Saturday, September 8, 2012

Inji Puli- Ginger- Tamarind Mix

Hope all the Keralites must have celebrated Onam and ate a heartful onam sadhya. I know I am posting this very late, but because of some other work I couldn’t put this post at the time of onam.

Puli inji is also called as inji puli, inji curry. This dish plays an essential role in Onam sadhya. This is a sour and sweet ginger pickle mixed with jaggery and tamarind. My mom used to make this frequently but I was not very fond of this pickle, but gradually as the time passed I fell in love with this amazing delicacy of Kerala. And so when I thought of making Onam sadhya this time, the first dish that came to my mind was this inji puli.Just hot steaming rice and puli inji is a fabulous combination. This can be stored in refrigerator for weeks.


  1. Ginger- 250gms
  2. Green Chillies (chopped)- 4 nos
  3. Oil- ¼ cup
  4. Mustard Seeds- 2 tsp
  5. Fenugreek Seeds- 1 tsp
  6. Asafoetida Powder- ½ tsp
  7. Red Chilli Powder- 1tsp
  8. Jaggery- 3 tbsp
  9. Tamarind- ½ cup
  10. Salt- as required
  1. Soak the tamarind in ½ cup water and take out the pulp.
  2. Fry the grated ginger and chopped green chillies in hot oil till brown in colour. Grind this to a paste when it is cooled.
  3. In a pan add 1 tbsp of oil and add mustard seeds, fenugreek seeds and curry leaves.
  4. Add the ground ginger, asafoetida, red chilli powder, jaggery, salt and tamarind pulp. Mix everything well and simmer for about 10- 12 minutes till the oil separates. Remove from fire and serve it cool.


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