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A classic Kerala sadya dish, this sweet, sour, and spicy ginger pickle is a flavor explosion. Made with tamarind, ginger, and jaggery, it's the perfect condiment to balance a rich meal.
Prepare the Tamarind Pulp
Sauté Ginger and Chillies
Add Spices and Tamarind Water
A classic Kerala sadya dish, this sweet, sour, and spicy ginger pickle is a flavor explosion. Made with tamarind, ginger, and jaggery, it's the perfect condiment to balance a rich meal.
This kerala recipe takes 45 minutes to prepare and yields 16 servings. At 63.44 calories per serving with 0.37g of protein, it's a moderately challenging recipe perfect for side.
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Simmer and Thicken
Prepare the Tempering (Tadka)
Combine and Store
You can use dark brown sugar or palm sugar instead of jaggery, though the traditional flavor comes from jaggery.
For a different texture and a hint of sweetness, add a tablespoon of finely chopped seedless dates along with the jaggery.
For a spicier version, add a pinch of black pepper powder along with the other spices. Adjust green chillies to your preference.
Ginger is a well-known carminative, which means it helps to relieve bloating and gas. It stimulates digestive enzymes, making Puli Inji an excellent condiment to have with a heavy meal.
Both ginger (containing gingerol) and turmeric (containing curcumin) are renowned for their potent anti-inflammatory effects, which can help reduce inflammation in the body.
Tamarind, ginger, and spices used in this recipe are rich sources of antioxidants. These compounds help fight free radicals in the body, protecting cells from damage.
Puli Inji should be stored in a clean, dry, airtight glass jar in the refrigerator. Due to the preservative nature of tamarind, jaggery, and oil, it stays fresh for up to a month.
Puli Inji can be healthy in moderation. It contains beneficial ingredients like ginger (aids digestion), tamarind (rich in antioxidants), and turmeric (anti-inflammatory). However, it is also high in sugar from jaggery, so it should be consumed in small quantities, especially by those monitoring their sugar intake.
A one-tablespoon (approx. 16g) serving of Puli Inji contains roughly 30-40 calories, primarily from the jaggery and oil.
It is highly recommended to use freshly chopped ginger for the best texture and authentic flavor. Store-bought ginger paste can alter the taste and consistency of the final dish.
You can easily balance the flavors. If it's too sour, add a little more jaggery. If it's too sweet, add a bit more tamarind water or a squeeze of lime juice. If it's too spicy, adding more jaggery can help mellow the heat.
Puli Inji is a staple condiment in a Kerala Sadya (feast) and is served with rice. It also pairs wonderfully with curd rice, idli, and dosa, providing a perfect balance of sweet, sour, and spicy flavors.
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