Inji Puli is a traditional Kerala condiment served as part of an Onam sadhya. It is a spicy and sweet curry with ginger and tamarind as the main ingredient. Let’s see how to prepare this simple dish in this post with detailed step-by-step images and videos.
This is often served as part of Kerala Sadhya during Onam or Vishu. But you can make this yummy condiment on regular days and enjoy.
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Ingredients
Ingredients quite easily available and simple as you see below:
- Ginger – Inji – The main ingredient. I love using Indian ginger because it is spicy, with a strong flavor, perfect for this dish.
- Tamarind – Puli – Basic ingredient. Use the black variety of Indian tamarind (not paste) if available as old tamarind is best for this dish which gives a deep dark color and strong tanginess.
- Chili – Use both green and red chili peppers for spiciness and balance the saltiness.
- Red chili powder – A lot of spiciness is needed to balance the spicy taste. Then we also add the red chilli powder.
- Turmeric powder
- Jaggery – The sweetness balances all the flavors of this dish. I used jaggery powder. You can use any type.
- Salt
- Asafoetida – For flavor
- Fenugreek seeds – This is also added for flavor.
- Curry leaves
- Oil: Preferably use coconut oil or sesame oil.
See the recipe card for exact quantities and complete list.
Step by step images
Let’s see how to cook injipuli curry.
- First soak the tamarind (puli) in hot water for 30 minutes. I whistle it in a small pressure cooker to make it easier to extract.
- Next, extract the pulp using water and set it aside. (Total approximately 2 cups)
3. Wash and peel the ginger (inji) with a serrated paring knife or spoon.
4. I wash it again and then cut it thinly lengthwise.
5. Then cut into thin strips (julienne).
6. Then chop finely. You can also do this with a food processor.
7. Gather all the ready things. Heat a pan with oil and pop the mustard first. Then add the red chilli and asafoetida.
8. Then add finely chopped ginger and fry on medium heat until golden brown.
9. Next add chopped green chilli, curry leaves and turmeric.
10. Fry for 30 seconds to 1 minute over low heat.
Add the tamarind extract.
Contains chili powder, asafoetida.
11. Bring to the boil and set the heat to medium.
12. Let me reduce the volume by half.
13. Then add the necessary salt
14. Next, add jaggery. I used powder without impurities, then added as such. If your jaggery has impurities, heat it with a little water to dissolve it and strain it to add it at this stage.
15. Then add toasted fenugreek powder.
16. Mix well.
17. Once the inji Puli is thick, shiny and shiny, turn off the heat.
18. It should have a smooth consistency. As it cools it will thicken slightly and become like melted jam.
The super tasty and appetizing Puli inji or Puli inji is ready! You can serve as an accompaniment or even mix Puliyinchi with steamed rice and enjoy. Since it is spicy and tamarind is more, be careful about the portion you consume as it may harm your stomach.
Substitutions and variations
- This is a Palakkad style Inji Puli without onion. But you can also prepare it with onion on normal days when there are no festive offerings.
- Instead of chopping, use a blender to coarsely grind and prepare the Puli inji.
- You can fry ginger and green chili. Drain from the oil and then boil everything together with the other ingredients instead of sautéing it. This is useful when making large quantities.
Equipment
Use manchatti or Kal chatti / Kari chatti to prepare this dish. I was skeptical about using bronze or brass as this involves simmering strong tamarind extract, and for that matter iron.
Warehousing
Use plenty of oil when tempering and the inji Puli stays good for up to 3 months in the refrigerator and handled properly.
Puli inji tastes best after 2-3 days once the flavors are well mixed.
The best advice
Instead of chopping it finely with a knife, you can also chop it coarsely with a food processor. This saves time or even helps you if you are new to using the knife.
The use of jaggery gives it shine and also balances the taste. I suggest not reducing the quantity.
Black and ancient tamarind gives the best authentic look and taste.
Peeling ginger will be easier if you use a slotted knife (knife with a serrated edge) or even a spoon.
Frequently asked questions
Inji Puli or Puli inji is a condiment, so it is served very little, like a teaspoon or less than the one in the top left corner of the banana leaf.
Related
Looking for more recipes like this? Try these:
Recipe card
Inji Puli Recipe | Kerala Puli Inji Curry
Inji Puli is a traditional Kerala condiment served as part of an Onam sadhya. It is a spicy and sweet curry with ginger and tamarind as the main ingredient.
Cup measurements
Ingredients
- ¾ cup Ginger Motor
- ¼ cup Tamarind Clean
- 4 table spoon Oil
- 1 teaspoon Mustard
- 5 Red chili pepper
- ¼ teaspoon Asafoetida
- 1 sprig Curry leaves
- 6 Green chili pepper
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder bland
- Salt
- ¼ cup Jaggery Organic dust
- ½ teaspoon Toasted fenugreek seed powder
- ¼ teaspoon Asafoetida
Prevents the screen from going dark
Instructions
-
First soak the tamarind (puli) in hot water for 30 minutes. I whistle it in a small pressure cooker to make it easier to extract.
-
Next, extract the pulp using water and set it aside. (Total approx. 2 cups)
-
Wash and peel the ginger (inji) with a serrated paring knife or spoon.
-
I wash it again and then thinly slice it lengthwise.
-
Then cut into thin strips (julienne).
-
Then chop finely. You can also do this with a food processor.
-
Collect all the ready things. Heat a pan with oil and pop the mustard first. Then add the red chilli and asafoetida.
-
Then add finely chopped ginger and fry on medium heat until golden brown.
-
Next, add chopped green chilli, curry leaves and fry for 30 seconds - 1 minute.
-
Now add tamarind extract, turmeric powder, red chilli powder and mix well.
-
Bring to the boil and set the heat to medium.
-
Let the volume reduce by half.
-
Then add required salt, roasted fenugreek seeds powder and jaggery. See note 1.
-
Once the inji Puli curry is thick, glossy and shiny, turn off the heat. It should have a fluid consistency. As it cools it will thicken slightly and become like melted jam.
Video
Notes
Note 1 : I used powder without impurities, then added as such. If your jaggery has impurities, heat it with a little water to dissolve it and strain it to add it at this stage.
