Wednesday, July 27, 2011

PULI INCHI / INJI PULI / Fried ginger in a tangy Sauce - Kerala Sadya Vibhavangal

Ingredients : 

Ginger : 1Cup, finely chopped
Green chilly : 2, finely chopped
Tamarind Extract : 1Cup, from Lemon sized ball
Chilly powder : 1/2tsp
Turmeric Powder : 1/2tsp
Asafoetida / kayam : 1/4tsp
Jaggery : 2tsp, as needed, grated

For Tempering :

Mustard Seeds : 1/2tsp
Fenugreek Seeds : 1/4tsp
Curry Leaves : 2springs
Dried Red Chilly : 1
Coconut Oil 

Method :

1. Fry the finely chopped ginger in coconut oil and drain using a kitchen towel. When it cools crush it using a mixer.(Do not add water).

2. .Heat 1tsp coconut oil in a clay pot and add mustard seeds. When it splutters add fenugreek seeds, dried red chillies, curry leaves and green chilllies in same order. Saute well in medium flame.

3. Combine chilly powder and turmeric powder with tamarind extract and add this to  clay-pot along with crushed ginger and salt. Cover and cook in medium flame for 5minutes. Add jaggery ans asafoetida at this stage and cook till the gravy becomes very thick. 

4. Store in airtight containers and refrigerate.


  1. Looks so tangy and yum. Would be great with curd rice...

  2. its my fav dear..looks yummyyyy...

  3. my fave in sadya.I reserve a little at the end to have after the sweet payasam.

  4. new recipe and loks extremely yummy...

  5. This sounds so interesting and delicious. Would definitely try out .

  6. tangy and delicious traditional recipe

  7. My favorite..this looks super delicious..

  8. Adipoli .. i love puli inji..perfect for sadya :D Looks perfect dear..

  9. Reminds me of onam sadya , looks super super yumm.

  10. Wonderful and innovative recipe. Looks yummy and delicious.

  11. What an authentic recipe ~ never had it n now I am curious :)
    US Masala

  12. Authentic and a tradional recipe..Thanks for sharing Lena

  13. wow..this is my fav..loooks very tempting...:)

  14. Wow lena, adipoli. This is one of my favorites. Yummy.