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  • Puli Inji

Puli Inji

Sweet & Sour Ginger Pickle Recipe

Posted on Aug 16th, 2015
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Pickles
5 from 1 vote
Puli inji is my all time favorite. Its main ingredients are Ginger, Green Chilli, Tamarind and Jaggery. Puli Inji can be enjoyed every day, as a tangy accompaniment to a simple meals.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Jump to Recipe Jump to Video Print Recipe
Puli inji is my all time favourite. Its main ingrediants are Ginger, Green Chilli, Tamarind and Jaggery. Puli Inji can be enjoyed every day, as a tangy accompaniment to a simple meals. It takes very little cooking time and can be prepared very easy. This dish is specifically for spice lovers. We can just mix puli inji with plain rice and a spoon of gingelly oil or we can also have this as a pickle. This is also one of the travel companion dish.

Puli Inji is a traditional pickle prepared during feasts (sadyas). There are lot variations for Puli Inji, the one that I am giving here is a method that my MIL follow. We can also grind the green chillies and ginger to a fine paste and sauté it in oil and then add tamarind extract. This is another version.

The spice from the green chili, spice from the ginger, sweet from jaggery and tanginess from tamarind makes this pickle unique and very tasty

Puli Inji
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Puli Inji

Course: Pickles
Cuisine: Indian, Kerala
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam
Puli inji is my all time favorite. Its main ingredients are Ginger, Green Chilli, Tamarind and Jaggery. Puli Inji can be enjoyed every day, as a tangy accompaniment to a simple meals.
Print Recipe

Ingredients

  • 50 grams Ginger
  • 1 lemon size Tamarind
  • 10 Green Chili
  • 0.5 tsp Turmeric Powder
  • 1 tbsp Jaggery Grated
  • To Taste Salt

For Grinding

  • 1 tbsp Urad Dal
  • 0.5 tsp Fenugreek seeds
  • Few Curry Leaves

For Seasoning

  • 1 tbsp Gingelly Oil
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • a Pinch Asafoetida (Asafetida / Hing)

Instructions

  • Soak the tamarind in water and extract the juice and keep it aside
  • Finely chop the ginger and green chillies and keep it aside.
  • Heat the pan and dry fry the Urad Dal, Fenugreek Seeds and Curry Leaves and fry it till the dal changes its color to light brown. Grind these in a mixer to a fine powder
  • In the pan pour the gingelly oil and add the mustard seeds. When the mustard seeds begins to sputter add the channadhal and hing and fry it till the dhal becomes red color
  • Now add the chopped ginger and green chillies and fry till the ginger becomes brown color. 
  • Add the tamarind extract, turmeric powder and salt and let the mixture boils for sometime.
  • Finally add the ground powder and add the grated jaggery and when the mixture starts to boil, switch off the flame
  • Now the tasty Puli inji is ready to serve with plain rice

Video

Notes

    We can also grind the green chillies and ginger to a fine paste and add it to the saute it in oil and then add tamarind extract. This is another version.
 

Nutritional Info

Nutrition Facts
Puli Inji
Amount Per Serving (2 tbsp)
Calories 70 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 6g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

Method with step by step pictures:

    • Soak the tamarind in water and extract the juice and keep it aside
    • Finely chop the ginger and green chillies and keep it aside. Heat the pan and dry fry the urdhal,vendhayam and curryleaves and fry it till the dhal changes its color to light brown
    • Grind these in a mixer to a fine powder. In the pan pour the gingelly oil and add the mustard seeds. When the mustard seeds begins to sputter add the channadhal and hing and fry it till the dhal becomes red color
    • Now add the chopped ginger and green chillies and fry till the ginger becomes brown color. Now add the tamarind extract, turmeric powder and salt and let the mixture boils for sometime.
    • Finally add the ground powder and add the grated jaggery and when the mixture starts to boil, switch off the flame
  • Now the tasty Puli Inji is ready to serve with plain rice

 

Puli Inji
Puli Inji

 

(Visited 3,395 times, 1 visits today)

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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!

3 Comments Hide Comments

Radhika says:
December 27, 2011 at 6:26 am

Can this be stored like pickle?

Reply
subbuskitchen says:
December 27, 2011 at 12:55 pm

No, you can't use it for more than a week, that too if you store it in a refrigerator. Make it in small quantity and use it when it's fresh.

Reply
Sowmya Shenoy says:
June 25, 2014 at 5:04 pm

Thanks a lot for sharing this recipe, I just tried this & it came out awesome.

Reply

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