Puli Inji | Kerala Style Puli Inji | Kerala Style Ginger Tamarind Pickle | Kerala Style Instant Pickle | Festival Special Recipes by Masterchefmom

Hi Supermoms,

'Puli Inji' or 'Inji Puli' is an extremely popular Kerala Style Ginger and Tamarind Instant Pickle . This pickle is served on special festival days, pooja days and also during marriage functions. It is a delicious and lip smacking instant pickle that can be made using a hand ful of ingredients . To get the authentic taste of the pickle, you just have to carefully fry the ginger till they reduce in size. The tamarind: jaggery ratio also plays an important part in this recipe. As Onam is just a few days away, I thought of posting a few popular Onam Sadya Recipes. Hope it is useful to you all.

Puli Inji | Kerala Style Puli Inji :

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 6-8

1 cup = 250 ml cup

Storage : one week when stored in an airtight and non reactive container

Ingredients :

1 large piece of Fresh ginger ( peeled and finely chopped) OR 100 gms fresh ginger 

lemon size tamarind ( soaked in 1 cup of warm water for 10 minutes and extract thick juice)

2 tablespoons jaggery ( powdered, adjust according to the heat of chillies and variety of jaggery)

pinch of turmeric powder

salt to taste

For tempering :

2 teaspoons coconut oil 

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds/jeera

1 sprig curry leaves

3 large green chillies ( finely chopped)

10 shallots or sambar onions ( finely chopped)

Method :

1. Heat a pan with oil and temper with mustard seeds, cumin seeds and curry leaves.

Ingredients for Inji puli

2. Once tempered add the finely chopped onions, green chillies , salt and fry them over low flame, till they turn light brown in colour .

3. Now, add the chopped ginger pieces and a pinch of turmeric.

4. Continue to fry them over low flame till the ginger reduces in size and turns light brown.

Tip : Keep stirring for uniform frying of the ginger.

5. When the ginger is getting fried, heat another pan with the tamarind juice and allow it to cook for 2-3 minutes.

6. Add the jaggery and continue to cook the tamarind juice ( add 1/4 cup of water at this stage) till it starts to thicken.

7. Once the  tamarind jaggery mixture comes to a syrup consistency, pour the fried ginger mixture into this pan.

8. Mix well over low flame for another 2-3 minutes ( or adjust according to the consistency you like) and switch off.

Your delicious Inji Puli is ready to be served. 

Wishing you and your family a blessed festival !

Happy Cooking !

With love,

Masterchefmom