Lemon squash

Puli Inji

Puli Inji
Puli Inji , a Kerala Special condiment with Ginger, Tamarind and Jaggery plays a very important role in Onam Sadhya. You can have this either as pickle or just with hot steaming plain  rice. The recipe follows..

puli inji

Yields for One small cup

Preparation Time : 30 minutes


Chopped Ginger       - 3 tbsp
Tamarind                  -  small lemon size ball
Green Chili               - 2
Jaggery                     - 2 tbsp (Vellam)
Small Onion             - 3
Curry Leaves            - few
Salt                           - As required
Turmeric Powder     - 1/4 tsp
Chili Powder            - 1 tsp
Mustard Seeds          - 1/4 tsp
Dry Red Chili           - 1
Coconut Oil              - 2 tbsp


  • Soak chopped Ginger in enough water along with little salt for about 5 minutes. After 5 minutes, drain excess water. This is done to reduce Ginger's strong flavor. You can also avoid this step.
  • Saute ginger in coconut oil for some time and then take it out. Crush sauteed ginger using a Mortar-Pestle or Mixer-Grinder.
  • Chop finely small onions, dry red chili and green chilies. Extract juice from tamarind. Add enough salt, Turmeric powder and Chili powder to tamarind extract and keep it aside.
  •  Powder Jaggery and take it in a sauce pan. Add 1/2 cup of water to it. Cook in medium flame till jaggery dissolves and then filter it, This is done to remove impurities from Jaggery.
  • Heat coconut oil in a pan. When it hot, add mustard seeds and chopped dry red chili to it. When they splutter add chopped onions, chopped green chilies and curry leaves to it.
  • After onions turned translucent, add crushed ginger. Add also tamarind extract with the spices which we prepared earlier.
  • When the mixture starts to boil, add Jaggery extract and cook in medium flame till it gets thickened. Your delicious Puli Inji is ready to serve!!