Puli Inji Curry Recipe

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Puli Inji Curry is a popular Onam Sadhya dish. A tangy, sweet and spicy dish, Onam is incomplete without this dish.  Made using ginger, tamarind, green chilly and jaggery, it is served as a side dish to rice items.

Puli Inji Curry


  • Ginger – 200gms
  • Tamarind – 50gms
  • Water – 1/2 cup
  • Gingelly Oil – 1/4 cup
  • Asafoetida – 2 tsp
  • Shallots – 6
  • Green Chillies – 3, Finely Chopped
  • Red Chilly Powder – 1 tsp
  • Mustard Seeds – 1 tsp
  • Fried Fenugreek Powder – 1/2 tsp
  • Jaggery Powder – 2 tblsp
  • Turmeric Powder – 1/2 tsp
  • Salt to Taste


  1. Peel the outer skin of ginger and wash well.
  2. Grind the ginger without adding water.
  3. Soak the tamarind in water and extract the juice.
  4. Heat a pan under medium flame.
  5. Add oil, mustard seeds,asafoetida and fry it.
  6. Add the chopped shallots, green chillies and saute it.
  7. Add the ginger, turmeric powder, red chilly powder, fried fenugreek powder, and needed salt.
  8. Cook until the raw smell disappears.
  9. Add the tamarind water and boil it.
  10. Cook until the oil separates from the gravy.
  11. Remove from flame and add the jaggery powder and mix well.
  12. This thokku can be preserved in fridge for a week.

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