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You are here: Home / Onam Sadhya Menu / Inji Puli – Puli Inji Curry Recipe – Onam Sadya Recipes

Inji Puli – Puli Inji Curry Recipe – Onam Sadya Recipes

September 10, 2013 by Sharmilee J 13 Comments

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Inji Puli Recipe

Inji puli recipe a tangy ginger pickle served as a part of Onam Sadhya.

Inji Puli is one of my favs 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 🙂

Inji Puli Recipe

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Inji puli recipe

Inji puli recipe a tangy ginger pickle served as a part of Onam Sadhya.
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 seperates.Finally add fenugreek powder cook for 2mins then switch off.
  • Allow it to cool down then store in a clean bottle.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Method:

  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 - Step1
  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 - Step2
  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 - Step3
  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 - Step4

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

Inji Puli Recipe

My 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 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 Recipe

Tags: inji puli,inji puli recipe,inji puli recipe kerala,inji puli recipe kerala style,inji puli thokku,injipuli recipe tamil,best inji puli recipe,injipuli palakkad style,puli inji recipe blog,puli inji,puli inji recipe,puli inji pickle,puli inji curry recipe,puli inji curry,puli inji kerala style,how to make inji puli,prepare inji puli at home,puli inji curryonam sadya recipes,onam sadhya recipes,onam sadhya menu

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Reader Interactions

Comments

  1. Shweet Spicess says

    September 10, 2013 at 2:26 pm

    A Very Different thing!! This whole preparation is 🙂

    Reply
  2. Padmajha PJ says

    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 says

    September 10, 2013 at 2:54 pm

    Great recipe ! me too wanted to try !

    Reply
  4. Arthi Rajeswari says

    September 10, 2013 at 3:00 pm

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

    Reply
  5. Veena Theagarajan says

    September 10, 2013 at 3:16 pm

    looks yumm! tempting

    Reply
  6. Gayathri Ramanan says

    September 10, 2013 at 3:25 pm

    lip smacking dish…looks really delicious…

    Reply
  7. Unknown says

    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 'be.subtle@yahoo.com'
    Thanks. Sujata

    Reply
  8. T's Mom says

    September 10, 2013 at 4:13 pm

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

    Reply
  9. Vimitha Anand says

    September 10, 2013 at 7:23 pm

    Lip smacking pickle…

    Reply
  10. Shanthi says

    September 10, 2013 at 10:50 pm

    mouthwatering….yummy…

    Reply
  11. jeyashri suresh says

    September 11, 2013 at 2:25 pm

    Lip smacking puli inji. Lovely to pair with curd rice

    Reply
  12. sudha raja says

    August 20, 2015 at 11:19 am

    is it a common ginger

    Reply
    • SHARMILEE J says

      August 20, 2015 at 12:37 pm

      Yes normal ginger only

      Reply

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