Revathi Gunasekaran

🔴🔴Inji Puli (Ginger Tamarind Pickle)

Inji Puli is a traditional Kerala sweet–sour–spicy pickle made with ginger, tamarind, green chilies, and jaggery.
It is a must-have dish in festive feasts like Onam Sadya (Thiruvonam feast).
It aids digestion and pairs perfectly with rice.

⸻

🛒 Ingredients:

✍️ Ginger – 1 cup (finely chopped)
✍️ Tamarind – small lemon-sized ball
✍️ Jaggery – 2–3 tablespoons
✍️ Green chilies – 2 (chopped)
✍️ Turmeric powder – ¼ teaspoon
✍️ Red chili powder – 1 teaspoon
✍️ Salt – to taste

For Tempering:

✍️ Mustard seeds – 1 teaspoon
✍️ Fenugreek seeds – ¼ teaspoon
✍️ Curry leaves – few
✍️ Dry red chilies – 2
✍️ Oil – 3 tablespoons (sesame oil or coconut oil preferred)

⸻

👩‍🍳 Method:

1️⃣ Soak tamarind in warm water, extract and strain the tamarind juice.

2️⃣ Heat oil in a pan. Add mustard seeds, fenugreek seeds, dry red chilies, and curry leaves for tempering.

3️⃣ Add chopped ginger and sauté until it turns golden brown.

4️⃣ Add green chilies and stir well.

5️⃣ Add tamarind extract, turmeric powder, red chili powder, and salt. Let it boil well.

6️⃣ Add jaggery and cook on medium flame until it thickens.

7️⃣ Once oil starts floating on top, switch off the flame.

⸻

✔️ Tips:

✔️ Using sesame oil or coconut oil enhances the authentic flavor.
✔️ Store in a clean glass jar after it cools completely.
✔️ It stays good for 2–3 weeks.

🦋🦋follow for more recipes @revaskitchen_