Puli inji is an authentic Kerala recipe made specially during Onam and served for Onam sadya. This tangy spicy tamarind and ginger chutney with some sweet jaggery tastes so good, that you will want to have it often.
Today’s recipe is Puli Inji pickle. Puli means tamarind and Inji means ginger. This is a chutney made with ginger and tamarind. This tamarind and ginger chutney tastes tangy spicy.
Also check >> Goan sweet and sour raw mango chutney
The inji puli recipe is so simple to prepare that I knew I should try it and finally I made this for Onam.
Onam is celebrated in the Malayalam month of Chingam and marks the commemoration of Vamana avatar of Vishnu and the subsequent homecoming of the mythical King Mahabali who Malayalees consider as their King. This is also considered as harvest festival in Kerala. (Source: Wiki)
Other Kerala recipes to try:
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Puli inji ingredients:
- Ginger: Use fresh ginger in this tangy chutney recipe.
- Chilies: Dry red chilies and green chilies are used in this inji pickle recipe.
- Curry leaves: Few chopped curry leaves are added for taste and flavor.
- Tamarind: Tamarind adds tanginess and makes the pickle delicious.
- Jaggery: Jaggery is added for adding a little bit of sweetness to this traditional Kerala recipe.
- Other spices: Other spices like mustard seeds, asafoetida, turmeric powder, and red chili powder are also added in this recipe.
- Oil: Coconut oil is used in this recipe for tempering and for adding an authentic Kerala touch to this recipe.
Other chutney recipes to try:
- Pudina chutney
- Red chili and garlic chutney
- Punjabi style sweet and sour raw mango chutney
- Papaya chutney
- Starfruit pickle/chutney
How to make puli inji step by step recipe?
- Soak the tamarind in 1/2 cup water for 1 hour.
- Heat a pan and add oil.
- When oil heats, add mustard seeds and let then splutter.
- Add the chopped ginger, chopped green chilies and chopped curry leaves and sauté till they turn brownish.
- Add chili powder, turmeric powder and asafoetida and stir well.
- Now add the tamarind pulp, stir and let the gravy thicken.
- Add grated jaggery and mix well. Add salt to taste.
- Switch off the gas and allow this to cool.
Note: You can add 1/4 cup water if gravy becomes too thick.
Inji puli can be served as a side dish with rice or can also be had with dosa, appam or idli.
Inji Puli Recipe
Ingredients
- 1 cup ginger finely chopped
- 2 green chilies finely chopped
- A stalk curry leaves finely chopped
- 2 dry red chilies
- 1 lemon sized ball of tamarind
- A pinch turmeric powder
- 1/2 teaspoon chili powder
- 1 pinch asafoetida
- 2 tablespoon grated jaggery
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- A pinch of salt or as per taste
Instructions
- Soak the tamarind in 1/2 cup water for 1 hour.
- Heat a pan and add oil.
- When oil heats, add mustard seeds and let then splutter.
- Add the chopped ginger, chopped green chilies and chopped curry leaves and sauté till they turn brownish.
- Add chili powder, turmeric powder and asafoetida and stir well.
- Now add the tamarind pulp, stir and let the gravy thicken.
- Add grated jaggery and mix well. Add salt to taste.
- Switch off the gas and allow this to cool.
Notes
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Note: This post was published on 28-Aug-2015 and is republished today.
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