Puli Inji – Kerala Sweet & Sour Ginger Curry

Puli inji (പുളി ഇഞ്ചി) – also called inji curry – is said to be worth a hundred curries on the sadya leaf. Fried ginger, tamarind and jaggery make it sweet, sour and hot all at once.

Tips from the Ruchippura kitchen

• Fry the ginger slowly until golden – that is where the flavour comes from.
• Keeps for weeks in the fridge in a clean, dry jar.
• You can use red chilli powder instead of green chilli.

Lakshmidevi Nair

Puli Inji (Kerala Sweet & Sour Ginger Curry)

Puli inji (inji curry) – the sweet, sour and spicy sadya essential of fried ginger simmered in tamarind and jaggery with green chilli and curry leaves.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 1 jar

Course: Pickle

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup ginger small pieces
• 1/2 cup tamarind paste
• 1 tbsp green chilli chopped
• 6 curry leaves
• 1/2 tsp mustard seeds
• 1 tsp jaggery powder
• 1/4 cup oil
• salt to taste

Method

 

1. Heat the oil in a kadai and let the mustard seeds crackle.
2. Add the ginger and stir well until brown.
3. Add the green chilli and curry leaves and fry well.
4. Boil the tamarind paste with half a cup of water and salt.
5. Add the fried ginger and boil for a few minutes.
6. When it is almost thick, add the jaggery and mix well. Serve with rice.