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.
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.
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.
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, 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.
Wash tamarind and soak it in warm water until soft.
Cut peeled ginger into small bite‑sized pieces.Heat oil in a kadai, then add chopped ginger and sauté until slightly golden.
Add shallots and chopped green chilli; continue sautéing until shallots soften.
Add powdered jaggery; cook on medium heat, stirring occasionally, until oil separates at edges. Taste it and adjust the seasoning if needed.
Pour tempering over the curry, stir gently to combine, then remove from heat.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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