Injupuli is a spicy-sweet-tangy condiment made with ginger, tamarind, jaggery and green chilli. Done well, it strikes a perfect balance of flavours, and in its dark, gleaming beauty, is the perfect addition to any table, bringing excitement and heat to both traditional and modern meals. Eat it with rice, roti, serve it as dip, or spread it on toast to make wickedly delicious sandwiches.
75 g ginger, chopped fine
75 g green chillies, chopped fine
2 garlic cloves, chopped fine
8 shallots, chopped fine
2 tbsp coconut oil
25 g tamarind
2 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
2 tsp jaggery
Salt, to taste
1 tsp mustard seeds
1 tsp fenugreek seeds
3 whole red chillies
Curry leaves, one sprig
Heat coconut oil in a pan, and fry the ginger, chillies, shallots and garlic together.
In a bowl, add two cups of warm water and drop in the tamarind. Allow to soak, and use your fingers to remove the tamarind pulp.
To this water, stir in the red chilli powder, coriander powder, jaggery, salt and turmeric.
Strain the liquid to remove any residue, and add it into the ginger mix in the pan.
Allow to simmer until it reduces and thickens - usually about 40 minutes.
In another pan, heat a spoon of coconut oil. Then add in mustard seeds, whole red chillies, fenugreek seeds and curry leaves in quick succession. When the seeds sputter and the tempering is fragrant, pour it over the ginger mix.
Let your injipuli rest for a day or two before serving. The flavours get mellow and come together in about 48 hours.
You can also make a large batch and store for later use. It will keep well in the refrigerator.
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