Inji Puli Pickle, The Flavour Bomb Of Onam Sadya

Kerala

Easy

Inji Puli Pickle, The Flavour Bomb Of Onam Sadya

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Inji Puli
Pickle, The Flavour Bomb Of Onam Sadya

Name: ~Inji Puli~ Pickle, The Flavour Bomb Of Onam Sadya
Total time: 45 min
Yield: 1
Cuisine: Kerala
Ingredients: 200g (¾ cup) Fresh ginger (inji chopped); 40g (¼ cup) Black tamarind (puli); 4 tbsp Coconut oil or sesame oil; 1 tsp Mustard seeds; 5 Dried red chillies; 6 Green chillies; 1 sprig Curry leaves; ¼ tsp Turmeric powder; 1 tsp Red chilli powder (mild); ¼ cup Jaggery powder; ½ tsp Roasted fenugreek seeds powder; ¼ tsp Asafoetida powder; to taste Salt; 2 cups Hot water

45 mins

Cooking Time

Easy

Difficulty

Ingredients

Vegan

Diet

Inji Puli is Kerala's most treasured condiment, an integral part of the grand Onam sadhya feast that celebrates the homecoming of legendary King Mahabali. The name translates to "ginger tamarind," perfectly describing this tangy-sweet curry that serves as both a palate cleanser and digestive aid during the elaborate 20-dish banquet. Traditionally served as the third or fourth item on the banana leaf, right after salt and banana chips, this glossy, jam-like condiment blends sourness from aged black tamarind, heat from chillies, and sweetness from jaggery and is said to aid digestion.

Ingredients

UNITSIngredients

200g (¾ cup)Fresh ginger (inji chopped)

40g (¼ cup)Black tamarind (puli)

4 tbspCoconut oil or sesame oil

1 tspMustard seeds

5Dried red chillies

6Green chillies

1 sprigCurry leaves

¼ tspTurmeric powder

1 tspRed chilli powder (mild)

¼ cupJaggery powder

½ tspRoasted fenugreek seeds powder

¼ tsp Asafoetida powder

to tasteSalt

2 cupsHot water

Follow
Directions

Description - Step 1

Step 1: Prepare tamarind extract

Soak tamarind in hot water for 30 minutes. For easier extraction, pressure cook for one whistle. Extract thick pulp using water to make approximately 2 cups of tamarind juice. Set aside.

Step 1

Step 1: Prepare tamarind extract

30 minutes (soaking) + 5 minutes

Step 2

Step 2: Prepare ginger

10 minutes

Step 3

Step 3: Create the tempering base

2 minutes

Step 4

Step 4: Cook the ginger

5 minutes

Plate it up!

Plating Instructions

Serve Inji Puli in small portions on banana leaves for authentic presentation, or in small bowls as a condiment alongside the main meal.

Pairing Instructions

In traditional sadya, place Inji Puli as the third or fourth item on the banana leaf. For regular meals, serve small amounts alongside rice and curry to aid digestion and enhance flavours.

Garnishing Instructions

Garnish with a few fresh curry leaves and a light drizzle of coconut oil for authentic presentation. The natural glossy texture of the condiment is its own beautiful garnish.