Puli Inji

Puli-inji/ Inji-puli


  • Ginger – ¼ cup (grated)
  • Tamarind puree – ½ cup (thick)
  • Green chili – 4-5 nos (slitted)
  • Salt – to taste
  • Jaggery – 2 tblsp

To temper:

  • Gingelly oil – 3 tblsp
  • Mustard seeds – 1 tsp
  • Asafetida – ½ tsp
  • Curry leaves – few


  • Heat about 3 tblsp of gingelly oil in a pan and the mustard seeds; allow it to splutter, then add the curry leaves, asafetida
  • Now add the grated ginger in the pan along with slitted green chilies (ref pic) and cook it for about 3 mins under medium flame

  • Now add the thick tamarind puree, jaggery and required amount of salt and mix well (ref pic) and cook it until the oil separates( ref pic)

  • The sweet-sour and spicy “INJI PULI” is ready to serve

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