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5 from 3 votes

Puli Inji | Tamarind-Ginger Chutney

Puli Inji is an instant pickle (or dip) made primarily using Ginger and Tamarind. It is one of the main items served during Onam Sadya. Puli Inji can be enjoyed every day, as a tangy accompaniment to a simple meals. It can be made with slight variations across the regions in India. The one given here is made in our home and commonly followed in Tamil Nadu.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pickles
Cuisine: Indian, Kerala
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam

Ingredients

  • 50 grams Ginger 1/2 Cup chopped ginger
  • 1 lemon size Tamarind
  • 10 nos Green Chili
  • ¼ tsp Turmeric Powder
  • 1 tbsp Jaggery Grated
  • tsp Salt

For Grinding

  • 1 tbsp Urad Dal
  • ½ tsp Fenugreek seeds
  • 1 sprig Curry Leaves

For Seasoning

  • 1 tbsp Gingelly Oil
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • ¼ tsp 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. Take it to mixer jar.
  • Grind the dry roasted ingredients to a smooth powder.
  • In the pan pour the sesame oil. Add chopped ginger and green chili to the pan. Fry the ginger-greenchili till the ginger becomes light golden brown.
  • Take the ginger-green chili in a mixer jar and grind it to smooth paste. Set this paste aside.
  • In a pan, heat sesame oil. Add mustard seeds and allow it to sputter. Then add bengal gram and fry till light golden brown. Add asafoetida, curry leaves, give a mix.
  • Now, add tamarind extract to the pan along with turmeric powder and salt.
  • Let the tamarind mixture boils for 5 mins to get rid off its raw smell. Next, add the ginger-greenchili paste to the tamarind mixture and give a good mix.
  • Allow the mixture to cook in low flame for 5 mins. Finally add the ground powder to the puli inji mixture.
  • Also add grated jaggery and give a good mix.
  • Bring the puli inji to boil and switch off the flame.
  • Now the tasty Puli inji is ready to serve with plain rice

Video

Nutrition

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