Of Flavours & Tastes…

Puli Inji !! (Ginger in tangy tamarind sauce)

Puli Inji can be best described as a sweet and sour ginger preparation.Being a special member of delightful Kerala Sadya,Puli Inji might be the result of high end culinary sessions of our ancestors aiming to please the digestive department.We Keralites just love it for the special flavour it offers.This enchanting condiment can be kept for a while if prepared with care.

250 gm ginger,peeled and chopped into thin,round pieces
50 gm green chillies,cut into thin round pieces
1/4-1/2 cup tamarind pulp (squeeze lemon sized tamarind in water and strain)
pinch of turmeric powder
1/2 tsp chilly powder
4-5 tbsp sesame oil
2 tsp jaggery (or to balance the flavour)
1/2 tsp mustard seeds
1 sprig curry leaf


Heat oil in a medium skillet and fry the chopped ginger till it’s roasted well.Drain it in a paper towel and crush it for a better flavour. Fry the chopped chillies.Keep it separately.In another pot heat the tamarind pulp along with turmeric and chilly powders.Mix it well and boil till it turns thick.Meanwhile heat oil in a small skillet and splutter mustard seeds and curry leaves.Pour this over the thick tamarind mixture.Add crushed ginger and chilly to this and mix well.Cook in law heat and add the jaggery slowly checking the flavour.This is to balance the sweet-sour proportion.Add salt and remove from fire.Serve with rice and curries.

*Sending this Puli Inji to Condiment Mela hosted by Srivalli at Cooking 4 all Seasons !


17 comments on “Puli Inji !! (Ginger in tangy tamarind sauce)

  1. Sobha Shyam
    August 22, 2011

    this looks very delicious, sadya is incomplete with the puli inji, i just love it..


  2. Gayathri Ramdas Sreekanth
    August 22, 2011

    That really looks yum !! I just love this dish and can lick it away forever.. 🙂


  3. aipi
    August 22, 2011

    Such an authentic recipe ~ loved it!


  4. ANU
    August 23, 2011

    wow awesome recipe..,my husband loves it!


  5. Prathibha
    August 23, 2011

    Nice n tangy one..


  6. Aarthi
    August 23, 2011

    This looks too good….Yummy one…Thanks for the recipe


  7. anilkurup
    August 23, 2011

    Puli inji, inji curry as mother calls it.
    Your post more than the drooling for the wonderful curry makes me laugh out reminiscing some of us raving over the “ingi pulli” more because of the pretty woman who offered us that than the dish itself. And we even gave her a pseudonym- “ingi pulli”


  8. Insignia
    August 23, 2011

    I am drooling, literally!!!


  9. Kalpana Sareesh
    August 23, 2011

    my fav one for curd rice..


  10. Priya
    August 23, 2011

    Slurp,fingerlicking puli inji,soo tempting..


  11. Reva
    August 23, 2011

    Puli Inji looks delicious… very authentic dish dear:) I can smell that onam preparations have already started in your pace:)..


  12. Suja
    August 23, 2011

    Authentic and perfectly made..finger licking delicious..makes me drool..


  13. Mugdha
    August 24, 2011

    Looks soo tempting, yummy and delicious…cant wait 2 try it out…thnx 4sharing…enjoy..tc..:)


  14. Vidhya
    August 24, 2011

    Love this tangy and spicy dish.


  15. Mélange
    August 25, 2011

    Thank you all kind hearts there,for leaving the feedback.


  16. Soma
    August 29, 2011

    This is one unique recipe. i have had baby pickled ginger the Asian style, but never heard of being cooked. Wow!


  17. Srivalli
    September 17, 2011

    Love this dish..looks so inviting!..thanks for sending this for the mela..


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on August 22, 2011 by in kerala food, Sadya (സദ്യ), Veg dry.


%d bloggers like this: