Puli Inji (Tamarind-Ginger Mix)

Puli inji is a traditional fare of Kerala Cuisine. Literally translated puli inji is Tamarind-Ginger concoction that is a perfect accompaniment to rice or tiffin varieties. It is also called as pulikachal in some parts.


Puli Inji packs a fusion of flavours ranging from the heat of the ginger and spiciness of chillis to the sharp kick of the tamarind and the sweetness from jaggery. To make it really authentic and dishful sesame oil is used.Stored in an air-tight container and refrigerated, it can stay fresh up to 6 months.And the taste gets better as it ages !!

This recipe is from my hubby's maternal grandmother who also prepared it with little help from me. She is here for some time and spending quality time with her great-grand children. I plan to learn  a few traditional dishes while she is around !!


What goes:-

• Tamarind - 100  to 125 gm
• Ginger - 50 to 60 gm (washed, scraped & cut in to small pieces)
• Green Chillis - 8 to 9 - to taste (4 of them cut in half and sliced, 4 chopped)
• Jaggery - 25 gm - to taste
• Turmeric Powder - 1 tsp
• Salt - to taste
• Curry leaves - leaves of a sprig
• Sesame Oil - 1 tbsp

To Dry Roast & Grind :-

• Sesame Seeds - 2 tbsp
• Raw Rice - 1 tbsp
• Urad Dal - 1 tbsp
• Bengal Gram - 1 tbsp
• Red Chillis - 2 - to taste
• Curry leaves - a few

For the tempering :-

• Sesame Oil - 1/2 tsp
• Mustard Seeds - 1 tbsp
• Urad Dal - 1 tbsp
• Bengal Gram - 1 tsp
• Curry Leaves - a few

How:-

A look at the star ingredients; divide the ginger & green chillis in to two parts, one is added while the tamarind mix is simmering, the other is lightly fried in little oil to be added after the mix thickens !

Dry roast sesame separately and the rest separately as my grandma did and grind (if you are short of time you can combine all the ingredients & dry roast).Keep it little coarse for the earthy texture. 

Soak the tamarind in hot water and extract pulp ; dilute it with 2 cups of water.

In a heavy bottomed pan pour the pulpy mix and bring to a boil. Lower the flame and let it simmer for a while. 

Add turmeric powder and the sliced green chillis and let it continue thickening.

Add ginger and curry leaves. By this time the mix would have thickened considerably , add jaggery to taste.

Mix in the ground sesame powder and also add the prepared tempering along with required salt.

Now add the lightly fried green chilli-ginger to the mix and finally the rice-lentil powder . Let it remain for a little time and as it attains the desired consistency take it off heat.

Enjoy !

Sending this tangy dish to Magpie's Kerala Kitchen -March