Inji means ginger and Puli means tamarind. As the name suggests rightly so, pulinji is a preparation with ginger as the main ingredient cooked in tamarind water. My north Indian friends call it south Indian ginger pickle πŸ™‚

Yet again, Pulinji is one of the main dishes served during Onam sadya, however in moderation just like your pickle!

Ginger – 25 gms (peeled and finely chopped)
Green chili – 4 nos (finely chopped)
Coconut Oil – 1 tsp
Dry red chili – 1 no (chopped)
Mustard – Β½ tsp
Tamarind – size of a big lemon
Water – 2 cups

(To be added to tamarind)
Turmeric powder – Β½ tsp
Chili powder – ΒΌ tsp
Asafoetida – ΒΌ tsp
Grated jaggery – 25 gms
Curry leaves – 1 sprig
Fenugreek seeds (methi dana) – 3- 4 nos

  1. Soak tamarind in 2 cups of water
  2. In a skillet heat oil and add mustard. Once it sputters add dry red chili.
  3. Add chopped ginger and green chili and fry well and keep aside
  4. Squeeze and take the liquid out from the tamarind
  5. In a vessel heat the tamarind water and to it add all ingredients to be added mentioned under ingredients section
  6. Bring to boil and cook till it thickens.
  7. Add fried ginger and chili pieces and remove from the fire

Onam Asamsakkal

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