#inji puli

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Discover the authentic taste of Kerala with Chef Uma’s Tangy Puli Inji, a traditional ginger-tamarind chutney made in small batches with love. This sweet and tangy delicacy is a must-have for any sadhya feast! Pair it with rice, use it as a topping in chaats, or enjoy it as a dip with your favorite snacks. Healthy, flavorful, and versatile — Puli Inji adds a zesty twist to every bite.

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Homemade Puli Inji-Tamarind Ginger Chutney | Tocco

Dive into the vibrant flavors of South India with our tantalizing video on Puli Inji! This zesty Tocco tamarind and ginger chutney is a culinary masterpiece, balancing sweet, sour, and spicy notes in perfect harmony. Join us as we unravel the secrets behind this traditional delicacy, passed down through generations. From its therapeutic properties to its versatility in pairing with various dishes, discover why Puli Inji is a beloved staple in South Indian cuisine. Get ready to tantalize your taste buds and embark on a culinary journey like no other!

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Tamarind Ginger Chutney: All Your Puli Inji Questions Answered | Tocco

How do I make puli Inji or tamarind ginger chutney at home?

The making of Puli Inji is an art, where ingredients of different taste profiles are blended together and slow-cooked for some time, to arrive at a unique flavour. Puli Inji is simple and can be easily prepared at home if you have the patience to make it to the right consistency. Preparation includes peeling and chopping the ginger to fine pieces. Soak the tamarind pulp in warm water for about 15-20 minutes to soften it. Once softened, extract the tamarind juice and discard any solids. Getting into the making, firstly, heat the oil in a pan over medium heat.  but you can use any cooking oil of your choice, although it is preferred to use coconut oil or sesame oil for authentic taste. Add mustard seeds and fenugreek seeds to the hot oil. Let them splutter. Add the dried red chilies and sauté it for a minute or until they become aromatic. Add the chopped ginger to the pan and sauté it on medium-low heat until it becomes golden brown and slightly crispy. This can take about 15-20 minutes. Add turmeric powder and curry leaves to the ginger. Sauté for another couple of minutes. Mix the tamarind pulp extract with a little water to make it a smooth paste. Add this tamarind paste to the pan. Add the grated jaggery and salt to the pan as well. Mix everything well. Reduce the heat to low and let the mixture simmer. Cook for about 10-15 minutes, stirring occasionally, until the Puli Inji thickens, and the raw tamarind flavour disappears. Once the Puli Inji reaches the desired consistency and taste, remove it from the heat and let it cool. It will thicken further as it cools down. Once completely cooled, transfer it to an airtight container.

What are the key ingredients in puli Inji?

The key ingredients are ginger, tamarind, and jaggery. The adjustments to the amount used for preparing Puli Inji brings variations to the dish. 

Is puli inji sweet or sour?

The typical taste of Puli Inji is a mix of sweet, tangy and spicy. It’s a blend of all three that each flavour pops up when it lingers in the mouth. In some parts of the state, ginger is used more and it creates a more spice dominance. 

Can I store puli Inji for a long time?

When stored in an airtight container and handled properly, it can stay for 2-3 weeks when kept at room temperature, and if refrigerated can stay for a few months. 

What are the different variations of Inji puli recipe?

While the core ingredients being tamarind, jaggery and ginger will remain, slight adjustments to the amount used as well as some additional ingredients results in variations to the dish in different regions. For example towards the southern part of Kerala, there will be a dominance for ginger that you get to bite the pieces which gives a spice aftertaste. Here, they call it Inji curry where ginger is predominant. However towards the northern side of Kerala, the ingredients are blended to a paste which makes and gives each flavour equal prominence, and calls the dish Puli Inji. 

Can I use Inji puli as a condiment for other dishes?

