Monday, August 24, 2009

Puli Inji

Puli Inji is an impressive entry on the sadhya menu which is made out of three striking flavors. The spice from the ginger, the sweetness from the jaggery and the sourness from the tamarind collide to make this unique Kerala special pickle.

Ginger (finely chopped): 1/2 Cup
Green Chillies (chopped): 1 tablespoon
Curry Leaves: Handful
Tamarind Pulp/Puli: 1/4 cup
Jaggery/Sarkkara (melted): 1/4 cup
Mustard Seeds: 1 teaspoon
Dried Red Chilli: 2-3
Chilli Powder: 2 teaspoon
Water: 1/4 cup
Salt to taste
Cumin/Jeera and Fenugreek/Uluva mix: 1/2 teaspoon

*Dry roast equal portions of cumin and fenugreek seeds and powder to make the mix.
*Finely chopping the ginger can be too time consuming, thus to reduce the time and effort we have grated the ginger and ran the knife through it.

Heat some oil in a deep pan. Fry the chopped ginger until crisp and keep aside. In the same oil splutter the mustard seeds, add dried red chillies, curry leaves, green chillies and saute. Add the chilli powder and the fried ginger to it and saute. Meanwhile melt the jaggery in a sauce pan and add it to the ginger mix. Dilute the tamarind pulp in water and add it to the mix. Let everything simmer on low heat for about 10-15 minutes. Sprinkle the cumin seed - fenugreek powder and stir well. This puli inji can stay fresh for an easy 6 month period if stored in a cool place in an air tight container and tastes better with time.


  1. Hi,
    I found your blog very interesting, you have spent a lot of time on the details.
    This recipe was really good and I have reposted it as a link on my Facebook Group Curdrice , There I am sure a lot of people would appreciate and commend your recipe.

    All the Best

    You can access the Curd Rice Group on


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