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ഈ വെബ്‌സൈറ്റിന്റെ സൗജന്യ ആന്‍ഡ്രോയ്ഡ് മൊബൈൽ ആപ്ലിക്കേഷന്‍ ഡൗണ്‍ലോഡ് ചെയ്യുന്നതിന് ഇവിടെ ക്ലിക്ക് ചെയ്യുക.

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Puli Inji

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4.4 from 11 reviews

Puli Inji

 
Prep Time

Cook Time

Ready In

Serves
20

Cuisine
Kerala

 

Puli inji – a sweet and sour ginger pickle usually served as an appetizer in Kerala Sadhya. It’s a combination of tongue pleasing flavors. The main ingredients of puli inji are ginger, tamarind and jaggery. It can be refrigerated and store like pickles.

Ingredients

  • Finely chopped ginger (ഇഞ്ചി ചെറുതായി അരിഞ്ഞത് ) – 1 Cup
  • Green chilli (പച്ചമുളക്) – 3 Nos
  • Curry leaves (കറിവേപ്പില) – 1 Sprig
  • Tamarind (പുളി) – Lemon sized ball
  • Chilli powder (മുളകുപൊടി) – ½ Table spoon
  • Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 Pinch
  • Asafoetida powder (കായം) – 1 pinch
  • Crushed Jaggery (ശര്‍ക്കര പൊടിച്ചത്) – 1½ Table spoon
  • Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
  • Mustard seeds (കടുക്) – ½ Tea Spoon
  • Salt (ഉപ്പ്) – To taste

Method

  1. Chop ginger, green chillies and curry leaves finely.
  2. Dissolve tamarind in 1½ cup of warm water. Remove the seeds and any pieces that have not dissolved with the water.
  3. Heat 2½ table spoon of coconut oil in a pan and put mustard seeds. When it splutters, add finely chopped ginger, green chillies, curry leaves and a little salt. Sauté it in a medium heat until it turns golden brown.
  4. Reduce the heat, add chilli, turmeric and asafetida powders. Stir it for few seconds.
  5. Next, add tamarind dissolved water and salt. Stir continuously in a medium heat, until the gravy thickens.
  6. Proceed to add crushed jaggery, combine well and dissolve it.
  7. Remove from heat and let it cool. Transfer the puli inji to a dry container and serve only after 3 hours to avoid the bitterness.

Tips

1) Adding broken dry red chillies in step 3 will enhance the taste.
2) Puli Inji can be refrigerated and store like pickles. Use only dry spoons, whenever you take it for serving.
3) Adjust the quantity of chillies and jaggery to suite your taste.

 

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Author: Shaan Geo

Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

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ഈ വെബ്‌സൈറ്റിന്റെ സൗജന്യ ആന്‍ഡ്രോയ്ഡ് മൊബൈൽ ആപ്ലിക്കേഷന്‍ ഡൗണ്‍ലോഡ് ചെയ്യുന്നതിന് ഇവിടെ ക്ലിക്ക് ചെയ്യുക.

46 comments on “Puli Inji

I tried it twice. It is excellent.

Super ayittundu.. We are celebrating onam next week and I am going to follow this recipe.

Good morning…. It is really very helpful recipes which you have taken the effort to post it and made easy work…. I have tried 2 to 3 recipes from your site, it is really very nice…. Thankyou very much….

    You are Rejani, It is pleasure to know that the recipes you tried from here came out well for you. Thanks a lot for the feedback. Happy cooking :)

      Gud afternoon… every alternate day I try one or the other recipes from your website…. I liked the way you have created the website…. not too congested and systematic…. thank you….

    I would to know how to make uzhun vada (udid dal/ vada) I tried but it came out to be little watery which was difficult to put hole, I made it without hole…. please help me.

Your recipes are very nice and easy. Thanks. We eagerly waiting your new simple recipes.. Again, Thank you…

    You are welcome Ameena. Thank you very much for your nice words of encouragement. I will try to post more recipes soon. Have fun in the kitchen :)

I was thinking that making puli inji will be difficult.. Tried this recipe for this Onam and it came out really nice… Now I have it made it large quantity and stocked it tooo :) goes really well with lemon rice, veg rice also… Thanks for sharing … Please include more pickle recipes !

    Rajitha, Thanks a lot for this wonderful feedback. Happy to know that you made it twice, that too large quantity. I will try to post more pickle recipes. Hope you will try other recipes too.

It is wonder full and healthy recipe. I tried today every one like it. Thanks a lot.

    Nisha, Glad you all loved it! Thanks for the feedback.

njan try chaiyukaya hope that taste ayirikum ann

Hi Shaan, Great man.. tried few Recipe at home. Working fine.. expect more new onces. Wish you happy onam!

    Saneesh, Thanks for trying my recipes and also for the feedback. Happy Onam :)

Hi Shaan, its good. Thank you.

Hi there.. if I do not have jagerry, what can I replace it with? Tq

    Premi, jagerry is one of the major ingredient of Puli Inji. However try it by adding brown sugar. But I am not sure how it will be :)

Hi, I will be trying your inji puli recipe today, will let you know how it turned out to be. Keep posting other Indian recipes other than South Indian.

    Radhika, Thanks for trying Puli Inji recipe. Hope it will work out well for you. I will try to add more recipes. Hope to see you here often.

Hello, I would like to know, what type of ginger do you use – old or young? Will there be a difference? Thank you so much!

    Angeline, we need to use old ginger for this traditional recipe. Thanks for the comment.

Hello, is there is any other style for preparing this item by adding fried coconut paste?

    Sam, I haven’t come across the method you mentioned. As it name suggest the main ingredients are “puli” and “inji”. Thanks for the comment.

Hai, I tried this recipe nd turned up very well. thanks a lot.

Thanks for the recipe. Am going to try it today. My hubby is the worst critic and hope he likes it.

    Thanks Deepa. Hope you will share the feedback.

I tried your easy recipe. My Puli Inji tasted bitter as I was cooking it. So I kept adding brown sugar to reduce the bitterness. Hope that the bitterness reduces in the next 3 hours. Do you know what causes the bitterness? Thanks.

    Usha, Puli Inji will taste bitter immediately after cooking it. It will become tasty after few hours, may be after 10 hours.

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