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5 from 1 vote

Inji Puli ~ Sadhya recipes ~ Kerala Recipes

Sweet, tangy and spicy condiment
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Kerala cuisine
Servings: 1 cup
Author: Jinoo Jayakrishnan
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  • 1/2 cup ginger chopped
  • 5-6 long green chillies - slit
  • 1 lemon sized tamarind - soaked in water
  • 2 spring curry leaves - chopped
  • 2 tbsp jaggery powdered/grated
  • 3/4 tsp fenugreek seeds
  • 1 tsp rice
  • 1 tsp Mustard seeds
  • 1 1/2 tbsp coconut oil


  • Chop ginger very finely to 1/2 cup and make slits in 5-6 green chilies
  • Soak lemon sized tamarind in 2 cups water.
  • Chop 2 spring curry leaves and grate jaggery to 2 tsp
  • Dry roast 3/4th tsp fenugreek seeds until its slightly roasted, Add Rice and roast until its puffy. Grind these to coarse powder.
  • Heat Coconut oil and splutter mustard seeds
  • Add the chopped ginger and fry for a minute, Add the slit green chilies. Fry both until ginger turns brown
  • Add tamarind water , salt and give it a boil
  • Boil it until it reduces to half and thickens, Once it has reduced to half, add the 1/2 tsp coarse ground fenugreek - rice powder
  • Let it boil for a minute, add 2 tablespoon jaggery, mix well and store it


  1. Use thick bottomed vessel. Cook in medium flame throughout.
  2. You can also add asafoetida when sauteing ginger
  3. Store in Air tight container. This can be used even for weeks if stored properly and use clean dry spoon to serve every time.