Puli Inji (Sour Ginger)

One my friends introduced this dish to me. During the Onam festival in Kerala, the feast called Onam Sadhya is a very important part of it. Puli inji is one of the side dishes served in the feast. When I first tasted this dish, I liked it a lot, so now, I make it fairly often in my home. The taste of puli inji is a combination of sour, hot and sweet. You can consume this dish like pickle, so I mostly make it in very small quantity. It is a mouth watering dish and it doesn’t take a long time to make, so it has become a common dish in my household.


  • Ginger —————————– 1 piece (peeled and minced)
  • Green chilies —————— 5 (minced)
  • Tamarind juice ————– 1/4 cup
  • Jagerry ————————— 1 tbsp
  • Chili powder —————— 1/4 tsp
  • Coriander powder ——— 1/4 tsp
  • Turmeric powder ———- 1/4 tsp
  • Mustard seeds ————— 1/2 tsp
  • Curry leaves —————— 2 springs
  • Gingely oil ——————— 2 tbsp

How to make

  • Heat the oil in a pan over medium heat
  • Add the mustard seeds and wait until it crackles, then add the curry leaves
  • Now add the minced ginger, chilies and all the spice powders and saute for about 7 minutes
  • Then add the tamarind juice and 1/4 cup of water and bring them to boil
  • Now add the jagerry and wait until it melts in about three minutes
  • Switch of the stove
  • Now the tasty puli inji is ready to serve


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