Go Back
+ servings
Puli Inji
Print Recipe
5 from 1 vote

Puli Inji

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pickles
Cuisine: Indian, Kerala
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam


  • 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)


  • 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



    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.


Serving: 2tbsp | Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g