COOK JOURNAL
Inji Puli
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Ready In Time:
40 Minutes
Serves:
6–8 Servings
Level:
Intermediate
About the Recipe
Inji Puli is one of the most distinctive elements of an Onam Sadhya, known for its deep, layered flavor that balances sweetness, sourness, and spice. Made with finely chopped ginger simmered in tamarind and jaggery, it delivers a sharp yet comforting taste that awakens the palate. Though served in small portions, its impact on the meal is significant—it cuts through richness, adds contrast, and brings depth to the overall Sadhya experience. Over time, its flavors deepen, making it even more delicious after resting.
Ingredients
For the Tamarind Base
Lemon-Sized Tamarind Ball
1 cup Warm Water
For Cooking the Ginger
1 cup Ginger (Finely Chopped)
4 Green Chilies (Slit)
2 tbsp Sesame Oil (Nallenna)
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
Salt to taste
For Simmering and Tempering
Tamarind Pulp (Prepared)
2 tbsp Jaggery (Grated)
½ tsp Mustard Seeds
1 Sprig Curry Leaves
1 Dried Red Chilli
1 tsp Sesame Oil
preparation
Step 1:Prepare the Tamarind Base
Soak tamarind in warm water for 10–15 minutes.
Squeeze thoroughly to extract thick tamarind pulp.
Strain and set aside.
Step 2:Cook the Ginger and Spices
Heat sesame oil in a pan.
Add finely chopped ginger and sauté on medium heat until golden and slightly crisp.
Add slit green chilies, turmeric powder, red chilli powder, and salt.
Continue sautéing for 2–3 minutes until aromatic.
Step 3:Simmer and Finish
Pour tamarind pulp into the ginger mixture.
Bring to a boil and simmer for 15–20 minutes until the mixture thickens.
Add grated jaggery and stir well. Continue cooking until it reaches a sticky, jam-like consistency.
In a small pan, heat sesame oil and splutter mustard seeds.
Add curry leaves and dried red chilli. Pour the tempering over the inji puli.
Mix well and allow it to cool completely before storing or serving.