Puli inji was a common condiment that amma always made. It is the perfect combination with idli and dosai and tastes amazing with Ven Pongal and Curd rice. One other instance when I learned about this recipe is that, it is a common side served with Sodhi. Sodhi or Mappillai Sodhi is a popular stew served in Tirunelveli district during weddings. It is also one of the dishes that is made for the groom when he first visits the brides home. This Sodhi is a coconut milk based stew and the richness of the dish is perfect with the spicy and tangy Inji Puli. I had got some (a lot) of organic ginger last week. We planted a few of them in our backyard garden and I still had quite a lot of ginger left over. I usually freeze my ginger after cleaning it. I did that and there was still more. That is when I thought why not make this Inji curry. This week has been all pickle. I made the Pudina thokku / Mint pickle with the fresh mint that my friend got. Next is this ginger pickle. Thought of pickle reminds me of summer as this is the season when all kinds of pickles are made in India. I miss the fresh Mango Avakkai and Maavadu that I usually get from India. So for now, these pickles have to make do.
Why make this recipe?
If you are a ginger lover, you will absolutely love this recipe. Even if you are not one, you will still fall in love with it. Both my boys are not a big ginger fan, but they both ate a couple of extra dosai last night. Anytime, you buy fresh and tender ginger, this is a recipe to make. It tastes amazing with fresh ginger. The inji puli works great with any kind of main dish, be it rice or tiffin. The recipe is very easy to make and we just need the basic ingredients.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Ginger and Green chilies - These two are the star of the pickle. Use fresh and tender ginger for a great tasting pickle. Also use green chilies depending on your spice tolerance. I use half as much as ginger in my recipe, but reduce or increase it as per your taste. Tamarind - Dried Tamarind tastes better than the tamarind paste in this puli inji recipe. Soak the tamarind in hot water for few minutes to soften and then use it. If dried tamarind is not available use Tamarind paste instead. Spices - We season the ginger pickle with mustard seeds and turmeric powder. I also add quite a bit of curry leaves in the inji curry. You can reduce or take out the curry leaves in the recipe. I also use asafetida and little bit of roasted and powdered fenugreek seeds. This is also optional and can be skipped. Vellam / Brown sugar - As much as the tamarind, brown sugar or vellam is also an essential component of the pickle. I use the same amount of brown sugar as tamarind for my puli inji recipe. If you don’t want too much sweetness in the ginger pickle. then reduce the amount as per your taste. Oil - For any Indian pickle, I like to use gingelly oil or the Indian sesame oil. It is very flavorful and gives it the authentic taste. I buy my Gingelly oil from any Indian grocery store. If not, use, avocado oil or any cooking oil of your choice.
Step by step process
Soak the tamarind in about a 1 ½ cups of hot water. Once the tamarind softens up a bit squeeze it well and extract the juice (1). Do not add more water. We need thick tamarind extract to make this pickle.
Clean the ginger and scrape the skin (2). This is one of the most time consuming process. So get any extra help (husband or kids) to get the job done.
Now chop the ginger into very fine pieces (3).
Do the same for the green chilies as well and chop it finely (4).
In a heavy bottom sauce pan, heat the oil and add the mustard seeds and asafetida (5). Once the seeds crackle, add the chopped ginger and green chilies and sauté for about 3-4 mins (6). You will notice that the ginger becomes golden brown in color (7).
At this stage add the thick tamarind extract (8).
Next add the turmeric powder and curry leaves (9). Let it come to a boil. Simmer for about 15 mins and then add the salt.
Mix it well and let it cook for 5 more mins or until the required consistency is reached. Add the jaggery or brown sugar and give it a stir (10).
Just before removing it from heat, add the powdered fenugreek. Mix well and let it cool down to room temperature.Note - To make fenugreek powder, roast 1 teaspoon of fenugreek seeds in a pan until it turns golden brown and aromatic. Grind it into a powder once it cools to room temperature.
Store in an airtight container in the refrigerator for up to 2 weeks.
Expert tips
Choose tender and fresh ginger roots to make this puli inji pickle. You could use less spicy green chili to get the flavor of the chili without making the pickle too spicy. You can try different peppers until you find the one you like. I personally love the sweetness in the pickle and use a little more jaggery. If not a fan of sweet pickle, then use just a little. Do not skip it as it enhances the flavor of the inji puli. Let the puli inji cool down completely before storing it. Use clean spoon every time you scoop the pickle to increase its shelf life.
Frequently asked questions
More pickle recipes
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