Puli Inchi Recipe

Puli Inji is a delicious tangy spicy gingery accompaniment made from fresh ginger, jaggery and green chillies. It is very simple and quick to make and can be stored in the refrigerator for about a week or two. If you taste this once you will salivate for more every time you hear puli inji. Delicious and pleasing to the palate will all flavours of sweet, sour, bitter and tangy it is a perfect accompaniment to any meal.

Puli Inji is quite popular across South India. You will find puli inji on an onam sadhya famous in Kerala and you can also find it as part of the meal at a Tamilian Brahmin weddings. 

Puli Inji or Injipuli is a special traditional Kerala pickle prepared during sadyas (feasts) and no kerala feast (sadya) is complete without puli inji or inji puli.It is famous for its special flavors it gets its heat from the chillies, spiciness and flavor from the ginger, sweetness from jaggery, and tartness from tamarind make this unique Kerala special pickle.


Ginger – 500 gm
Tamarind – 200 gm ( 6 lemon size)
Turmeric Powder – 1tsp
Chili Powder – 1tsp
Green Chili – 12
Asafoetida (kaayam)- 3 tsp
Coconut Oil – 3 tbsp
Mustard Seeds – 1 1/2 tsp
Dry Red Chilli – 5
Jaggery – 3pieces
Curry Leaves – 10 strings
Water -2 liter
Salt – for taste