Puli Inji is a versatile condiment that pairs well with a variety of Indian dishes. Its sweet, tangy, and spicy notes can complement both vegetarian and non-vegetarian meals. Puli Inji is a classic accompaniment for steamed rice in South Indian meals. A simple combination of rice and Puli Inji can be incredibly satisfying. It can also be served as a side dish with dosa and idli. The tangy and spicy flavours of Puli Inji enhance the taste of dosa and idli. Some people like to have Puli Inji alongside biryani or pulao to add a contrasting sweet and tangy flavour. Most restaurants in the malabar/northern side of Kerala serve Puli Inji with your Biriyani. Not just the rice dishes, but even with chapati or roti it can be a great side dish, especially during the days when you are too lazy to cook. Apart from some of the mainstream combinations, a few other ideas to try are using Puli Inji as a dipping sauce for snacks like pakoras, bhajis, or vadas. Or even air fried or baked crisps and crackles. When you make your sandwiches next, try adding a layer of Puli Inji to it or use in wraps to give them a unique sweet and tangy kick. It can also be used as a dressing for salads, especially those with roasted vegetables or grains. Drizzle Puli Inji over grilled or roasted vegetables to add a burst of flavour. You can also drizzle it over the Indian chaats. 

Is puli inji a traditional Kerala recipe?

While it's challenging to pinpoint the exact date of Puli Inji's origin, Puli Inji is closely associated with Kerala's culinary heritage, and it is an integral part of the state's traditional cuisine. Over time, various regions and communities within Kerala have developed their own variations of Puli Inji, adding unique twists and flavours to the condiment. ‘Puli’ means tangy and ‘inji’ means ginger, in Malayalam, representing the two important ingredients in the dish. 

Are there any health benefits associated with puli Inji?

The ingredients used to prepare Puli Inji comes with its own health benefits and together as a blend it’s a great source of nutrients. Ginger is well-known for its digestive properties and can help alleviate indigestion, bloating, and nausea. It also possesses anti-inflammatory properties, which may help reduce inflammation in the body and alleviate symptoms of inflammatory conditions. Ginger as well as tamarind contain antioxidants that can help neutralize harmful free radicals in the body, potentially reducing oxidative stress. Tamarind is a good source of vitamin C, which is important for the immune system, skin health, and wound healing. The tangy and spicy flavours of Puli Inji can stimulate the appetite and make meals more enjoyable, which may be particularly beneficial for individuals with reduced appetite. It's important to note that while Puli Inji contains potentially beneficial ingredients, it is typically consumed in small quantities as a condiment or side dish rather than in large amounts. 

How do I serve Puli Inji with meals?

Puli Inji is a condiment rather than a curry, so it’s not served in large quantities with meals, instead a dash on the side. It is the fourth condiment served during Sadhya, the vegetarian feast served in banana leaf in Kerala, after salt, banana chips and sharkara varatti.

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Homemade Puli Inji-Tamarind Ginger Chutney | Tocco

Puli Inji, also known as "Inji Puli," is a tantalizing ginger tamarind chutney that perfectly captures the essence of tradition and flavor. Handcrafted with care and passion, this aromatic condiment encapsulates the rich heritage of South Indian cuisine, making it an exquisite addition to your dining table.

Crafted using the finest ginger and tamarind, our Puli Inji is a harmonious blend of sweet, tangy, and spicy notes that pleases your palate. The deep, earthy tones of ginger are masterfully balanced by the tanginess of tamarind, bringing together a perfect mix of flavours.

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Taste the South: Puli Inji's Zesty and Spicy Delights | Tocco

Lip-smackingly tangy, tastefully sweet, Satisfyingly spicy, or sometimes an explosion of all of this at one go! That’s how we like describing Puli Inji, the sweet, tangy and mildly spiced dip or chutney. Puli Inji is a traditional South Indian condiment or relish from the state of Kerala, India. ‘Puli’ means tangy and ‘inji’ means ginger, representing the two important ingredients in the dish. The ingredient which contributes to the sweetness is jaggery. It is a delicious accompaniment to many south Indian dishes. In fact, this is the fourth condiment served during Sadhya, the vegetarian feast served in banana leaf in Kerala, after salt, banana chips and sharkara varatti. 

