Think ginger only belongs in tea?
Inji Puli (also called Inji Curry) is a South Indian classic—spicy, sweet, and great with rice, dosa or idly. It stores for weeks, so you can make a big batch and reach for it whenever you need a flavor boost.
If you love that warming zing of ginger paired with tangy tamarind and a touch of jaggery, you’re in for a treat.
Why Inji Puli Deserves a Spot on Your Table
- Digestive Dynamo: Ginger’s warmth soothes the stomach after a heavy meal.
- Sweet‑Sour Symphony: Tamarind tang balances jaggery’s mellow sweetness.
- Long‑Lasting Lunchbox Star: Keeps beautifully in the fridge up to a month.
- South‑Indian Tradition: A Kerala‑style pickle curry passed down through generations.
Ingredient Breakdown
- Fresh Ginger: The zesty hero—anti‑inflammatory, warming, and aromatic.
- Tamarind Pulp: Tangy backbone that cuts through richness.
- Powdered Jaggery: Natural sweetener for depth and balance.
- Shallots & Green Chilies: Subtle sweetness and layered heat.
- Turmeric & Chili Powder: Earthiness and vibrant color.
- Gingelly Oil & Tempering Dals/Seeds: Classic South‑Indian finish—nutty, crackling mustard, and urad dal.
Cooking It—A Kitchen Conversation
First, soak tamarind in warm water to extract its sour magic. Meanwhile, peel and chop 200 g of ginger into small pieces. Heat 6 Tbsp gingelly oil in a kadai, toss in the ginger, and sauté for 5–10 minutes until it mellows. Add sliced shallots and chopped green chilies—cook another 5 minutes until the shallots turn translucent.
Stir in turmeric, salt, and chili powder; mix well. Strain and add your tamarind pulp—simmer until the mixture thickens. Sprinkle in 7 tsp powdered jaggery, and cook 15 minutes on medium until melted, the gravy clings to the ginger, and oil separates at the edges.
Finally, temper 1½ tsp oil with urad dal, mustard seeds, asafoetida, and a few red chilies—once seeds pop, turn off heat, toss in curry leaves, and pour this sizzling tadka over your curry. Give it a quick stir and let the flavors marry off‑heat.
💡 Pro Tip: For milder heat, remove the green chili seeds before chopping—still flavorful, less fiery.
What Goes Along
- Steaming Rice & Ghee: The ultimate comfort pairing—spoon Inji Puli over hot rice.
- Dosas & Idlis: Spread a little curry on your dosa or idli for spectacular morning fuel.
- Roasted Papad or Fryums: Crunchy contrast to the silky curry.
How to Serve
Spoon Inji Puli into a small bowl, drizzle any leftover oil on top, and serve alongside your main. Encourage mixing into rice or as a dip for tiffins—every bite bursts with spicy‑sweet‑sour complexity.
Packing & Storage
- Refrigerator: Airtight jar for up to 1 month—flavors deepen over time.
- Lunchbox: Pack Inji Puli separately to avoid soggy rice; combines beautifully just before eating.
Party & Bulk Prep
Make a large batch in a deep saucepan to maintain even consistency. Keep warm in a slow cooker on “keep warm” for self‑serve seating, and watch guests return for more of that gingery tang.
Next time you crave a side that’s anything but ordinary, whip up this Inji Puli. It’ll awaken your taste buds and transform simple rice or dosa into a feast. Ready to spice up your routine? Let me know how it turns out!
Inji Puli
Description
Inji Puli, also known as Inji Curry or Puli Inji, is a traditional South Indian condiment that's packed with bold flavors—spicy, tangy, and slightly sweet all at once. Made with fresh ginger, tamarind, jaggery, and a blend of spices, this dish is often served as a side during festive meals or with simple everyday lunches. It’s slow-cooked to bring out the richness of the ingredients, finished with a flavorful tempering, and can be stored for weeks in the fridge. Perfect with rice, dosa, idly, or even as a dip, Inji Puli adds a comforting, punchy kick to any meal.
Ingredients
Instructions
Prep Work
-
Soak tamarind
Wash tamarind and soak it in warm water until soft.
-
Peel ginger
Remove skin from ginger using a spoon or peeler. -
Chop ginger
Cut peeled ginger into small bite‑sized pieces.
-
Slice shallots
Trim and slice shallots thinly. -
Chop green chillies
Rinse and chop green chillies into small pieces.
Method
-
Heat oil & ginger
Heat oil in a kadai, then add chopped ginger and sauté until slightly golden.
-
Add shallots & chillies
Add shallots and chopped green chilli; continue sautéing until shallots soften.
-
Spice it up
Stir in turmeric, salt and chilli powder; cook until the spices are fragrant. -
Combine tamarind
Pour in the strained tamarind pulp; simmer and stir until the mixture thickens slightly. -
Sweeten & reduce
Add powdered jaggery; cook on medium heat, stirring occasionally, until oil separates at edges. Taste it and adjust the seasoning if needed.
-
Prepare tempering
In a small pan, heat oil and add urad dal, mustard seeds, asafoetida and red chillies; once you hear splutter, remove from heat. -
Finish & serve
Pour tempering over the curry, stir gently to combine, then remove from heat.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 2g10%
- Sodium 580mg25%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 12g
- Protein 1g2%
- Vitamin C 10 mg
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
