Inji Puli | Inji Curry | Puli Inji Recipe
Pickle with right blend of sweet, salt, sour and spiceness
Inji Puli (Inji Curry / Puli Inji) is an important pickle being served in any Kerala feast. It has a perfect blend and balance of sweet, salt, hot and sour elements and is accomplished by a combination of ginger, green chili, tamarind and jaggery. It’s one of the important food item served during Onam Sadya. We love this as an accompaniment to curd rice. The combination of sweet from Jaggery and sourness from tamarind is amazing.
Sadya :
Sadhya means banquet in Malayalam. It is a vegetarian feast prepared by both men and women, especially when needed in large quantities, for weddings and other special events. Sadhya is typically served as a traditional dish for Onam, the state festival of Kerala.
Puli Inji is an Instant pickle variety and it is mainly served with the Sadhya in Kerala, to balance the other preparations. It is a spicy tangy paste/ chutney to mix with rice or to have as a dip for dosas and other delicious South Indian snacks.
SEE Also :
Alternate way to make Puli Inji (Tamil Nadu style).
Recipe Card to make Inji Puli
Puli Inji | Inji Puli | Kerala style sweet and sour pickle | Inji Curry
Equipments Needed
- Heavy Bottomed Pan
Ingredients
- ½ cup Ginger fresh, finely chopped
- 8 nos Green Chili fresh, finely chopped
- 1 nos Red Chili
- 1 gooseberry size Tamarind (or 3 tsp tamarind concentrate)
- 2 tbsp Sesame Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- ½ tsp Turmeric Powder
- 2 tbsp Grated Jaggery
- Salt to taste
Instructions
- Soak the Tamarind and extract the Juice
- Heat the oil in a heavy bottomed pan and add the mustard seeds.
- When the mustard seeds start sputtering add the red chili, chopped ginger, green chilies and curry leaves.
- Fry these ingredients until the ginger becomes light golden brown.
- Add the tamarind water to the pan. Also add turmeric powder, salt and simmer until the tamarind water evaporated and the mixture has thickened.
- Once the Puli Inji becomes thick, add the jaggery and switch off the flame. Puli Inji (Inji Puli) is ready to serve. You can refrigerate and use it for up-to two weeks.
Video
Notes
- You can adjust the sweetness by adjusting the quantity of the jaggery. Generally the quantity of jaggery is same as the quantity of tamarind taken. But we can adjust according to our need
- Instead of red chili in the tempering, we can add 1 teaspoon of red chili powder along with tamarind extract and allow it to boil well.
- We can add fenugreek seeds while tempering or fenugreek powder to tamarind extract to enhance the flavor
Nutritional Info
Method to make Inji curry with step by step pictures
- Soak the Tamarind and extract the Juice
- Heat the oil in a heavy bottomed pan and add the mustard seeds.
- When the mustard seeds start sputtering add the red chili, chopped ginger, green chilies and curry leaves.
- Fry these ingredients until the ginger becomes light golden brown.
- Add the tamarind water to the pan. Also add turmeric powder, salt and simmer until the tamarind water evaporated and the mixture has thickened.
- Once the Puli Inji becomes thick, add the jaggery and switch off the flame.
Puli Inji (Inji Puli) is ready to serve. You can refrigerate and use it for up-to two weeks.
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- Pacha Milagai Kuzhambu | Green Chilli Kuzhambu Recipe
- Inji Thayir | Yogurt with Ginger | Sadaya Recipes
- Mor Curry | Kerala style Moru Kachiyathu | Butter Milk Curry
- Chickpeas Masala Rice | Chana Masala Rice
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Can we add methi powder at the end? Also don’t we need to add perungayaam for this recipe?
Usually ginger will dominate the smell of asafoetida. but if we wish we can very well add. yes we can add methi powder at last
Hi,
I don’t have jaggery. Can I use sugar instead? If yes, how much? Thanks!
Yes you can use sugar. Use 1 tbsp of sugar.
Thanks! I made it with sugar and it was delicious.
So glad to hear Nupur. Thanks