Puli Inji / InjiPuli / പുളി ഇഞ്ചി / Tangy Ginger Curry

Puli Inji
  • Yield : 200 gm
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Puli Inji / InjiPuli / പുളി ഇഞ്ചി / Tangy Ginger Curry

Puli Inji / InjiPuli / പുളി ഇഞ്ചി is one of the important dish in Onam sadhya.

Puli Inji is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of Tamil Nadu cuisine.


  • Ginger – 200 gm (chopped)
  • Green chilies – 5 nos (chopped)
  • Jaggery – 2 tbsp
  • Tamarind – Small lemon size
  • Asafoetida - a pinch
  • Mustared seeds – ½ tsp
  • Dry red chilly - 4 nos
  • Curry leaves - 2 sprig
  • Turmeric powder - 1/4 tsp
  • Red chilly powder - 1/2 tsp
  • Coconut oil - 5 tsp
  • Salt to taste
  • Hot water - 1 cup
  • Grated coconut – 1/2 cup


Step 1

Soak the tamarind in 1 cup of hot water for 10-15 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract.

Step 2

Heat 2 tsp of coconut oil in a pan and add grated coconut to it. Roast until it becomes brown color. Add red chilly powder and turmeric powder. Allow it to cool and make it to a fine paste with a grinder.

Step 3

Peel the ginger and chop finely.

Step 4

Heat 2 tsp coconut oil in a pan, add mustard seeds, when it splutters add whole red chilly and curry leaves.

Step 5

To this add chopped ginger and green chillies. Fry ginger pieces until brown and crispy. Add tamarind extract and allow it to boil for 5 minutes.

Step 6

After 5 minutes add grounded coconut paste and 3 tsp of Jaggery and allow it to boil.

Step 7

Add enough amount of salt and asafoetida, mix well and switch of the flame.

Step 8

Puli Inji / Tangy Ginger Curry is ready.

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