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Inji Puli ( Ginger & Tamarind Chutney)

Maria George
0 minutes
Prep Time
40 minutes
Cook Time
6 People
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ABOUT Inji Puli ( Ginger & Tamarind Chutney) RECIPE

A traditional dip which is an absolute must have in a Kerala sadya

Recipe Tags

  • Egg-free
  • Festive
  • Kerala
  • Side Dishes
  • Healthy

Ingredients Serving: 6

  1. 4 Ginger skinned and chopped fine"
  2. 4 green Chillis chopped fine
  3. 1 sprig Curry leaf
  4. 1 Tamarind ball"
  5. 1 cup Water
  6. 1 Jaggery cube"
  7. 1 tsp Mustard seeds
  8. 1 tsp Fenugreek seeds powdered
  9. 1/2 tsp Asafoetida
  10. 1 tbsp Coconut oil
  11. Salt to taste


  1. Soak tamarind in water for 10 minutes and chop ginger and green chilies.
  2. Squeeze the juice from soaked tamarind. Discard pulp and use water.
  3. Add coconut oil to wok and temper mustard seeds and curry leaves. Now add chopped ginger and chilies. Saute for a minute.
  4. Add in tamarind water along with jaggery. Stir till jaggery melts. Cook till tamarind water thickens and ginger cooks.
  5. Stir by adding fenugreek seeds and asafoetida. The fenugreek powder helps to thicken inji puli.

Reviews (6)  

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Anna Thomas
Anna Thomas   Sep-10-2019

Thanks for the quick recipe. Tastes yummy:grinning:

Sneha Gaikwad
Sneha Gaikwad   Sep-23-2016

Very nice :ok_hand:

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