Puli Inji

Sweet & Sour Ginger Pickle Recipe

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

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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.

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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.

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Method with step by step pictures:

1. • Soak the tamarind in water and extract the juice and keep it aside

1. • 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

1. • 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

1. • 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.

1. • 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

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!