{"id":26866,"date":"2020-08-23T23:06:33","date_gmt":"2020-08-24T03:06:33","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=26866"},"modified":"2024-09-22T12:02:32","modified_gmt":"2024-09-22T16:02:32","slug":"instant-pot-inji-curry-puli-inji-ginger-pickle-instant-pot-kerala-sadya-recipes","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-pot-inji-curry-puli-inji-ginger-pickle-instant-pot-kerala-sadya-recipes\/","title":{"rendered":"Instant Pot Inji Curry- Puli Inji- Ginger Pickle- Instant Pot Kerala Sadya Recipes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26870\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Instant-Pot-Inji-curry-Puli-Inji-Ginger-Pickle-Instant-Pot-Kerala-Sadya-recipes.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Instant-Pot-Inji-curry-Puli-Inji-Ginger-Pickle-Instant-Pot-Kerala-Sadya-recipes.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Instant-Pot-Inji-curry-Puli-Inji-Ginger-Pickle-Instant-Pot-Kerala-Sadya-recipes-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Instant-Pot-Inji-curry-Puli-Inji-Ginger-Pickle-Instant-Pot-Kerala-Sadya-recipes-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Kerala style Inji curry or puli inji or ginger pickle made in the Instant pot&#8230;<\/p>\n<p>One of the key dishes in Kerala Sadya is <strong>Inji Curry<\/strong>, a ginger-based pickle or chutney that has all kinds of flavour in it- sweet, spicy, gingery and spicy. It aids digestion and balances out the richness of other dishes in the Sadya.<\/p>\n<p>Since it&#8217;s like a pickle it&#8217;s served in small quantities because of its intense flavour but plays an important role in rounding out the Sadya, absolutely refreshing!<\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Instant-Pot-Inji-curry-Puli-Inji-Ginger-Pickle-Instant-Pot-Kerala-Sadya-recipes.jpg\" \/>\n<div class=\"item ERName\">Instant Pot Inji Curry- Puli Inji- Ginger Pickle- Instant Pot Kerala Sadya Recipes<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Fresh Ginger, cut into round slices- 1 cup<\/li>\n<li class=\"ingredient\">Oil- 1\/2 cup for frying ginger<\/li>\n<li class=\"ERSeparator\">[b]To Roast &amp; Grind [\/b]<\/li>\n<li class=\"ingredient\">Dried whole red chilies- 3<\/li>\n<li class=\"ingredient\">Coriander seeds- 1 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Oil, used for frying ginger- 1 tbsp<\/li>\n<li class=\"ERSeparator\">[b]Other ingredients:[\/b]<\/li>\n<li class=\"ingredient\">Tamarind juice- 3-inch fresh tamarind slice soaked in 1\/2 cup water<\/li>\n<li class=\"ingredient\">Asafoetida \u2013 1\/8 tsp<\/li>\n<li class=\"ingredient\">Jaggery or Palm sugar grated- 2 tbsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Seasoning:[\/b]<\/li>\n<li class=\"ingredient\">Oil, used for frying ginger- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Soak 3-inch slice or gooseberry sized fresh tamarind in 1\/2 cup water for 5 minutes.<\/li>\n<li class=\"instruction\">After 5 minutes, squeeze the tamarind in water and extract the juice.<\/li>\n<li class=\"instruction\">Strain the extract. Keep aside.<\/li>\n<li class=\"instruction\">Turn on Instant Pot. Or use a saucepan.<\/li>\n<li class=\"instruction\">Select saute setting, at normal temperature.<\/li>\n<li class=\"instruction\">Let the pot turn hot.<\/li>\n<li class=\"instruction\">Add oil for frying. Let the oil turn hot.<\/li>\n<li class=\"instruction\">Add sliced ginger and fry till golden brown.<\/li>\n<li class=\"instruction\">Transfer the fried ginger to a plate lined with paper towel. Let cool down.<\/li>\n<li class=\"instruction\">In a bowl save the oil used for frying ginger.<\/li>\n<li class=\"instruction\">To the stainless steel pot, add 1 tbsp oil used for frying ginger.<\/li>\n<li class=\"instruction\">Add coriander seeds &amp; dried red chilies, saute for 3 minutes till they turn aromatic. Let cool down.<\/li>\n<li class=\"instruction\">Transfer the fried ginger to a blender jar, add the roasted coriander seeds &amp; dried chilies.<\/li>\n<li class=\"instruction\">Grind to a smooth paste, add 2 to 3 tbsp water while grinding.<\/li>\n<li class=\"instruction\">Select saute setting at normal temperature and let the inner pot turn hot.<\/li>\n<li class=\"instruction\">Add 2 tbsp oil used for frying ginger, add the mustard seeds let it splutter.<\/li>\n<li class=\"instruction\">Add the ground ginger mixture, saute in the oil for 3 minutes.<\/li>\n<li class=\"instruction\">Add 1 1\/2 tsp salt.<\/li>\n<li class=\"instruction\">Add tamarind extract and asafoetida, cook for 4 minutes.<\/li>\n<li class=\"instruction\">Add the jaggery and combine everything well. Cook for 2 minutes.<\/li>\n<li class=\"instruction\">Don&#8217;t replace jaggery with white sugar, the taste will be different.<\/li>\n<li class=\"instruction\">Take the pot from the main pot and let it cool down.<\/li>\n<li class=\"instruction\">Transfer to an airtight container, this can be stored in the refrigerator for 2 to 3 weeks.<\/li>\n<li class=\"instruction\">This is like a pickle served in Kerala Sadya, serve 1 to 2 tsp with rice.<\/li>\n<li class=\"instruction\">It has a a nice gingery aroma along with the tanginess from tamarind &amp; sweetness from the jaggery, an absolute delight. Great for digestion as well.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kerala style Inji curry or puli inji or ginger pickle made in the Instant pot&#8230; One of the key dishes in Kerala Sadya is Inji Curry, a ginger-based pickle or chutney that has all kinds of flavour in it- sweet, spicy, gingery and spicy. It aids digestion and balances out the richness of other dishes &hellip; <\/p>\n","protected":false},"author":1,"featured_media":26870,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1120,1236,22,51,92,18],"tags":[1121,1237,501,1010,987],"class_list":["post-26866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-instant-pot-recipes","category-instant-pot-sadya","category-kerala-cuisine","category-pickle","category-sadya","category-vegetarian","tag-instant-pot-recipes","tag-instant-pot-sadya","tag-pickle-2","tag-sadya","tag-vegetarian","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=26866"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26866\/revisions"}],"predecessor-version":[{"id":32846,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26866\/revisions\/32846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/26870"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=26866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=26866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=26866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}