Inji Puli, also known as Puli Inju is a signature dish of Kerala that has occupied a special place in traditional festivals, especially during the Onam Sadya. This spicy and tangy preparation is a harmonious mixture of flavours that represent the depth and variety of Kerala cuisine. Rooted in Ayurvedic-inspired culinary practices, Inji Puli is often believed to be a substitute to aid digestion and id often eaten at the beginning of a festive meal.
The name itself reveals so much about the bold characters of this dish. Inji means ginger, and Puli refers to tamarind. These are the two main components of this traditional South Indian delicacy. These ingredients are the ones that give this dish its unmistakable punch. However, it is not only the heat or tang that makes this dish so special. Inji Puli also consists of a subtle sweetness that rounds off the flavour and gives every spoonful a burst of balanced flavour. This is a slow cooked South Indian dish that has a jam like consistency and can be paired with rice. Apart from this, Inji Puli can also be enjoyed as a side with a number of traditional South Indian recipes.
In Kerala homes, the preparation of this traditional delicacy, Inji Puli, is often considered as an act of love that reflects a deep connection to the cultural roots. It is one of those authentic dishes that has been passed over generations. The best thing about Inji Puli is that it can easily made in advance as it has a long shelf life. It is one of the most beloved additions to many South Indian delicacies and is often enjoyed during special occasions and festivities.
Inji Puli is a celebration of taste, memory, and tradition. This authentic delicacy has striking flavours and deep cultural significance that makes it a standout in Kerala’s culinary heritage. If you are someone who is looking to explore the South Indian cuisine more deeply, this is a delightful recipe that you can first start with. Inji Puli, with its strong flavours and unique aroma offers a glimpse into the spirit of Kerala’s rich food culture.
Ingredients
- 1 Cup Ginger
- 3 Piece Green Chillies (slit)
- 1 Piece Large Tamarind (soaked in 1 cup warm water, extract juice)
- 4 Tablespoon Jaggery
- 1 Teaspoon Mustard Seeds
- 2 Piece Dried Red Chillies
- 1 Piece Curry Leaf Sprig
- 0.5 Teaspoon Turmeric Powder
- 1.5 Tablespoon Sesame Oil or Coconut Oil
- Salt
- Water
Cooking Instructions
First, peel and finely chop or grate the ginger. For a milder flavour, you can also lightly saute it.
Take a pan and heat little oil in it. Add in mustard seeds and let them splutter. Add dried red chillies, curry leaves, ginger, and green chillies to the pan. Saute for a couple of minutes.
Pour in the tamarind extract and stir it. Let it boil for about 7 minutes. It will make the raw smell disappear.
Add turmeric powder and salt. Mix everything well. Continue boiling it till it thickens.
Add jaggery and mix until its dissolved completely. Let the mixture simmer on low heat.
Once the oil starts separating and the mixture becomes thick and glossy, turn the heat off. Let the Inji Puli cool down before storing it.
Summary
Know How To Prepare Inji Puli — A Tangy And Spicy Delicacy Of Kerala
Inji Puli, Kerala’s flavourful condiment, is made with ginger, tamarind, and jaggery. Know how to prepare this simple, tangy, sweet, and spicy delicacy.
Source : Canva
Ingredients
- 1 Cup Ginger
- 3 Piece Green Chillies (slit)
- 1 Piece Large Tamarind (soaked in 1 cup warm water, extract juice)
- 4 Tablespoon Jaggery
- 1 Teaspoon Mustard Seeds
- 2 Piece Dried Red Chillies
- 1 Piece Curry Leaf Sprig
- 0.5 Teaspoon Turmeric Powder
- 1.5 Tablespoon Sesame Oil or Coconut Oil
- Salt
- Water
Main Procedure
First, peel and finely chop or grate the ginger. For a milder flavour, you can also lightly saute it.
Take a pan and heat little oil in it. Add in mustard seeds and let them splutter. Add dried red chillies, curry leaves, ginger, and green chillies to the pan. Saute for a couple of minutes.
Pour in the tamarind extract and stir it. Let it boil for about 7 minutes. It will make the raw smell disappear.
Add turmeric powder and salt. Mix everything well. Continue boiling it till it thickens.
Add jaggery and mix until its dissolved completely. Let the mixture simmer on low heat.
Once the oil starts separating and the mixture becomes thick and glossy, turn the heat off. Let the Inji Puli cool down before storing it.
