Inji Puli Recipe
Inji Puli is a tangy pickle made using ginger, green chillies, tamarind extract and spices. Inji Puli is a popular and traditional pickle of Kerala for rice meal and is part of Onam Sadhya. Learn to make Inji Puli with step by step pictures and video.
Servings5 servings
Ingredients
- 1 cup ginger finely chopped
- 5 nos green chillies finely chopped
- ⅛ teaspoon fenugreek seeds
- ½ cup tamarind
- 1 teaspoon jaggery
- salt to taste
To temper:
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- a sprig curry leaves
- 2 nos red chillies
Instructions
- To a kadai add ⅛ teaspoon fenugreek seeds roast it until golden brown.
- Crush it using a hand mortar and pestle to a coarse mixture, set it aside.
- To ½ cup tamarind add 1 cup water to it.
- Crush well and set it aside.
- Heat 4 tablespoon oil, add ¼ teaspoon mustard seeds. Let it splutter.
- Add few curry leaves along wit 2 red chilies (tear it roughly and add). Let it splutter then give a quick saute.
- Add 1 cup ginger finely chopped, 5 long green chilies finely chopped.
- Saute in low medium flame.
- Saute until it turns to golden brown. It will take at least 5 minutes, be patient and keep sauteing until color changes.
- Now strain and add the tamarind extract. Pour the tamarind extract through a strainer, press well for the juice to extract completely.
- Let it boil.
- Boil until it starts to thicken.
- Add salt to taste.
- In few minutes it will become thick and oil starts to separate this is what we are looking for.
- See the curry has thickened and oil starts to float on top. Now add 1 teaspoon jaggery powder along with roasted fenugreek seeds powder.
- Mix well and switch off.
- Inji Puli is ready!
Video
Notes
Make sure you chop ginger and green chillies very finely so that it gets cooked easily.
Be patient and saute ginger, green chilies well until color changes.
Adjust spice level according to your taste.
You can even add hot water to tamarind, set aside for 10 mins then crush and extract, this way it is easy too.
Adding roasted fenugreek seeds powder gives a great balanced taste to this pickle.
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.
Inji Puli thickens after cooling down so switch off accordingly.
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.
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