Puli Inji / Ginger Curry

In Kerala Ginger curry is a commonly known as Puli Inji. It tastes spicy,sour and sweet in taste which is served as side dish like a pickle.


  • 2" piece of ginger
  • 2 large balls of tamarind
  • 3 green chilies
  • A small piece of Jaggery (Indian Sweetener made from sugar cane juice - available in Indian Store)
  • a pinch asafoetida/Hing
  • Salt to taste

For seasoning

  • 1 tsp mustard seeds
  • 1 tsp urud Dal /White Lentils ( (grown in Indian subcontinent- Available in Indian Store)
  • Few Curry leaves 

Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full, set aside.

Heat oil, season with mustard seeds first. When they start to pop throw in white lentils, asafoetida and curry leaves.

When dal turns red, add the green chilies and fry. Throw in the ginger and stir fry for 2 mins and then add tamarind extract carefully, followed by turmeric, salt and jaggery.

Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoon-able.

Serving: This gravy will go great with Curd rice, Dosa, Idli, Rasam Rice and whatever dish according to you choice.

Tip: Soak the tamarind in hot water to easily to extract the juice.


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