Ingi Puli | How to make Ingi Puli

By Hema Shakthi  |  7th Sep 2016  |  
4 from 1 review Rate It!
  • Ingi Puli, How to make Ingi Puli
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

21

1

About Ingi Puli Recipe

Ingi Puli is a traditional Kerala pickle prepared during festival times. No feast is complete without Ingi Puli. The main ingredients are ginger, tamarind, jaggery and green chillies. It gets a sweet and sour taste from all these ingredients. After a heavy feast, if we eat this it helps to easily digest our food.

Ingi Puli is a popular aromatic and delicious dish. You can try making this amazing Ingi Puli in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Ingi Puli by Hema Shakthi has detailed steps with pictures so you can easily learn how to cook Ingi Puli at home without any difficulty. Ingi Puli is enjoyed by everyone and can be served on special occasions. The flavours of the Ingi Puli would satiate your taste buds. You must try making Ingi Puli this weekend. Share your Ingi Puli cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Hema Shakthi for inputs. In case you have any queries for Ingi Puli you can comment on the recipe page to connect with the Hema Shakthi. You can also rate the Ingi Puli and give feedback.

Ingi Puli

Ingredients to make Ingi Puli

  • ginger- 1/4 cup (peeled and finely chopped)
  • tamarind - Big gooseberry size
  • green chillies- 2 ( finely chopped)
  • red chilli powder - 1/2 tsp
  • turmeric powder - 1/8 tsp
  • Grated jaggery - 3 tbsp
  • salt- as needed
  • Water - to soak the tamarind
  • For seasoning:
  • coconut oil- 1 tsp
  • mustard seeds - 1/2 tsp
  • Few curry leaves

How to make Ingi Puli

  1. Soak the tamarind in 1 cup of water and remove the tamarind extract. Keep it aside.
  2. Wash, peel and chop the ginger finely and set it aside. Also chop the green chillies into fine pieces.
  3. In a pan, add coconut oil to heat and splutter in the mustard seeds. Next, add in the ginger, green chillies and curry leaves.
  4. When it turns golden brown, reduce the heat, add the turmeric and chilli powder and saute for a minute. Now pour in the tamarind water, salt and cook till it thickens.
  5. Next add the jaggery and mix well, let it dissolve and cook till it thickens.
  6. Once cooked, remove it from the heat. When it's cooled transfer the contents to an airtight container.
  7. Serve with curd rice and enjoy!

Reviews for Ingi Puli (1)

Kusum Manohar2 years ago

tasty
Reply