Puli Inji Recipe with step by step pictures. Popular kerala recipe made with ginger, tamarind, spices which is cooked together to a thick jam like consistency.
Onam is on its way. So let's start making some onam special dishes. I have some of the keralan dishes in my blog. Hope you check that. If you like sweet and tangy dishes like me then I bet you...this will be your favorite. This is a typical dish in all keralan festivals or functions. You can find this dish in their plates. This serves as a pickle too. You can make this a ton and store it in fridge for a while. It stays good for a long time. I think it will be a good spread for roti’s or sandwiches. But it taste great served with rice and pulissery.
Ingredients for Inji Puli
- 1 cup Ginger made into paste
- 5 Green chilli made into paste
- 1 big lemon size Tamarind / Puli dissolved in water
- 5 tbsp Jaggery / Sarkarai / Vellam
- 1 tsp Turmeric powder / Manjal podi / Haldi
- 2 tsp Chilli powder
- to taste Salt
- 2 tbsp Coconut Oil
For Tempering:
- 3 tbsp Coconut oil
- 1 tsp Mustard seeds / Kaduku
- ½ tsp Fenugreek seeds / Vendayam
- 2 Dry red chilli-2
- 1 tsp Asafoetida / Hing / Kayapodi
- 1 sprig Curry leaves
How to Make Puli Inji
- Heat 2 tbsp of oil in a kadai and add ginger and green chilli and mix well.
- Add in turmeric powder and chilli powder and mix well.
- Season with salt and mix well. Pour in tamarind juice and let it come to a boil.
- Simmer for 10-15 mins until it thickens up.
- Throw in jaggery and mix well. Let this bubble for 5 mins till it get thickens.
- Now make the tempering by heating oil along with mustard, fenugreek, dry chilli, hing, curry leaves.
- Pour this over the inchi and mix well.
- Serve with rice and any gravy.
📖 Recipe Card
Puli Inji Recipe | Inji Puli Recipe | How to Make Puli Inji
Ingredients
- 1 cup Ginger made into paste
- 5 Green chilli made into paste
- 1 big lemon size Tamarind / Puli dissolved in water
- 5 tbsp Jaggery / Sarkarai / Vellam
- 1 tsp Turmeric powder / Manjal podi / Haldi
- 2 tsp Chilli powder
- to taste Salt
- 2 tbsp Coconut Oil
For Tempering:
- 3 tbsp Coconut oil
- 1 tsp Mustard seeds / Kaduku
- ½ tsp Fenugreek seeds / Vendayam
- 2 Dry red chilli-2
- 1 tsp Asafoetida / Hing / Kayapodi
- 1 sprig Curry leaves
Instructions
- Heat 2 tbsp of oil in a kadai and add ginger and green chilli and mix well.
- Add in turmeric powder and chilli powder and mix well.
- Season with salt and mix well. Pour in tamarind juice and let it come to a boil.
- Simmer for 10-15 mins until it thickens up.
- Throw in jaggery and mix well. Let this bubble for 5 mins till it get thickens.
- Now make the tempering by heating oil along with mustard, fenugreek, dry chilli, hing, curry leaves.
- Pour this over the inchi and mix well.
- Serve with rice and any gravy.
Video
Nutrition
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Inji Puli Recipe Step by Step
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| Take all your ingredients |
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| Saute some ginger and chilli |
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| add in turmeric for colour |
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| now add in some chilli powder for spice |
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| and season with some salt |
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| mix well |
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| pour in tamarind juice |
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| cover and cook till done... |
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| now add a piece of jaggery |
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| mix well... |
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| let it thicken up.. |
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| now make tadka by crackling some mustard and fenugreek seeds |
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| add in dry red chilli and curry leaves |
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| pour this over the gravy |
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| mix it up.... |
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| Serve.... |
Archana
New to me but looks delicious. Must Try.
Do check out my event and send me your entries.
Pretend Chef
Sounds interesting. I'd like to give this a try over rice.
Sobha Shyam
this is my fav, a must in our sadyas, looks absolutely irresistible..
julie
I too love inji puli..feel like having it!!
Priya
Slurp,fingerlicking puli inchi..
Santosh Bangar
tangy an toung tickling dish
u are taged in 7link challanged game .see at my blog
schmetterlingwords
Puli inji looks mouth wateringly delicious!! Love your man chatti too 🙂
Dzoli
What is Onam.Suppose a grat day celebrating but what?I always have fresh ginger in house but never prepred like this.Great recepie;))
laura
Yum. This looks fantastic. I love chilis and spice!
♥ laura
the blog of worldly delights
RAKS KITCHEN
Yummy,mouthwatering recipe!
Mugdha
thnx for sharing such a tempting recipe...it looks tasty...:)
Aarthi
@schmetterlingwords...Thankyou dear...I too love to cook in it....
@Dzoli...I am from the south of india and i am not a malayali also..We don't celebrate onam as the malayali's do... but we do cook some dishes for onam.And i particularly love keralan dishes a lot..so i cook it often.I think you can check the link which i gave you to know about onam...
http://en.wikipedia.org/wiki/Onam
@laura Yes it taste really good..Spicy,tangy sweet at the same time..
@Mugdha you are welcome dear
@RAKS KITCHEN yes it is...
@Santosh Bangar...Thanks dear...I have already tagged in this game by julie..and i have posted it too..Check this..
http://yummytummy-aarthi.blogspot.com/2011/09/seven-links-game-and-some-awards.html
@Priya...Yes it is..
@Sobha Shyam My fav too...Hope you like it..
@Pretend Chef..yes it taste great with rice and curd...
@Archana..yes it is delicious..You should try it...
Rumana Rawat
looks tremendous..
Sharmilee! :)
Looks tongue tickling...yummyyy
jeyashrisuresh
yummy and tangy one , a wonderful combo for curd rice
Radhika
tangy puli inji. Mmmm.
Shanthi
Being very close to Kerala we used to have it oftenaaand luv it with curd rice. It has come out perfect.
Jay
just love ur awesome presentation...:)
Tasty Appetite
anthony stemke
This looks good, I want to try it with rice.
Thank You.
Sundari Sekar
Hi Aarthi,
Love your presentations. Your recipes are superb. Also can you tell me where to get those terra cotta cooking pots?
Aarthi
@Sundari SekarI got it in my supermarket
sindhu
Thanks for sharing the recipe it came out well
Anonymous
Hello Aarthi.. thanks for sharing this recipe. I have a small doubt. Ginger and Green Chilli to be added as paste or chopped as you showed in picture. Thanks.
Aarthi
@Anonymousadding it as paste is best
beatzzz of my life
Hi Aarti,
When I tried it had the raw taste of ginger evident. My mom mentioned, that we have to wash the chopped ginger thoroughly and saute the ginger in oil for a pretty long time until the raw taste goes off. Probably this tip helps others who faced the same issue.
beatzzz of my life
Hi Aarti,
When I tried it had the raw taste of ginger evident. My mom mentioned, that we have to wash the chopped ginger thoroughly and saute the ginger in oil for a pretty long time until the raw taste goes off. Probably this tip helps others who faced the same issue.
smitha eapen Eapen
lovely recipes ur cakes biriyani..everything am trying in my home.its all came out well...thanks arthi