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Puli Inji
Puli Inji or Injipuli is a tangy and spicy pickle made in Kerala during Onam festival.
Prep Time
15
minutes
mins
Cook Time
8
minutes
mins
Course:
Side Dish
Cuisine:
Kerala
Keyword:
Kerala cuisine, onam
Ingredients
125
g
Ginger
1
tsp
Jaggery
1/4
tsp
Asafoetida Powder
2 to 3
tbsp
Thick Tamarind Extract
2
tbsp
Gingelly Oil
2 to 3
Dry Red Chillies
1/2
tsp
Mustard Seeds
1/2
tsp
Fenugreek Seeds
Salt
as per taste
Instructions
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.