4.75 from 4 votes
Inji puli recipe
Inji puli recipe a tangy ginger pickle served as a part of Onam Sadhya.
Author: Sharmilee J
  • 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
  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.
  2. Then add ginger and green chillies and fry till nicely browned.Then filter and add tamarind water.Add required salt.
  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.
  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.
  5. Allow it to cool down then store in a clean bottle.