Puli Inji Recipe | Inji Puli Recipe | How to Make Puli Inji
Puli Inji also known as inji puli, inji curry or puliyinchi is a popular Kerala style ginger pickle made with ginger, green chillies, spices cooked in a tamarind jaggery sauce to a thick jam like consistency. Puli inji is a must make dish to serve in your Onam sadya feast. Inji puli taste amazing with parippu curry, curd rice or pulissery with rice. Learn how to make perfect puli inji with step by step pictures and video.
Equipment
Peeler, Knife & Grater
Cooking pot
Ingredients
- 1 cup Ginger peeled and grated
- 6 no Green chillies chopped finely
- ¾ cup Tamarind Pulp (check notes)
- 1 teaspoon Turmeric powder
- 2 teaspoon Kashmiri chilli powder
- 2 teaspoon Salt
- 5 tablespoon Jaggery
For Tempering:
- 4 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Fenugreek seeds
- 2 no Dry red chilli broken into pie ces
- 1 teaspoon Asafoetida
- 1 sprig Curry leaves
Instructions
- Peel ginger skin using a peeler or a spoon. Once peeled, wash ginger really well to remove any dirt. Now use a grater to grate the ginger into fine shreds.
- Heat oil in a kadai or earthern ware pot. Add in tempering spices and mix well. Let them sizzle in the oil.
- Add ginger and green chilli and mix well. Saute this for 4 to 5 minutes till it gets slightly brown. Add in salt, turmeric powder, chilli powder and stir fry for few more minutes.
- Pour in tamarind pulp, ½ cup of water, jaggery and mix well. Bring it to a full boil, cover and cook on low for 10 minutes until it thickens.
- Once thickened, cool it completely. Store in an air tight jar in fridge.
Video
Notes
- When handling ginger, make sure you peel the skin and wash them really well to remove any mud or dirt.
- You can use chopped ginger or grated ginger in this recipe. Make sure you saute them in oil till lightly golden before adding in tamarind pulp and jaggery.
- Some people prefer deep frying ginger till golden, you can do that for more authentic taste.
- Be generous with coconut oil, it helps in preserving the pickle.
- If you are using fresh tamarind, just a large lemon size tamarind, soak in warm water and extract pulp. You can add more or less depending on taste.
Serving & Storage
Puli inji is a must make dish to serve in your Onam sadya feast. Inji puli taste amazing with parippu curry, curd rice or pulissery with rice. You can store puli inji in fridge for 10 days.Nutrition
Nutrition Facts
Puli Inji Recipe | Inji Puli Recipe | How to Make Puli Inji
Serving Size
1 servings
Amount per Serving
Calories
134
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
597
mg
26
%
Potassium
144
mg
4
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
1
g
2
%
Vitamin A
164
IU
3
%
Vitamin C
7
mg
8
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.