Puli Inji or Injipuli or Injicurry is a traditional, spicy, sweet and sour pickle from Kerala made during Onam festival and is an integral part of Onam Sadya menu. Made using ginger, tamarind and jaggery, these pickles can be kept in the refrigerator and used as required.
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Puli Inji Recipe
Puli Inji or Injipuli is a tangy and spicy pickle made in Kerala during Onam festival.
Prep Time15mins
Cook Time8mins
Course: Side Dish
Cuisine: Kerala
Keyword: Kerala cuisine, onam
Ingredients for Puli Inji
125gGinger
1tspJaggery
1/4tspAsafoetida Powder
2 to 3tbspThick Tamarind Extract
2tbspGingelly Oil
2 to 3Dry Red Chillies
1/2tspMustard Seeds
1/2tspFenugreek Seeds
Saltas per taste
How to make Puli Inji
Heat 1/2 tsp oil in a pan.
Fry the dry red chillies, mustard seeds and fenugreek seeds for a minute or two.
Remove and grind them to a fine powder.
Peel and finely chop the ginger.
Combine this with salt, tamarind extract and grind to a thick, smooth paste, without adding water.
Heat the remaining oil in the pan.
Add the ground ginger paste, jaggery, asafoetida powder and chilli powder.
Simmer over low flame until thickened.
Remove and store it in a ceramic (or a bottle container).
Serve with idli, dosa or curd rice.
Notes
Stays good for a long time if stored properly in the fridge.
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