Puli Inji is the commonly used term, but it’s sometimes also known as Inju Puli or Inji curry.  While the core ingredients being tamarind, jaggery and ginger will remain, slight adjustments to the amount used as well as some additional ingredients results in variations to the dish in different regions. For example towards the southern part of Kerala, there will be a dominance for ginger that you get to bite the pieces which gives a spice aftertaste. Here, they call it Inji curry where ginger is predominant. However towards the northern side of Kerala, the ingredients are blended to a paste which makes and gives each flavour equal prominence, and calls the dish Puli Inji. 

While it's challenging to pinpoint the exact date of Puli Inji's origin, the key ingredients used in this condiment, such as ginger and tamarind, have been a part of Indian cuisine for centuries. Ginger, in particular, has a long history of use in Indian traditional medicine and culinary practices. Puli Inji is closely associated with Kerala's culinary heritage, and it is an integral part of the state's traditional cuisine. Over time, various regions and communities within Kerala have developed their own variations of Puli Inji, adding unique twists and flavours to the condiment.

How to Make Puli Inji?

The making of Puli Inji is an art, where ingredients of different taste profiles are blended together and slow-cooked for some time, to arrive at a unique flavour. Puli Inji is fairly simple and can be easily prepared at home, if you have the patience to make it to reach the right consistency. Apart from the key ingredients, the other items include mustard seeds, fenugreek seeds, curry leaves and dried red chillies, which are most common in every Indian household as these are often used for ‘tadka’. So more than the ingredients used, it’s the preparation style that one needs to nail to make an amazing side to your meals. It’s a step by step process of sauteing the ginger which contributes to the spiciness, followed by mixing the tamarind pulp which checks the list for tanginess and finally the sweetener, Jaggery. Consistency matters a lot in the making of Puli Inji. The right consistency is when it’s a not-so-thin or not-so-thick paste. 

Puli Inji Uses

Another advantage of Puli Inji is its shelf life. If stored and handled properly, it can stay for a few weeks when kept at room temperature in an airtight container, and about 3 months when stored in the refrigerator. This is when no preservatives are added. Puli Inji is a versatile condiment that pairs well with a variety of Indian dishes. Its sweet, tangy, and spicy notes can complement both vegetarian and non-vegetarian meals. Puli Inji is a classic accompaniment for steamed rice in South Indian meals. A simple combination of rice and Puli Inji can be incredibly satisfying. It can also be served as a side dish with dosa and idli. The tangy and spicy flavours of Puli Inji enhance the taste of dosa and idli. Some people like to have Puli Inji alongside biryani or pulao to add a contrasting sweet and tangy flavour. Most restaurants in the malabar/northern side of Kerala serve Puli Inji with your Biriyani. Not just the rice dishes, but even with chapati or roti it can be a great side dish, especially during the days when you are too lazy to cook. Apart from some of the mainstream combinations, a few other ideas to try are using Puli Inji as a dipping sauce for snacks like pakoras, bhajis, or vadas. Or even air fried or baked crisps and crackles. When you make your sandwiches next, try adding a layer of Puli Inji to it or use in wraps to give them a unique sweet and tangy kick. It can also be used as a dressing for salads, especially those with roasted vegetables or grains. Drizzle Puli Inji over grilled or roasted vegetables to add a burst of flavour. You can also drizzle it over the Indian chaats. 

Health Benefits of Puli Inji

The ingredients used to prepare Puli Inji comes with its own health benefits and together as a blend it’s a great source of nutrients. Ginger is well-known for its digestive properties and can help alleviate indigestion, bloating, and nausea. It also possesses anti-inflammatory properties, which may help reduce inflammation in the body and alleviate symptoms of inflammatory conditions. Ginger as well as tamarind contain antioxidants that can help neutralize harmful free radicals in the body, potentially reducing oxidative stress. Tamarind is a good source of vitamin C, which is important for the immune system, skin health, and wound healing. The tangy and spicy flavours of Puli Inji can stimulate the appetite and make meals more enjoyable, which may be particularly beneficial for individuals with reduced appetite. It's important to note that while Puli Inji contains potentially beneficial ingredients, it is typically consumed in small quantities as a condiment or side dish rather than in large amounts. 

