Puli Inji
Sweet & Sour Ginger Pickle Recipe








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
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
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 70kcal
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.
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Method with step by step pictures:
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- 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
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Puli Inji
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Can this be stored like pickle?
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.
Thanks a lot for sharing this recipe, I just tried this & it came out awesome.