Puli Inji – classic chutney that’s a staple in Kerala’s traditional feast, especially during Onam.
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About Puli Inji
Puli Inji or Inji Puli is a tangy, sweet and spicy ginger-tamarind chutney. (Puli = tamarind, Inji = Ginger) It is a staple in every festive Keralite meal, especially during Onam. It’s perfect balance of sweet, sour, and spicy flavors makes it an essential part of the festive spread. It is served as a side dish with meals and is meant to be enjoyed in small quantities due to its bold, strong flavours. It pairs well with curd rice too. Its spicy, tangy flavour adds a burst of flavour to any meal.
List of ingredients to make Puli Inji
Main ingredients : Ginger and tamarind
Other ingredients : green chillies, mustard seeds, curry leaves, dry red chillies, asafoetida, turmeric powder, roasted methi seeds powder and salt.
Step-wise recipe with pictures
Soak 1 cup tamarind in 3 cups water, mash and keep aside for an hour.
Wash and chop 90 gms ginger
Wash and chop 25 grams green chillies.
Heat a pan and add 1 tbsp oil. Add 1 tsp mustard seeds, 2 sprigs curryb leaves and 2 dry red chillies. Saute.
Add chopped ginger and saute.
Add chopped green chillies and saute till the ginger and green chillies are well cooked.
Strain the tamarind pulp into the pan . Add ½ cup jaggery powder and mix well.
Add a pinch of asafoetida, ½ tsp turmeric powder and salt. Mix well.
Cook till the mixture thickens. Finally add a pinch of roasted fenugreek seeds powder. Give a quick mix.
Puli Inji is ready to be served.
Recipe Card
Puli Inji | Inji Puli | Onam Sadya recipe
Ingredients
- 90 gms / 1 cup chopped ginger
- 25 gms/ ¼ cup chopped green chillies
- 1 cup tamarind
- ½ cup jaggery powder
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 sprigs of curry leaves
- 2 dry red chillies, chopped
- a pinch of asafoetida
- ½ tsp turmeric powder
- salt to taste
- a pinch of roasted methi seeds powder
Instructions
- Soak 1 cup of tamarind in 3 cups water, mash and keep aside for an hour.
- After an hour, mash the tamarind well and set aside.
- Wash and finely chop 90 gms ginger.
- Wash and finely chop 25 grams green chillies.
- Heat a pan and add 1 tbsp oil.
- Add 1 tsp mustard seeds, 2 sprigs curry leaves and 2 dry red chillies. Saute.
- Add chopped ginger and saute.
- Add chopped green chillies and saute till the ginger and green chillies are well cooked.
- Strain tamarind pulp into the pan .
- Add ½ cup jaggery powder and mix well.
- Add a pinch of asafoetida, ½ tsp turmeric powder and salt. Mix well.
- Cook till the mixture thickens.
- Finally add a pinch of roasted fenugreek seeds powder. Give a quick mix.
- Puli Inji is ready to be served.
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Recipe Video
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