Inji Puli Recipe | Puli Inji | Inji Curry with stepwise pics and a short YouTube video. This is a tongue smacking, drool-worthy Kerala style ginger pickle mainly served on the Onam Sadhya spread which helps in the digestion of the variety of foods. The speciality of this pickle has a medley of taste and flavours mixed in it. This pickle has spiciness from the ginger and green chilli, sourness from tamarind, sweetness from the jaggery and finally bitterness from methi seeds powder. It stays good for 1 month under refrigeration when properly handled. Also, it tastes too good with Kerala style Parippu Curry, Mor Curry and it is the best combo with Curd Rice. If you like my video, please SUBSCRIBE to my youtube channel. If interested check my Onam Recipes and 100+ Lockdown Recipes.
Check my other Onam Sadhya Recipes like
1. Rose Cookies
2. Jackfruit / Chakka Appam
3. Cabbage Thoran
4. Kootu Curry
5. Aval Puttu
6. Kerala Paal Payasam
Inji Curry Recipe
Inji Puli Recipe | Puli Inji | Inji Curry
Equipment
- Stovetop
Ingredients
- 1 Cup Ginger
- 2 Green Chilli
- 1 Small Lemon Sized Tamarind
- 1 Cup Water
- 2 Pinch Turmeric Powder
- 1 tsp Chilli Powder
- ⅛ tsp Methi Seeds
- Salt As Required
- 2 tsp Jaggery
To Temper
- 3 tbsp Coconut Oil / Sesame Oil
- 1 tsp Mustard Seeds
- 2 Red Chilli
- 1 Sprig Curry Leaves
- 1 Generous Pinch Hing
Instructions
- The ingredients kept in this pic are 'To Temper'.
- Then, peel the skin of the ginger and rinse well. Chop the ginger and green chilli finely.
- Soak the tamarind in 1 cup of water for 30 minutes. Then, extract the tamarind juice and discard the pulp. You can use 1 tbsp of ready-made tamarind paste too. I had methi seeds powder in hand, so used it directly. To prepare this powder, dry roast methi seeds, cool down and pulse it in a mixer.
- Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to crackle, add the red chilli, curry leaves and sprinkle with hing. Give a quick stir.
- Then, add the finely chopped ginger. Saute for 3 to 4 minutes in low flame, till the raw smell of the ginger leaves.
- Pour the tamarind juice.
- Once it starts to boil, add the turmeric powder, chilli powder, methi seeds powder and required salt.
- Mix well and continue boiling till it thickens and the ginger turns soft.
- When the oil separates, switch off the flame.Serve this Inji Puli Recipe with rice and Kerala style Ulli Theeyal.
Video
Notes
Tips for Inji Curry Recipe
1. Use fresh ginger for a good taste. Also, peel the skin of the ginger and rinse it thoroughly to remove the mud in it.
2. Chop the ginger and green chilli finely, so it gets cooked soon.
3. You can alter the quantity of green chilli, red chilli and chilli powder as per spiciness required.
4. Tamarind juice can be replaced with 1 tbsp of readymade tamarind paste.
5. Don't skip methi seeds/fenugreek powder as it helps in fermenting the pickle and adds a nice flavour.
6. Use sesame oil only and don't use any other oil, which changes the taste of the Puli Inji.
7. Don't skip jaggery and methi seeds powder, as it enhances the taste of this Inji Curry.
8. Always store it in a clean - dry bottle and use a dry spoon every time to avoid spoiling.
9. Usually in most pickle recipes oil will float on top, which gives long shelf life. Therefore, you can increase the oil to 4 tbsp also.
10. This Inji Puli Recipe stays good for 1 month under refrigeration.
Inji Puli Recipe
Method for Inji Puli Recipe
1. The ingredients kept in this pic are ‘To Temper‘.
2. Then, peel the skin of the ginger and rinse well. Chop the ginger and green chilli finely.
3. Soak the tamarind in 1 cup of water for 30 minutes. Then, extract the tamarind juice and discard the pulp. You can use 1 tbsp of ready-made tamarind paste too. I had methi seeds powder in hand, so used it directly. To prepare this powder, dry roast methi seeds, cool down and pulse it in a mixer.
4. Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to crackle, add the red chilli, curry leaves and sprinkle with hing. Give a quick stir.
5. Then, add the finely chopped ginger. Saute for 3 to 4 minutes in low flame, till the raw smell of the ginger leaves.
6. Pour the tamarind juice.
7. Once it starts to boil, add the turmeric powder, chilli powder, methi seeds powder and required salt.
8. Mix well and continue boiling till it thickens and the ginger turns soft.
9. When the oil separates, switch off the flame.
Serve this Inji Puli Recipe with rice and Kerala style Ulli Theeyal.
Puli Inji Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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