Onam Sadhya Recipes - Puli Inji / Inji curry Kerala style

Puli Inji /  Inji Curry

Inji(in malayalam) means Ginger Curry is the sweet n sour recipe needed for all sadhyas.We are serving this as thodu curry(means we are having a little bit with our fingers).Its very different with its colour and tastes of ginger n tamarind.Since we are using ginger as the main ingredient,this is very healthy with all the anti bacterial effects of ginger.Ginger is used as healing remedy  for cough,cold and the most common gas truoubles/bloating in stomach.So in Sadhyas we are having almost 18 varieties of curries with rice. In order to avoid stomach problems with huge meals we are using this Inji curry as preventive for Sadhyas. Let's see the ingredients  and method for the preparation.

                                                          Puli Inji / Inji Curry

Ingredients Needed:
1.Ginger(Chopped or grinded)-1/2 cup
2.Green Chillies - 2-3
3.Tamarind - 1 lemon size soaked in water
4.Jaggery - 1/4 cup
5.Chilli powder -1/2 tsp
6.Turmeric powder - 1/4 tsp
7.Asafoetida powder - a pinch
8.Salt- to taste.

 For Seasoning
9.Oil - 3 tb sp
10.Mustard - 1/2 tsp
11. Fenugreek seeds - a few
12.Dry Red Chillies - 2
13.Curry leaves - a few


1.Take 1 medium piece of ginger,cleaned and chopped.If you don't like to bite the ginger pieces,you can grind the whole ginger  into a paste with little water.
2.In a pan add oil,when it gets hot,add mustard.When it splutters,add  a few fenugreek seeds and make it brown.Then add dried red chillies,chopped green chillies,curry leaves and a pinch of asafoetida. Saute it well.
3.Add chopped ginger and saute until the ginger turns golden brown.When it is done transfer the mixture to another bowl.
                                                      Fried and seasoned Ginger
4.Add the tamarind water(tamarind squeezed in water and strain it for removing unwanted impurities of tamarind) to the sauce pan.When it starts boiling add 1/4 tsp turmeric and 1/2 tsp chilli powder and required amount of salt.Mix well and allow it for boiling.
5.When it starts boiling add 1/4 cup of jaggery powdered, mix well and boil it.
6.When it gets boiled reduce the flame and  add the fried ginger mixture to the tamarind - jaggery
water and allow to form a thick consistency by  reducing the water.

1.If you  use ginger paste and reduce the water content to form a thick consistency,you can keep this curry in a plastic or glass container in refrigerator for almost 1 month like pickles.But remember to use a dry spoon each time you open.
2.I made this curry with little water,since i'm not planning to keep it long.
3.Now a days instant tamarind paste are available.Use 3-4 Tb sp of  tamarind paste and add water accordingly.
4.Add Chilli powder depends on the hot taste of your family,since we  are adding green chillies also.

So ladies please try out this easy sweet n sour recipe and leave me your valuable comments.

Kottayam Kitchen
:-) :-)


  1. Thanks alot for visiting my blog.Please leave me your valuable comments...

  2. this looks so authentic and real taste of india
    eagerly waiting to try

    1. Thanks alot Jayshree.Do try this recipe.Happy Onam in advance

  3. Truly Beautiful recipe. Did two times and no mistakes. absolutely COCHIN Taste.

    1. Thanks for trying it out and happy for your result..Keep trying my recipes and share the pics in KK fb page or gmail

  4. Tried inchi curry and came nice. Thanks for the recipe. Do visit my site too http://yummyrecipes.oneshot.in

    1. Thanks Gems.Your website is too good with lots of dishes.Well done


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Kottayam Kitchen

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