Puli Inji

Cooking up and preparing for Onam is fun but missing home terribly and so is the case at home too. Said that, can’t wait to be home soon in a couple of months and really looking forward to that now.  
And today’s recipe is a very essential part of the sadhya. Call it a sweet and sour ginger pickle of Kerala where ginger is cooked in a tangy-sweet sauce.  Just recently did I know that inji puli and puli inji are two different recipes (of course a slight difference not huge).  One has little more chili while the other has more Puli.  
There are many variation of this in different part of Kerala and here’s how my Mom makes it. You may alter the addition of chili or Jaggery to suit your taste. 
You need –
  • Fresh ginger – finely chopped, 1 cup
  • Tamarind – a lemon size ball, soaked in 3/4 cup of hot water.
  • Jaggery – grated, 2 tablespoons
  • chili powder – 1/2 teaspoon or as per taste
  • Green chili – 2, finely chopped
  • Asafetida – a pinch
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Coconut oil – as required
  • Salt to taste
How to –
Squeeze the soaked tamarind; extract the juice and set aside.
Heat oil and fry the ginger till golden brown. remove and set aside. In the same pan add oil if required; once heated add the mustard seeds and allow to splatter. Tip the green chili, curry leaves and fry briefly for a couple of seconds.
Add the chili powder, asafetida and saute for 2 minutes over medium heat. Add the fried ginger and mix well.
Add the tamarind water, jaggery, salt to taste and mix well and cook till mixture is thick and pulpy.
Turn off the heat and let it rest for an hour before you serve. cool completely before you jar it.

32 thoughts on “Puli Inji

  1. And I have an inji curry scheduled next 😀

    Oh, come to think of it, I never differentiated that much between inji puli and puli inji 🙂 Loved the clicks Rekha 🙂

  2. I must say this by far the best click I have ever seen of puli inji. Seriously u have a unique way of making condiments look like a star.I remember ur pics of tomato basil chutney,shrimp pickles , I really loved those too.

  3. i couldn't leave a comment from my phone so came back to leave it… please rekha… oru bottle puliinji parcel to dubai… please, i'd love to get it!!! 😉 looks so so delish… my favorite sadya item, i always take a second serving of this…

  4. Ahh is it so? I thought both were same.. I have never made both.. This time mil made some & packed it up in a horlicks bottle for us 😀 Must try making some soon ! So u must be looking fwd for ur vacation na?

  5. An authentic recipe for inji curry, this is awesome! I found you through your guest post on Shruti’s blog. Your pictures are lovely, and I’m always ready to learn vegetarian keralite recipes. My husband grew up in Kerala and craves for those dishes.

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