Take Away

Puli inji

Prep Time
Cook Time
Ready In

Puli inji – a sweet and sour ginger pickle usually served as an appetizer in Kerala Sadhya. It’s a combination of tongue pleasing flavors. The main ingredients of puli inji are ginger, tamarind and jaggery. It can be refrigerated and store like pickles.

  • Finely chopped ginger (ഇഞ്ചി ചെറുതായി അരിഞ്ഞത് ) – 1 Cup
  • Green chilli (പച്ചമുളക്) – 3 Nos
  • Curry leaves (കറിവേപ്പില) – 1 Sprig
  • Tamarind (പുളി) – Lemon sized ball
  • Chilli powder (മുളകുപൊടി) – ½ Table spoon
  • Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 Pinch
  • Asafoetida powder (കായം) – 1 pinch
  • Crushed Jaggery (ശര്‍ക്കര പൊടിച്ചത്) – 1½ Table spoon/li>
  • Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
  • Mustard seeds (കടുക്) – ½ Tea Spoon
  • Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
  • Salt (ഉപ്പ്) – to taste
  • Chop ginger, green chillies and curry leaves finely.
  • Dissolve tamarind in 1½ cup of warm water. Remove the seeds and any pieces that have not dissolved with the water.
  • Heat 2½ table spoon of coconut oil in a pan and put mustard seeds. When it splutters, add finely chopped ginger, green chillies, curry leaves and a little salt. Sauté it in a medium heat until it turns golden brown.
  • Reduce the heat, add chilli, turmeric and asafetida powders. Stir it for few seconds.
  • Next, add tamarind dissolved water and salt. Stir continuously in a medium heat, until the gravy thickens.
  • Proceed to add crushed jaggery, combine well and dissolve it.
  • Remove from heat and let it cool. Transfer the puli inji to a dry container and serve only after 3 hours to avoid the bitterness.