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Monday, October 25, 2010

Puli Inji(Ginger Tamarind mix)

Puli Inji is a very spicy and tangy sidedish for Kootu rice. It can also be mixed with hot steamed rice and ghee or oil. This is my MIL speciality and she taught me. Puli Inji is also one of the dish in Palakad Iyer/Tamil Brahmin wedding menu.

Ginger/Inji - 1/2 cup(chopped or thinly sliced)
Green Chilli - 1/2 cup (chopped)
Tamarind water - 2 cups
Turmeric - a pinch
White Sesame powder/Ellu Podi - 1 tspn
Gingely Oil/Nalla Yennai - 2-3 tspns
Jaggery/Vellam - a small lemon size

Preparation Method
Heat a kadai/wok, add oil,  add ginger, green chilli and a pinch of salt. Saute till the raw smell goes.
Then add tamarind water, turmeric and boil well till the water becomes thick and condense.
Finally add jaggery and sesame powder and boil till the jaggery dissolves or its dry.

Puli Inji is ready to serve. This can also be sidedish for chapathi.

Notes - This can be stored in air tight container for 14-20days in refridgerator.


Shanthi Krishnakumar on October 25, 2010 at 12:38 PM said...


Rekha shoban on October 25, 2010 at 12:53 PM said...
This comment has been removed by the author.
Priya Suresh on October 25, 2010 at 2:32 PM said...

Tangy puli inji looks absolutely yummy..

Suji on October 25, 2010 at 9:34 PM said...

My fav..looks too good..

Jeyashris Kitchen on October 25, 2010 at 10:27 PM said...

my sister makes this, and i have never tried this on my own. looks nice

Torviewtoronto on October 26, 2010 at 12:16 AM said...


Jayanthy Kumaran on October 26, 2010 at 3:05 AM said...

very authentic n spicy...thanx for sharing..

Tasty Appetite

Akila on October 26, 2010 at 10:12 PM said...

wow puli inji romba nalla iruku...

Event: Dish Name Starts with C
Dish Name Starts with B - Roundup

Pushpa on October 26, 2010 at 11:54 PM said...

Puli inji looks yummy and delicious....

Pushpa @

Unknown on October 28, 2010 at 1:32 AM said...

Looks tangy and delicious..

Rajani on April 17, 2011 at 1:36 AM said...

sluuuurp, yummy.

Shri on August 18, 2012 at 9:45 PM said...

Sara was just waiting for this post! :-) For us, this recipe would be more like the Mulaga pachadi. For Puli Inji we use coconut oil and have the option of sauteing the ginger or boiling it. Was just planning to catch up on cooking some of the condiments this weekend. What is going to be you menu for Onam?


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