Inji Curry / Puli Inji / Inji Puli (Ginger finely chopped and fried prepared in Tamarind pulp and Jaggery gravy)

The feast specialist - Inji Curry or Puli Inji.

Today I am posting one of the most important dishes for any festival or feast in Kerala - Inji curry, also called Puli inji, Inji puli etc. 

This is a very tasty dish which contains 3 of the 6 tastes that we eat - spicy (ginger), sweet (jaggery) and Sour (tamarind). This helps in easy digestion and absorption of the quantity of food that we eat during festivals, feasts etc. 

Wanted to post this before the upcoming Vishu festival so that all my friends who dont know to prepare this extremely tasty dish (or pickle??) can take a look and try it out.
I used to see my mother prepare this on the previous day of Vishu or Onam.  

I tried this out and it came out well, I hope so... :)

Ingredients for Inji Curry / Puli Inji:

Ginger – 100 gms
Coconut oil – 2-3 tablespoons
Green chillies – 4-5 nos.
Jaggery – 5-6 tablespoons 
Tamarind – one lemon size

Mustard seeds - 1 teaspoon
Curry leaves - 6-8 nos

Red chillies - 3 nos
Salt – around 1 tablespoon

Process for Inji Curry / Puli Inji

Soak tamarind in a warm water and keep it aside. Soaking in warm water makes it easy to completely extract the pulp in a lesser time. 

Peal the ginger, wash and chop it into fine pieces. Chop the green chillies also keep both aside. 

Jaggery sliced

Take a frying pan and pour 2-3 tablespoons of oil (coconut oil is prefered).  Heat the oil and put the mustards into it and let it splutter. 


Once the mustard completely splutters, break the red chillies into 2 and add them. Then add the curry leaves.

Next add the finely chopped ginger and green chillies into the pan. Pl. see the first pic in the steps given beside. 

Continue to saute till it completely gets fried and becomes brown. The indication that its ready is that it gives a dry leaves sound when you stir it in the pan. Pic no. 2 given aside.

Once this stage reached pour the tamarind pulp and add salt to taste (around 1 tablespoon will suffice). 

Allow it to boil for few minutes. After that add the jaggery powder and let it boil until oil separates.

Inji curry is ready… Store in a glass bottle. This will stay good even if it is not kept in the refrigerator.


















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