Inji Puli (Sweet and Tangy Pickle)
Everyday low-effort matar paneer. Pair with rice or chapati
Ingredients
- 70 g Ginger (peeled)
- 1 Tamarind (removed)
- 3 tbsp Coconut Oil
- 0.5 tsp Mustard Seeds
- 0.25 tsp Turmeric
- 10 Curry Leaves (washed)
- 0.25 tsp Methi Seeds
- 0.25 tsp Dried Red Chilli
- 0.25 tsp Hing
- 5 tbsp Jaggery Powder
Instructions
Add aromatics and oil to jar
Add ginger, tamarind, coconut oil to The Upliance 2.0 jar. Select sauté mode at 120°C for 10 minutes. The device will now chop and sauté the aromatics.
The device will now cook the spices
Add mustard seeds, turmeric, curry leaves, methi seeds, dried red chilli, and hing to The Upliance 2.0 jar. Set temperature to 95°C and let Upliance stir automatically for 240 seconds using the TAT heating mode.
Add Jaggery and simmer
Add Jaggery powder to The Upliance 2.0 jar. Set the temperature to 95°C in TAT mode and let Upliance simmer for 360 seconds with automatic stirring, followed by 5 seconds at 20°C and 12 minutes at 95°C in TAT mode.
The Inji Puli is ready
The Inji Puli is ready to serve. The Upliance 2.0 will automatically cool down. Transfer to a bowl for serving.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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