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Puli Inji Recipe

Puli Inji is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Rated 5 based on 100 votes

Vishu Sadya Recipes from  

Puli-Inji is a sweet-sour appetizer that is usually served in Kerala Sadhya.. The ingredients -ginger, dried red chillies, tamarind paste, jaggery and mustard seeds give the needed tartness for the meal. 

Puli-Inji can be relished as a side dish and you can refrigerate for future use.


  • Ginger – 400 grams
  • Dried red chillies – 4 nos
  • Red chilly powder – 1 tbsp
  • Tamarind Paste – 100 grams (or to taste)
  • Jaggery – 75 grams (or as per taste)
  • Curry leaves – 1 sprig
  • Mustard Seeds – 1/2 tsp
  • Oil – 50 ml
  • Salt – to taste
  • How to Make Puli Inji:

    1. Peel and chop ginger very finely
    2. Soak tamarind in 100 ml hot water for 20 minutes.
    3. Rub against your palm and discard the seeds and skin.
    4. Boil jaggery in 50 ml water, to this mix the tamarind juice and allow to boil once. Strain through a fine sieve. Keep aside till needed.
    5. Break dried red chillies into small pieces
    6. Heat 45 ml oil in a pan and add the chopped ginger and sauté till golden brown, about 20 minutes on medium flame.
    7. Add the red chilly powder and stir well.
    8. Allow to cool
    9. Grind the ginger to a thick paste without water (if needed add the tamarind and jaggery syrup).
    10. To 5 ml hot oil in a non-stick pan add mustard seeds and allow to pop.
    11. Add broken dried red chillies and curry leaves.
    12. Add to the above ginger paste and tamarind and jaggery syrup, cook till it thickens.
    13. Serve as an appetiser or side dish.


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