Puli Inji / Ginger Pickle


Ginger – 200 gm

Tamarind – a lemon size

Water – 1 1/2 cup

Jaggery – 5 tsp

Mustard seeds – 1 tsp

Fenugreek seeds / Uluva – 1/8 tsp

Dry red chillies – 2 broken

Curry leaves – 2 sprigs

Chilly powder – 2 tsp

Fenugreek powder / Uluva podi – 1/8 tsp

Salt – to taste

Coconut oil – 6 tbsp


Scrape the skin of ginger, wash and slice them.  Soak tamarind in water.  Heat oil in a non-stick pan and fry sliced ginger pieces till golden brown.  Allow it to cool.  Grind the fried pieces to a coarse powder.  Heat the remaining oil in the pan and splutter mustard seeds and fenugreek seeds.  Add red chillies and curry leaves.  Then add chilly and fenugreek powders.  Saute for a few seconds on low flame.  Add the tamarind water.  Also add the ginger powder, jaggery and salt to taste.  Mix well and allow the mixture to boil.  Lower the flame and allow it to simmer till the gravy is thick.  Lip-smacking ‘Puli Inji’ is ready to b served!

Cool and transfer ‘Puli Inji’ into a glass bottle.  It can be kept in the fridge for two weeks.

One cannot think of ‘Onasadhya’ without ‘Puli Inji’!

  1. Fingerlicking pickle,yummm..

  2. pickle looks spicy and gr8.. really tempting.. thanks for sharing dear !!

  3. yum..adipoli..my all time fav.same pinch wat a coincidence…entee posting enthuthanee ayirunnu…
    but dfntly better than mine…hahhaha