Puli inji or Inji puli is a sweet, sour, and spicy ginger pickle made during Onam. You can store this pickle at room temperature for a few days and in the refrigerator for a few weeks.
CourseOnam Recipes, Pickles and Chutneys
1cupGingerfinely chopped or minced
1/2teaspoon Chilli powder
1/2teaspoon Kashmiri chilli powder
1/4 teaspoon Turmeric powder
1/8teaspoon asafetida powder
Tamarind2 lime sized balls
1/2teaspoon Mustard seeds
1/4 teaspoon Fenugreek seeds
1numberDry red chilli
1/2tablespoon Coconut oil
Add grated jaggery to a saucepan with 1/4 cup of water. Boil on a medium flame until the jaggery melts completely. Strain the syrup to remove any impurities and set it aside.
Combine the tamarind and 3/4 cup of water in a bowl, and set it aside.
After a few minutes, squeeze the tamarind with your fingers and strain the mixture to remove the seeds and other impurities, and set it aside.
Heat oil in a pan and add ginger, shallots, and green chilli and saute on medium heat until golden brown.
Reduce heat and add chilli powder, Kashmiri chilli powder, turmeric powder, and asafetida powder, stir for a few seconds.
Add hot water, tamarind pulp, jaggery syrup, and salt. Mix well and let it boil on medium heat until it becomes thick and the oil appears on top.
Heat oil in a small pan and fry mustard seeds, fenugreek seeds, dry red chilli and curry leaves. And add to puli inji/inji puli.
NOTE – Adjust the quantity of jaggery syrup and tamarind pulp to suit your taste.
Choose fresh, less fibrous ginger for this recipe, as fibrous ginger makes the pickle taste bitter.
The colour of this pickle depends on the type of jaggery and the tamarind you use.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.