Puli Inji is more than just a condiment; it's a culinary journey through South India's rich flavours and traditions. Its flavour notes make it a beloved companion to a wide range of dishes, offering not only taste but also potential health benefits. Puli Inji is a taste of Kerala's heart and soul, and a testament to the culinary diversity of India's southern regions.

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Authentic pickles with easy steps and traditional flavours | Manga Ach

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Indian Cooking Tips: How To Make Kerala-Style Inji Puli - A Must-Have On A Sadhya Platter

Indian Cooking Tips: How To Make Kerala-Style Inji Puli – A Must-Have On A Sadhya Platter

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The most important ingredients used in Inji Puli are jaggery, tamarind and ginger

Highlights

One of the important dishes in Onam sadhya is inji puli or puli inji

This dish is also a part of the cuisine of Tamil Nadu

Most important ingredients used in Inji Puli- jaggery, tamarind, ginger

If you have explored Kerala cuisine, you surely have come across Sadhya – a huge spread of…

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Inji Puli

Inji Puli is our absolute favourite of the long list of items served as Sadhya on Onam/Vishu. "Inji Puli" translates to "Ginger Tamarind". It is a perfect medley of flavours from chilis, ginger, jaggery and tamarind. Traditionally the serving size is a quarter teaspoon which is why it is packed full of spice and flavour.

Usually Mom and I sit down a day ahead of the festival and clean and finely chop up the ginger and green chilies. By the time we are done our fingers burn and we apply coconut oil for some relief. The rest of the process is pretty easy.

Ingredients:

Coconut oil - 1 Tbsp

Jaggery powder - 140 gms

Tamarind - Use 1/2 Cup tamarind paste or soak a quarter size tamarind ball in 1 Cup water.

Ginger - 150 gms

Green Chilies -  100 gms

Turmeric powder - 1 Tsp

Salt to taste

Just to make the process slightly easier you can use either a Blender/Chopper to chop up the Chilies and Ginger. The Blender will give you a smoother paste than the Chopper so simply select the texture you prefer.

Heat oil in a heavy bottomed pan and add the ginger. Saute for 5 minutes and then add the chilies. Saute till the chilies turn slightly translucent/olive color about 5 more minutes. 

Add salt and turmeric powder and continue to saute for another couple of minutes.

Add the Jaggery powder to the mixture and mix well. Wait for the jaggery to melt.

Add the tamarind paste and let it come to a boil.

Taste to make sure that the balance of flavors is to your liking. Sometimes I find that I have to add a little more Jaggery/Tamarind/Salt depending on the potency of the chilies and ginger.

Continue to cook till all the water evaporates and the mixture comes together(25/30 minutes). The sweet aroma from the Jaggery will fill up your kitchen.

Take off heat and store in an airtight container. Refrigerate.

Optional Step:

If you like to jazz the simple Inji Puli you can add some tempering/tadka to the finished product. 

Tempering/Tadka:

Coconut oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Dry Red Chilies - 2

Fenugreek seeds - 1/4 Tsp

Heat some oil in a saucepan and add the mustard seeds.

After it starts to splutter(be careful) add the cumin seeds, dry chilies and fenugreek seeds.

Saute till fenugreek seeds turn a shade dark (about 2 minutes) and turn off heat.

Pour over the Inji Puli and mix well.

Notes:

Based on your spice bearing capacity do adjust the green chilies. You could make it go as low as 50 gms in the above recipe or just use 1/3rd the amount of Ginger.

The preferred colour is a beautiful, glazed mocha brown. But depending on the tamarind and jaggery the colour will be different. I've seen Inji Puli that looks light brown and ones that look like its been burnt.

You can get Jaggery at any Indian/International Grocery or if you don't have access to a store Amazon is always there for you.