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  • Inji Puli | Inji Curry | Puli Inji Recipe

Inji Puli | Inji Curry | Puli Inji Recipe

Pickle with right blend of sweet, salt, sour and spiceness

Posted on Sep 8th, 2019
by Sowmya Venkatachalam
Categories:
  • Pickles
4.13 from 24 votes
Puli Inji is made with fresh ginger and green chilies is one of the popular chutney / pickle at any traditional festive meal in Kerala. It has a right blend of sweet, spice and tanginess. It's also served as a dip.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes

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). 

Onam Sadya Lunch Menu

Recipe Card to make Inji Puli

Inji Puli | Inji Curry | Puli Inji Recipe
Pin Recipe

Puli Inji | Inji Puli | Kerala style sweet and sour pickle | Inji Curry

Course: Accompaniment, Pickles
Cuisine: Kerala, Tamil Brahmin
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 60kcal
Author: Sowmya Venkatachalam
Puli Inji is made with fresh ginger and green chilies is one of the popular chutney / pickle at any traditional festive meal in Kerala. It has a right blend of sweet, spice and tanginess. It's also served as a dip.
Print Recipe

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

  1. 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
  2. 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.
  3. We can add fenugreek seeds while tempering or fenugreek powder to tamarind extract to enhance the flavor

Nutritional Info

Nutrition Facts
Puli Inji | Inji Puli | Kerala style sweet and sour pickle | Inji Curry
Amount Per Serving (1 tbsp)
Calories 60 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 2mg0%
Potassium 4mg0%
Carbohydrates 95g32%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

Inji Puli | Inji Curry | Puli Inji Recipe
Inji Puli | Inji Curry | Puli Inji Recipe
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

10 Comments Hide Comments

Ramaa says:
September 7, 2020 at 12:11 pm

Can we add methi powder at the end? Also don’t we need to add perungayaam for this recipe?

Reply
Sowmya Venkatachalam says:
September 8, 2020 at 7:24 am

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

Reply
Nupur says:
September 27, 2020 at 6:56 pm

Hi,
I don’t have jaggery. Can I use sugar instead? If yes, how much? Thanks!

Reply
Sowmya Venkatachalam says:
September 28, 2020 at 4:29 am

Yes you can use sugar. Use 1 tbsp of sugar.

Reply
Nupur says:
September 28, 2020 at 8:33 am

Thanks! I made it with sugar and it was delicious.

Reply
Sowmya Venkatachalam says:
September 28, 2020 at 7:39 pm

So glad to hear Nupur. Thanks

Reply
Jay Menon says:
June 27, 2021 at 10:47 pm

I tried your puli inji but after cooking realized tamarind was not enough. So I added tamarind n recooked the puli inji. Now it’s bitter how to rectify. Is too much cooking will make the ginger bitter. Plus reply. Thank you

Reply
Sowmya Venkatachalam says:
June 29, 2021 at 6:03 am

Yes too much cooking make the ginger bitter. Please add some grated jaggery to correct the bitterness.

Reply
Jayanthy says:
November 1, 2022 at 1:26 pm

Can subtitute jaggery with karupatti sugar instead?

Reply
Sowmya Venkatachalam says:
November 7, 2022 at 12:30 am

yes sure.

Reply

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