Wednesday, September 11, 2013

Puli Inji - Ginger in Tangy Spicy Tamarind Sauce

I did not take a good picture of the Puli Inji.  It was already late for lunch and I did not want to delay it further with my attempts at a better picture.  It also needs a little more patience.  More props. Better lighting. And when you are hungry it is not easy !

Puli Inji is preparation from Pallakad, Kerala.  If you like the spiciness of green chili, the tangy taste of tamarind and gingery flavour.  This is for you.  Have it with plain rice, with upma, with curd rice or pongal.  Recipe from SpicyTasty   - they even have good pictures !

Ginger - 4 tbsp - chopped - or cut into thin strips 
Green chilies - 2 nos - chopped finely
Tamarind paste - 2 heaped tablespoon or if you are using whole tamarind about 50 gms
Methi or Fenugreek Seeds - 1/4 tsp - roast and powder
Mustard seeds - 1/2 tsp for seasonning
Oil - 2 tsp
Curry leaves - few
Jaggery powder - 1 tbsp  ( or substitute with brown sugar)
Turmeric powder - 1/4 tsp
Asafoetida (hing) - pinch
Salt to taste

If using fresh tamarind - Soak in a cup of warm water for at least 15 minutes to soften and extract pulp
Or dissolve the ready tamarind paste in a cup of water.

Take a pan.  Heat - add a little oil
Add the chopped ginger and green chili.   Sauté for a while.  Remove keep aside

In the remaining oil add mustard seeds, allow to crackle.
Add the curry leaves.
Followed by the tamarind paste and the sautéed ginger- chilies, turmeric and salt
Bring to a boil. 

Now add the jaggery, simmer and allow  to thicken to a sauce like consistency
Just before taking it off the stove add the roasted fenugreek powder and the hing

Remove.  Serve.  It will keep for a while if refrigerated.... if it lasts


  1. Hi Radha, this is what we would call chuntey in Bengali cuisine and have it at the end of the meal, but I have never had a chutney where the ginger is the main ingredient...if you think about it, we do not give ginger much importance, I mean it is an important flavouring agent, but we do not generally use it as a main ingredient. Okay so I am rambling, must stop here. Cheers, Suchi

  2. puli inji looks delicious I love it.

  3. Slurpp, definitely will tickle my tastebuds.

  4. The addition of green chilies and root ginger is very interesting. I add dry ginger powder to the tamarind chutney that I make. Will try your way next time.

  5. Pulii is my favvv,this one looks soo yumyyyyyyyyy

  6. My all time favourites!!!Will definitely try your version.

  7. A very interesting recipe! This will surely add a punch to any bland lunch!

  8. Love this tamarind and ginger combination, tongue-tickling..


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