Puli Inji
A classic Kerala sadya dish, this sweet, sour, and spicy ginger pickle is a flavor explosion. Made with tamarind, ginger, and jaggery, it's the perfect condiment to balance a rich meal.
For 16 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Tamarind Pulp
- b.Soak the tamarind in 1.5 cups of hot water for about 20 minutes.
- c.Once softened, squeeze the tamarind thoroughly with your hands to extract all the pulp.
- d.Strain the liquid through a fine-mesh sieve into a bowl, pressing down on the solids to get as much extract as possible. Discard the fibrous solids and set the tamarind water aside.
- 2
Step 2
- a.Sauté Ginger and Chillies
- b.Heat 2 tablespoons of coconut oil in a heavy-bottomed pan (kadai) over medium heat.
- c.Add the finely chopped ginger and sauté for 6-8 minutes, stirring frequently, until it turns a light golden brown and becomes aromatic. Be careful not to burn it.
- d.Add the finely chopped green chillies and continue to sauté for another 2 minutes.
- 3
Step 3
- a.Add Spices and Tamarind Water
- b.Reduce the heat to low. Add the turmeric powder, Kashmiri red chilli powder, and hing. Sauté for 30 seconds until the raw smell of the spices disappears.
- c.Immediately pour in the prepared tamarind water and add the salt. Stir well to combine.
- d.Increase the heat to medium and bring the mixture to a rolling boil.
- 4
Step 4
- a.Simmer and Thicken
- b.Once boiling, add the grated jaggery to the pan. Stir continuously until the jaggery dissolves completely.
- c.Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
- d.Continue to cook until the mixture thickens to a jam-like consistency and the oil starts to separate from the sides. The color will darken significantly.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.While the puli inji is thickening, heat the remaining 1 tablespoon of coconut oil in a small separate pan (tadka pan) over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the broken dried red chillies and the sprig of curry leaves. Sauté for about 30 seconds until the chillies darken slightly and the curry leaves turn crisp.
- 6
Step 6
- a.Combine and Store
- b.Pour the hot tempering over the thickened puli inji mixture in the main pan. Stir well to incorporate.
- c.Turn off the heat and allow the Puli Inji to cool down to room temperature completely.
- d.Once cooled, transfer it to a clean, dry, airtight glass jar. It can be stored in the refrigerator for up to a month.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, chop the ginger very finely by hand. Using a food processor can make it watery and change the final texture.
- 2The flavor of Puli Inji deepens and improves over time. It tastes best after resting for at least 24 hours.
- 3Use good quality, dark-colored jaggery for a richer color and authentic taste.
- 4Ensure the final consistency is thick like a jam. If it's too runny, it won't have a long shelf life. If it becomes too thick upon cooling, you can add a tablespoon of hot water and mix well.
- 5Using coconut oil is key to achieving the authentic Kerala flavor, but sesame oil (gingelly oil) can also be used.
Adapt it for your goals.
Ingredient Substitution
You can use dark brown sugar or palm sugar instead of jaggery, though the traditional flavor comes from jaggery.
Add inAdd-in
For a different texture and a hint of sweetness, add a tablespoon of finely chopped seedless dates along with the jaggery.
Spice LevelSpice Level
For a spicier version, add a pinch of black pepper powder along with the other spices. Adjust green chillies to your preference.
Why this is on our healthy list.
Aids Digestion
Ginger is a well-known carminative, which means it helps to relieve bloating and gas. It stimulates digestive enzymes, making Puli Inji an excellent condiment to have with a heavy meal.
Anti-inflammatory Properties
Both ginger (containing gingerol) and turmeric (containing curcumin) are renowned for their potent anti-inflammatory effects, which can help reduce inflammation in the body.
Rich in Antioxidants
Tamarind, ginger, and spices used in this recipe are rich sources of antioxidants. These compounds help fight free radicals in the body, protecting cells from damage.
Frequently asked questions
Puli Inji should be stored in a clean, dry, airtight glass jar in the refrigerator. Due to the preservative nature of tamarind, jaggery, and oil, it stays fresh for up to a month.