KERALA PULI INJI
In simple terms, Puli = Tamarind, Inji = Ginger. Basically, a sweet and spicy dip made with Tamarind and Ginger. Tamarind pulp, diced fresh ginger, fresh green chilli, powdered jaggery along with a host of basic South Indian spices are simmered in a pot to make a concoction of this lip-smacking Dip.
We hail from a Tamil Brahmin community in Palakkad where a lot of our recipes have influence from Kerala and Tamil Nadu. This Inji Puli, also sometimes known as Pulikachal, is one of the essential pickles, that is always stored in our refrigerator.
My mom makes one of the best Puli Inji! She always makes large batches for us and seals them in air-tight containers. I have had friends and family , who always compliment me for this pickle and I have to mention – the credit goes to my mum.
She is so particular on how this sweet and sour ginger chutney from Kerala has to be made and there is no leeway!
Molagootal is another classic Palakad Brahmin Recipe that is lightly spiced with mixed vegetables, lentils, and coconut. It’s absolutely healthy and delicious on its own. But they taste extra delicious with this Puli Inji, Okra Pachadi, and Banana Chips.
Learn to make Palakkad style Molagootal at home.
VERSATILE KERALA PICKLE
You can not only enjoy them on Onam Sadhya or with curry, they are delicious with Idli Dosa or Paratha too.
Have you tried mixing Puliinji with rice to make Puli Rice ( Tamarind rice )? Try it – you will love them too.
SHELF LIFE FOR PULI INJI
This Kerala pickle can be stored in the refrigerator for up to 3-4 months. Remember to portion into small seal-tight containers and store it. Keep in mind – USE ONLY DRY CLEAN SPOON TO SERVE THIS PICKLE ANY TIME.
DO NOT USE ANY WET SPOON to dish this pickle out. It can spoil the pickle over the course of time by leaving fungus on it.
SERVING SUGGESTIONS
Serve with Curd Rice, Molagootal, Idli Dosa, or Paratha too!
We also love to Serve this Puli Inji along with other SouthIndian Sadhya dishes Erissery, Olan, Beans Thoran, Sambar, rasam, Parippu, Beetroot Pachadi, and Payasam.
Did you know this Kerala special pickle also doubles up as a dip?
TIPS TO MAKE THE BEST KERALA INJI PULI
Preparation is the key. Soaking tamarind ahead of time will speed up the process of making this Kerala pickle.
Use only fresh ingredients for this recipe like Fresh Ginger, Fresh Green Chillies.
This recipe is customizable – If you like it extra tangy – add more tamarind pulp. If you like it spicier, add more green chilli!
Using Sesame Oil in the recipe will render authentic flavors. Do not use Olive Oil or Canola Oil.
Allow the liquid to cook until it thickens, which is necessary. Remove the scum that collects on the side.
Adding powdered spices enhances the flavor of this pickle.
KERALA PULI INJI RECIPE BELOW
Ingredients
- 100 g Tamarind Tamarind
- 100 g Jaggery Vellam
- 25 g Green chilli
- 75 g Ginger
- 10-12 Curry Leaves
Tempering
- 2 tbsp. Sesame Oil
- 1 tsp Mustard Seeds
- 1 tsp Chana dal { Bengal Gram}
- 1 sprig Curry leaves
For powdering
- 1 tsp Channa Dal kadala parupu
- ¼ tsp Methi Seeds
- 1 Dried red chilli
- ½ tsp rice
Instructions
- Soak the Tamarind in 1 cup hot water for at least 30 minutes. Mash & Strain the Tamarind pulp.
- Peel the fresh ginger with a spoon and dice it into small pieces. Dice the green chillies into small pieces
- Powder the jaggery and set it aside.
- Heat Sesame Oil in a pan. Add the tempering ingredients - mustard seeds and chana dal.. When the mustard seeds splutters, add ginger, green chillies and curry leaves. Saute for a minute .
- Pour the Tamarind pulp,Jaggery and Salt. Allow it to boil over a medium flame for at least 15- 20 minutes, stirring in between. Cook until the pulp reduces to half. .Turn off the flame when the pulp thickens.
- In a small pan, dry fry all the ingredients for powdering. Once it cools down, coarsely grind the ingredients and add it to the puli inji .
- Allow the Puli Inji to cool down to room temperature before transferring to air tight containers. This Puli Inji can be stored in the refrigerator for up to 3- 4 months.
UPDATE – This recipe was first published in July 2014.
Molagootal and puli inji – wow what a delicious and mouthwatering combination…
Wow such awesome photos with a tempting puli inchi….planning to try this Sandhya, is this taken as a side dish with rice or can this be mixed with plain rice?
wow one of my fav.side dish…love to make these and store for long..thanks for sharing your Amma's recipe…you have a lovely blog and lovely clicks too
Yum yum, my mouth is just watering here, hard to resist to this puli inji..
Hi Gita,
Please do try this yummy side. If you are making it for the first time, make it in small proportion and also if you prefer less heat, reduce the chilli accordingly.
We have it as a side for lentil based curry or curd rice. Not for sambar kind.
To have it like puli rice , there goes one more powder that needs to be added separately to get the puli ogre flavour.
Please do try and let me know.
Thank you Rukhsar. It's a pleasure to hear back from you…
You have a lovely space too dearie
Heyy Priya… Thank you 🙂
Thanks Sona.. It's indeed a delectable combo…
Thanks for clearing my doubt Sandhya….I am so much in love with your photos and this recipe, will make this soon and let you know how it turned out for me 🙂
Loved this Sandhya!!! I have never tried this before. hence bookmarking this 🙂
Food is very attractive and ensure good nutrition for health. I would love to enjoy food
Tried the recipe today. Came out very well. Thanks
So glad to know Lalitha. This Puli Inji recipe is how my Amma makes it.