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    You are here: Home / Recent Posts / Inji Puli Recipe

    Inji Puli Recipe

    August 22, 2022 by Sharmilee J 13 Comments

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    Inji Puli is a tangy saucy dish made by tempering ginger with spices & cooking it with tamarind extract & jaggery syrup. Inji Puli is a popular & traditional dish of Kerala for rice meal as pickle and is part of Onam Sadhya. Inji Puli Recipe is published in this post with step by step pictures& video.Inji Puli Recipe

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    Inji Puli is a tangy ginger pickle served as a part of Onam Sadhya. Inji Puli is one of my favourites anytime.Amma used to make inji puli occasionally which she learnt it from my ammama and I used to enjoy it to the core with sambar,curd rice sometimes with idlis and dosas too.

    Few weeks back when I googled for onam sadya menu items, found that inji puli is also one among the menu and to my surprise there was not much difference in kerala style inji puli recipe.So I made it and clicked to post it here for onam special.

    I am rushing with onam recipes as we have planned for a 3 day trip to Chennai this weekend so thought to post the recipes soon as I dont want to miss the occasion.
    More pickle recipes

    Inji Puli RecipePinIf you have any more questions about this Inji Puli Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Inji Puli Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Inji Puli Recipe

    Inji Puli is a tangy saucy dish made by tempering ginger with spices & cooking it with tamarind extract & jaggery syrup. Inji Puli is a popular & traditional dish of Kerala for rice meal as pickle and is part of Onam Sadhya. Inji Puli Recipe is published in this post with step by step pictures& video.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Servings5 servings
    AuthorSharmilee J

    Ingredients

    • 1 cup ginger finely chopped
    • 5 nos green chillies finely chopped
    • 1/8 tsp fenugreek seeds
    • 1/2 cup tamarind
    • 1 tsp jaggery syrup optional
    • salt to taste

    To temper:

    • 4 tbsp oil
    • 1 tsp mustard seeds
    • a sprig curry leaves
    • 2 nos red chillies

    Instructions

    • Soak tamarind in 1 cup of warm water, set aside.
    • Wash ginger, peel off the skin and chop it finely. Then trim the edges of green chillies and chop it finely too.
    • Dry roast fenugreek till crisp and powder it, Set aside.
    • In a pan heat oil - add the items listed under 'to temper' let it splutter.
    • Then add ginger and green chillies and fry till nicely browned. Then filter and add tamarind water. Add required salt.
    • Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken more like a thokku.
    • Once it starts to thicken add jaggery syrup and let it boil until oil separates. Finally add fenugreek powder cook for 2mins then switch off.
    • Allow it to cool down then store Inji Puli in a clean bottle.

    Video

    Notes

    • Adjust spice level according to your taste.
    • Oil should float as with any pickle so don’t compromise on oil else it will get spoiled easily.
    • I love jaggery in this but if you don't prefer the sweetness then skip it. You can use jaggery powder or jaggery syrup.
    • Make sure you chop ginger and green chillies very finely so that it gets cooked easily.
    • Inji Puli thickens after cooling down so switch off accordingly.
    • You can refrigerate it and it keeps well for 2-3 weeks. Use clean spoon every time.
    • Jaggery syrup need not be very thick. Just dissolve jaggery in water and heat it up for 5mins, then strain and use it.
    Nutrition Facts
    Inji Puli Recipe
    Amount Per Serving (50 g)
    Calories 178 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Sodium 788mg34%
    Potassium 235mg7%
    Carbohydrates 19g6%
    Fiber 2g8%
    Sugar 10g11%
    Protein 1g2%
    Vitamin A 11IU0%
    Vitamin C 3mg4%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Inji Puli Step by Step

    1. Soak tamarind in 1 cup of warm water,set aside.Wash ginger, peel off the skin and chop it finely.Then trim the edges of green chillies and chop it finely too.Dry roast fenugreek till crisp and powder it,Set aside.In a pan heat oil – add the items listed under ‘to temper’ let it splutter.How to make inji puli - Step1Pin
    2. Then add ginger and green chillies and fry till nicely browned.Then filter and add tamarind water.Add required salt.How to make inji puli - Step2Pin
    3. Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken more like a thokku.How to make inji puli - Step3Pin
    4. Once it starts to thicken add jaggery syrup and let it boil until oil seperates.Finally add fenugreek powder cook for 2mins then switch off.How to make inji puli - Step4Pin

    Allow it to cool down then store in a clean bottle.
    Inji Puli Recipe

    Pin

    Expert Tips

    • Adjust spice level according to your taste.
    • Oil should float as with any pickle so don’t compromise on oil else it will get spoiled easily.
    • I love jaggery in this but if you dont prefer the sweetness then skip it.You can use jaggery powder or jaggery syrup.
    • Make sure you chop ginger and green chillies very finely so that it gets cooked easily.
    • Inji Puli thickens after cooling down so switch off accordingly.
    • You can refrigerate it and it keeps well for 2-3 weeks.Use clean spoon everytime.
    • Jaggery syrup need not be very thick.Just dissolve jaggery in water and heat it up for 5mins,then strain and use it.

    Puli Inji Curry RecipePin

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    Filed Under: Onam, Pickles / Thokku, RandomPosts, Recent Posts, vishu recipes

    Reader Interactions

    Comments

    1. Shweet Spicess

      September 10, 2013 at 2:26 pm

      A Very Different thing!! This whole preparation is 🙂

      Reply
    2. Padmajha PJ

      September 10, 2013 at 2:40 pm

      It's my fav too! But it has been a long time since I made / tasted this one. You pics are truly tempting me to make some:)

      Reply
    3. AparnaRajeshkumar

      September 10, 2013 at 2:54 pm

      Great recipe ! me too wanted to try !

      Reply
    4. Arthi Rajeswari

      September 10, 2013 at 3:00 pm

      This is a very new recipe to me.. Looks tempting..

      Reply
    5. Veena Theagarajan

      September 10, 2013 at 3:16 pm

      looks yumm! tempting

      Reply
    6. Gayathri Ramanan

      September 10, 2013 at 3:25 pm

      lip smacking dish…looks really delicious…

      Reply
    7. Unknown

      September 10, 2013 at 3:48 pm

      Hi Sharmilee. You are an awesome cook!This one is one of my favorites. Thanks for your recipes.
      I am also looking for 'Kariveppila Kuzhambu'- it looked very thick like chutney, not runny like ordinary kuzhmbu. If you know this site could you please let me know at '[email protected]'
      Thanks. Sujata

      Reply
    8. T's Mom

      September 10, 2013 at 4:13 pm

      Mouth watering and must be flavorful. BTW, you can schedule the posts 🙂

      Reply
    9. Vimitha Anand

      September 10, 2013 at 7:23 pm

      Lip smacking pickle…

      Reply
    10. Shanthi

      September 10, 2013 at 10:50 pm

      mouthwatering….yummy…

      Reply
    11. jeyashri suresh

      September 11, 2013 at 2:25 pm

      Lip smacking puli inji. Lovely to pair with curd rice

      Reply
    12. sudha raja

      August 20, 2015 at 11:19 am

      is it a common ginger

      Reply
      • SHARMILEE J

        August 20, 2015 at 12:37 pm

        Yes normal ginger only

        Reply

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