Puli Inji

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Vishu Sadya Recipes from Bawarchi.com  

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.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 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

  • Peel and chop ginger very finely
  • Soak tamarind in 100 ml hot water for 20 minutes.
  • Rub against your palm and discard the seeds and skin.
  • 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.
  • Break dried red chillies into small pieces
  • Heat 45 ml oil in a pan and add the chopped ginger and sauté till golden brown, about 20 minutes on medium flame.
  • Add the red chilly powder and stir well.
  • Allow to cool
  • Grind the ginger to a thick paste without water (if needed add the tamarind and jaggery syrup).
  • To 5 ml hot oil in a non-stick pan add mustard seeds and allow to pop.
  • Add broken dried red chillies and curry leaves.
  • Add to the above ginger paste and tamarind and jaggery syrup, cook till it thickens.
  • Serve as an appetiser or side dish.