Inji Puli Recipe | Puli Inji | Inji Curry | Kerala Ginger Pickle – Onam Sadya Recipe

As Kerala Onam Sadya is around the corner, I am sharing this authentic Inji Puli. Inji means ginger and Puli means tamarind. Generally, this is termed to be ginger tamarind pickle.

This is a sweet, spicy, and tangy condiment which is an important dish served as a part of the Sadaya. This traditional condiment is very easy to prepare with the few available ingredients. The main ingredients used are ginger, tamarind, jaggery, and green chilies. As we have lots of sweets and savories on Sadaya, this inji puli helps for digestion. Use either iron kadai or mud pot to make this delicious recipe.

Sadya is a South Indian thali served on plantains leaves. Each region has distinctive dishes and combinations. Kerala has its version. It’s traditionally consumed on plantain leaves on various celebratory occasions. On Onam, the Sadaya is an 18-course meal. During Vishu, it’s a fourteen-course meal. During weddings depending on how affluent or willing to splurge you are, one serves anywhere between 21 to 30 courses (source: quora)

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Now let us see how to prepare this recipe.

Inji Puli Recipe | Puli Inji | Inji Curry | Kerala Ginger Pickle - Onam Sadya Recipe

Print Recipe

Sweet and sour Kerala style ginger pickle.

• CourseSide dish
• CuisineKerala

Servings	Prep Time
1 cup	10 min

Cook Time

30 min

Servings Prep Time 1 cup 10 min

Cook Time 30 min

Inji Puli Recipe | Puli Inji | Inji Curry | Kerala Ginger Pickle - Onam Sadya Recipe Print Recipe Sweet and sour Kerala style ginger pickle. CourseSide dish CuisineKerala Servings Prep Time 1 cup 10 min Cook Time 30 min Servings Prep Time 1 cup 10 min Cook Time 30 min

Ingredients

• 1 cup Ginger finely chopped
• 1 Tamarind small Lemon size
• 1/2 tsp Mustard seeds /kadugu
• 1/4 tsp Fenugreek seed/vendayam
• 2 Dry Red Chili
• 2 Green chili finely chopped
• 1 strand Curry Leaves/Karuveppilai
• 1/4 tsp Turmeric powder
• 1 tsp Chili powder
• 1/2 tsp Asafoetida/hing
• 3 tbsp Jaggery/Vellam grated
• salt to taste
• 1/4 cup Coconut Oil

Servings: cup

Instructions

1. Place tamarind in a bowl and add a cup of hot water. Let it soak for 10 mins. Now mash it thoroughly and extract the tamarind water and set aside.
2. Heat coconut oil in a pan. Add ginger and saute on medium-high flame until ginger turns brown and crispy.
3. Once done let it cool for a while. Transfer it to a mixer jar and grind it coarsely and set aside.
4. In the same pan with remaining coconut oil, add mustard seeds. Let it crackle. Then add dry chili, green chili, hing and curry leaves. Saute for a min.
5. Now add tamarind water, ground ginger, fenugreek powder, turmeric powder, chili powder, required salt, and boil for 15 to 20 mins until the tamarind is cooked well and thickens.
6. Add jaggery powder and cook for 2 to 3 mins. Puli Inji is ready.

Recipe Notes

• Add green chili, dry red chili, and chili powder according to your taste.
• Adjust jaggery powder according to the taste of tamarind.
• Once Puli Inji is ready, let it cool completely. Let it soak for 24 hours and then serve for better taste.
• You can refrigerate it for a fortnight. 

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Sweet and sour Inji Puli/Kerala style ginger pickle is ready to relish.

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