Saturday, April 9, 2016


Here am going to share a traditional dish from Kerala cuisine. Sweet and sour  pickle / Inji puli / Puli inji is a dark brown keralite curry made with  fresh ginger, green chilies, jaggery, tamarind and other spices. A spicy , tangy condiment which is one of the  main dishes served in Onam sadya. Without Inji puli kerala feasts (sadhya) is incomplete. Here is the recipe showing how to make puliyinji / Inji puli / Puli inji / sweet and sour sauce with fresh ginger.


Ginger                         - 3/4 cup or half a cup (skin peeled and finely chopped)
Green chilly                - 6 nos
Tamarind                     - one large lemon sized
Turmeric powder         - quarter tsp
Red chili powder         - 1 tsp
Jaggery                        - 2 blocks / cubes


Mustard seed       - half tsp
Dried red chili     - 1 or 2
Coconut oil
Curry leaves


  • Soak tamarind in one cup of warm water and set aside.
  • Heat a pan with 2 tbsp of coconut oil and add finely chopped ginger, curry leaves and green chilies. Toss until it is nicely browned.
  • Then add turmeric powder, red chili powder to it and saute until raw smell goes.
  • Now press tightly the soaked tamarind with your hands and pour the water to the sauteed mixture. Mix well and let it boil.
  • Mash the jaggey cubes well and  then add it. Mix well and add salt.(if you don't prefer more sweetness,  add less jaggery ).
  • Let it cook on a medium flame until it thickens. Stir occasionally.
  • When done, off the flame.
  • Heat a pan with some oil and splutter mustard seeds, then toss dried red chili and curry leaves. Pour it over the prepared puli inji.
  • It will thicken once it is cooled.
  • Tasty Injimpuli is ready to serve.

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