginger and dried red chilli to The Upliance jar. Ensure the lid is closed securely.
The device will now chop
- Chops
- 1 min
How
The Upliance will automatically chop the ginger and chilli at high speed for 10 seconds to create a fine texture for the pickle base.
Sauté and Simmer
- Add
- Sautés
- Stirs
- 22 min
How
Add coconut oil, seeds, leaves, and hing. The device will sauté on low heat for 4 minutes with automatic stirring. Add tamarind paste, jaggery, turmeric, water, and salt. The Upliance will cook and thicken the mixture on low heat for 18 minutes.
The dish is ready
- Add
How
The Inji Puli is ready. Transfer the pickle to a bowl or airtight container; it pairs perfectly with rice or chapati.
Why this recipe works better with Upliance
- No Chopping
- Automatic Stirring
- Precise Temperature at 120°C
Nutritional Information
352
Calories
41g
Carbs
1g
Protein
21g
Fat
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