Inji Puli Recipe | Kerala Style Sweet & Sour Ginger Pickle

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Inji Puli Recipe | Inji Curry Puliyinchi | Kerala Style Sweet & Sour Ginger Pickle with detailed photo and video recipe. Basically, a traditional concentrated spicy curry recipe prepared with ginger and tamarind extract. It is basically a must and important curry or pickle particularly for the Onam sadya feast, if not for the day-to-day lunch or dinner. These are generally prepared as a concentrated pulp and stored in airtight containers similar to pickles for future use.
Inji Puli Recipe


Inji Puli Recipe | Inji Curry Puliyinchi | Kerala Style Sweet & Sour Ginger Pickle with step-by-step photo and video recipe. South Indian cuisine is known for its simple and effective traditional basic recipes. These are generally deeply rooted in its culture and heritage. These are generally prepared on certain occasions which makes it interesting and intriguing. One such simple and appreciated curry/pickle recipe is the inji puli from Kerala cuisine known for its sweet and sour taste.

As you all know, I hail from Udupi, a beautiful coastal city in South Karanataka. It also shares the border with Kerala and there are so many convergences in the culture, heritage and cuisine. Particularly there are so many adopted recipes in both cultures and one such recipe is the inji puli. In my Udupi cuisine, we do not have this ginger based but have similar curry served for the same purpose. We call it menaskai which is known for its same taste, texture, and color. Moreover, it is served for the same purpose as a taste enhancer and served in between meals. It is served in large quantities like sambar and rasam, but in small quantities, as they are concentrated. You can serve it with rice, roti or chapati, but my favorite option is to serve it with dosa or idli. Do try this curry and let me know your favorite choice.

Inji Curry Puliyinchi Furthermore, some more additional and important tips, suggestions and variants to the inji puli recipe. Firstly, the ginger used in this recipe has to be fresh and juicy for the best result. Also, try to peel the skin off and chop the ginger into fine pieces so that it easily dissolves in the curry while cooking. Secondly, the curry has to be concentrated and hence the proportions of the ingredients have to be high and generous while adding. You may get overwhelmed with the ratio, but that is how it is prepared. Lastly, store this in a cool and dry place for a longer shelf life. Particularly in an air-tight container in the refrigerator. In addition, you may have to heat it so that the ghee starts melting before it is used.

Finally, I request you to check my other related Pickle Recipes Collection with this post on inji puli recipe. It mainly includes my other related recipes like Vegetable Pickle Recipe, Tomato Pickle Recipe, hari mirch adrak lahsun ka achar, nimbu ka achar, gajar mooli ka achar, sirka pyaz, carrot pickle, tomato thokku, garlic pickle, mango pickle. Further to these, I would also like to highlight my other related recipe categories like,

Inji Puli video recipe:

Recipe Card for inji curry puliyinchi:

Inji Puli Recipe

Inji Puli Recipe | Inji Curry Puliyinchi | Kerala Style Sweet & Sour Ginger Pickle

HEBBARS KITCHEN
Easy Inji Puli Recipe | Inji Curry Puliyinchi | Kerala Style Sweet & Sour Ginger Pickle
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course pickle
Cuisine kerala
Servings 1 cup
Calories 819 kcal


Ingredients 

  • 150 grams ginger
  • 50 grams tamarind
  • 2 cup hot water
  • 3 tbsp coconut oil
  • 1 tsp mustard
  • ¼ tsp methi
  • ¼ tsp hing
  • 2 chilli (chopped)
  • 2 dried red chilli
  • few curry leaves
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp salt
  • 50 grams jaggery
  • ½ tsp salt


Instructions 

  • firstly, peel the skin of 150 grams ginger and finely chop.
  • in a large bowl soak 50 grams of tamarind in 2 cup of hot water. keep aside.
  • in a pan heat 3 tbsp coconut oil. splutter 1 tsp mustard, ¼ tsp methi and ¼ tsp hing.
  • add in chopped ginger and fry for 5 minutes.
  • roast until the ginger turns golden brown and crisp.
  • further add 2 chilli, 2 dried red chilli, and a few curry leaves. roast for a minute.
  • also add ½ tsp turmeric, 1 tsp chilli powder, and 1 tsp salt.
  • saute on low flame until the spices turn aromatic.
  • squeeze the tamarind pulp and pour it into the pan.
  • mix well and add 50 grams jaggery, and ½ tsp salt.
  • mix and boil for 5 minutes or until the oil separate from the mixture.
  • finally, inji puli is ready to enjoy with rice, dosa, idli, or chapati.


Nutrition

Calories: 819kcalCarbohydrates: 111gProtein: 6gFat: 44gSaturated Fat: 35gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 3645mgPotassium: 1306mgFiber: 8gSugar: 70gVitamin A: 1529IUVitamin C: 139mgCalcium: 120mgIron: 5mg

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How to make inji puli with step-by-step photos:

  1. firstly, peel the skin of 150 grams ginger and finely chop.
  2. in a large bowl soak 50 grams of tamarind in 2 cup of hot water. keep aside.
  3. in a pan heat 3 tbsp coconut oil. splutter 1 tsp mustard, ¼ tsp methi and ¼ tsp hing.
  4. add in chopped ginger and fry for 5 minutes.
  5. roast until the ginger turns golden brown and crisp.
  6. further add 2 chilli, 2 dried red chilli, and a few curry leaves. roast for a minute.
  7. also add ½ tsp turmeric, 1 tsp chilli powder, and 1 tsp salt.
  8. saute on low flame until the spices turn aromatic.
  9. squeeze the tamarind pulp and pour it into the pan.
  10. mix well and add 50 grams jaggery, and ½ tsp salt.
  11. mix and boil for 10 minutes or until the oil separate from the mixture.
  12. finally, inji puli is ready to enjoy with rice, dosa, idli, or chapati.
    Inji Curry Puliyinchi

Notes:

  • firstly, make sure to peel the skin of ginger and finely chop it. else the will take a long time to cook.
  • also, adjust the amount of tanginess, sweetness, and sourness to balance the flavor.
  • additionally, preparing it in coconut oil gives a nice flavor to the pickle.
  • finally, inji puli recipe tastes great for more than a month when stored refrigerated.
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