inji puli

Inji Puli

Inji Puli, a delicacy hailing from Kerala, is typically composed of ginger, tamarind, jaggery, coconut oil, and red or green chilies. I personally experimented with replacing the coconut oil with gingelly oil and found the flavor to be delightful. This dish pairs excellently with curd rice.

Inji Puli

Recipe by S Kamala
0.0 from 0 votes
Course: PickleCuisine: Indian, KeralaDifficulty: Easy


Prep time


Cooking time



Discover the spicy and tangy flavors of the Kerala specialty, Inji Puli! Made with ginger, tamarind, and jaggery, it’s a must-try dish that pairs perfectly with curd rice.


  • Ginger finely chopped – 1 cup

  • Tamarind – a lemon size

  • Green Chillies – 6 to 8

  • Red Chilli Powder – 2 teaspoons

  • Turmeric Powder – 1/2 teaspoon

  • Jaggery powdered – 2 to 3 tablespoons

  • Roasted and ground Fenugreek Powder -1 teaspoon

  • Asafoetida Powder – 1/2 teaspoon

  • For seasoning:
  • Oil – 4 to 6 tablespoons

  • Mustard – 1 teaspoon

  • Urad Dal – 1 teaspoon

  • Red Chillies – 3 to 4

  • Curry Leaves – few

  • Salt – 2 teaspoons or as per taste


  • Start by washing the ginger and peeling off the skin. Finely chop the ginger until you have approximately one cup.
  • Similarly, chop the green chillies into small pieces.
  • Soak the tamarind in a cup of warm water and squeeze out the juice. Adjust the quantity of water to make two cups of thick tamarind juice.
  • In a frying pan, heat the oil and add the mustard seeds. Once the mustard seeds start to splutter, add the urad dal and red chillies, both cut into small pieces.
  • Once the dal turns light brown, add the chopped green chillies and curry leaves. Fry them for a while.
  • Add the chopped ginger to the pan and fry until its raw smell disappears and it turns slightly brown.
  • Pour in the tamarind extract and stir well. Allow the contents to boil for a few minutes.
  • Reduce the heat and add the red chilli powder, turmeric powder, asafoetida powder, and salt. Stir well and allow it to boil.
  • Next, add the jaggery and continue cooking on medium flame until the mixture thickens to a semi-solid consistency.
  • Finally, sprinkle in the fenugreek powder and remove the pan from the stove.

Recipe Video

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