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Puli Inji

Name: Puli Inji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: kerala
Ingredients: 200 g ginger (peeled and finely chopped); 35 g tamarind (soaked in warm water); 0.75 cup water (for tamarind extract); 60 g jaggery (grated); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 2 tbsp coconut oil; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken); 10 pcs curry leaves; 1 pinch asafoetida

RATING

4.6/5(135)

TASTE SCORE

8/10

A bold Kerala ginger relish that balances tangy tamarind, gentle sweetness, and a warming spice kick. It is deeply savory, slightly sticky, and made to brighten festive meals like sadya with just a small spoonful.

PREP

15m

COOK

25m

SERVES

1 TBSP

94 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Soak the tamarind and prep the ginger.
1.Soak the tamarind in warm water for 10 minutes.
2.Peel and finely chop the ginger into small bits.
3.Finely chop the green chili.
mix · ~3 min
Make the tamarind extract.
Mash the soaked tamarind well in the water and strain it to get a smooth extract. Keep the liquid ready and discard the fibers and seeds.
temper · ~2 min
Make the tempering.
1.Heat the coconut oil in a small kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add dried red chili, curry leaves, and asafoetida.
4.Cook for a few seconds until fragrant.
TIPKeep the heat moderate so the curry leaves crisp without burning.
saute · ~8 min
Cook the ginger and green chili.
1.Add the chopped ginger and green chili to the tempering.
2.Cook, stirring often, until the ginger loses its raw smell and turns lightly golden.
3.Stir in the turmeric powder and red chili powder.
TIPCook the ginger well here; undercooked ginger makes the relish taste harsh.
simmer · ~3 min
Add tamarind, jaggery, and salt.
Pour in the tamarind extract, then add jaggery and salt. Mix well and bring it to a gentle simmer.
simmer · ~12 min
Simmer until thick and glossy.
Cook on low to medium heat, stirring now and then, until the mixture thickens to a spoonable relish and the oil begins to show at the edges.
TIPThe relish thickens more as it cools, so stop when it still looks slightly loose.
rest · ~10 min
Cool the puli inji.
Take the pan off the heat and let the relish cool completely so the flavors settle and deepen.
serve
Serve in small spoonfuls.
Serve puli inji as a tangy side with rice meals or a Kerala sadya. Store any extra in a clean jar in the fridge.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the ginger very evenly so it cooks at the same rate and the relish feels pleasantly spoonable, not stringy.
2
Fry the ginger until the raw aroma disappears and the edges turn light golden; this is key to a rounded, less harsh finish.
3
Strain the tamarind extract well so no fibers or seeds end up in the final puli inji.
4
Stop simmering when it looks slightly looser than you want, because it thickens noticeably as it cools.
5
Let the relish rest fully after cooking; the sweet, sour, and spicy notes become more balanced once cooled.
6
Store only after it has cooled completely, and always use a dry spoon to keep the jar fresh longer.

RECIPE VARIATIONS