Puli Inji/Puliyinji is an indispensable part of every Onam Sadhya. It is a sweet and sour sauce made by simmering fried ginger (inji) in jaggery and tamarind (puli) sauce. Puliyinji is also known as Inji Curry in some regions of Kerala. In some places, Inji Curry may also refer to a similar dish prepared in a fried coconut paste. The consistency of Puliyinji varies from region to region. Some make it like a chutney whereas others make it into a very thick paste.
Most of us love this wonderful dish for its perfectly balanced sweetness and sourness. This recipe for Puliyinji doesn’t use fried coconut. Puliyinji can be refrigerated and stored for a long time.
- Finely Minced Ginger – 1/2 cup (You can use a Food Chopper)
- Finely Sliced Small Green Chillies – 3 or 4
- Jaggery/ Sharkara (small chunks) – 3 to 5 pieces
- Tamarind – Lemon sized ball
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Fenugreek Powder (Uluva) – 1/4 tsp
- Oil – 1 tbsp
- Salt – to taste
- Water – as needed
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Dry Red Chillies – 4 or 5
- Curry Laves – A sprig
- Dissolve the tamarind in 1 cup of warm water and extract the juice.
- Heat 1 cup of water in a deep pan and add the jaggery pieces. Stir continuously till it melts and forms a syrup.
- Filter the jaggery syrup for any particles and keep aside.
- Add the tamarind juice to the filtered jaggery syrup and bring to a slow boil. Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required. Continue to simmer the sauce, stirring occasionally.
- Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears. Add the green chillies and continue frying till the ginger gets a golden brown color.
- Reduce heat and add turmeric powder and red chilly powder. Saute for a minute and pour everything to the simmering jaggery and tamarind sauce. Sprinkle fenugreek powder. Stir the sauce and allow it to come to a boil.
- Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds. Throw in the dried red chillies and curry leaves. Saute for a minute.
- Pour the seasoning over the sauce and mix well. Let the sauce simmer on medium-low heat until desired consistency is attained.
anna in spain says
Thank you so much! I ran across this recipe mentioned in a book called Monsoon Diary but the quantity of ginger etc was very sketchy. I have often made my own limbacha loncha but this sounds so good, and easier to make!!