Authentic Inji Curry Recipe - Kerala Ginger Curry (Puli Inji)

Kerala inji curry ginger relish in bowl.

Authentic Inji Curry Recipe - Kerala Ginger Curry (Puli Inji)

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Kerala Inji Curry is a traditional sweet and tangy ginger chutney also known as puli inji. Made with fresh ginger, tamarind, and jaggery, this authentic Kerala recipe is commonly served as a side dish with rice or as part of an Onam sadhya feast.

Servings servings

Ingredients

1 inch piece tamarind [See Note 1]
½ cup hot water more as needed
1 tablespoon coconut oil + 1 tsp
4 oz ginger peeled and julienned very thinly (113 grams) [See Note 2]
½ teaspoon mustard seeds
1 whole Kashmiri chili
8 curry leaves
1 green chili slit lengthwise
2 tablespoon shallots minced
¼ teaspoon fenugreek powder (methi)
⅛ teaspoon asafoetida (hing)
¼ teaspoon turmeric powder
½ teaspoon Kashmiri chili powder
¾ teaspoon salt or more to taste
2 to 3 tablespoon jaggery powder or to taste

Instructions

Soak 1 inch piece tamarind in ½ cup hot water for 30 minutes. Strain out the solids and reserve the liquid.
Meanwhile, heat 1 tablespoon coconut oil in a medium saucepan and fry the 4 oz ginger until it’s crisp and deep golden brown. Stir constantly. Drain on paper towels.
Once cool, grind the ginger in a food processor.
Heat 1 teaspoon coconut oil. Add ½ teaspoon mustard seeds, cover and once it stops popping, add 1 whole Kashmiri chili, 8 curry leaves, 1 green chili, and 2 tablespoon shallots and fry till golden brown. [See Note 2]
Turn off heat and stir in ¼ teaspoon fenugreek powder, ⅛ teaspoon asafoetida (hing), ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder, ¾ teaspoon salt, and 2 to 3 tablespoon jaggery powder.
Add the reserved tamarind water. Turn the heat back on and bring to a boil. Reduce heat to medium-low and simmer until thickened and the consistency of mayonnaise. Add more hot water if needed.
Add the ginger and heat through. Taste and adjust for salt, sourness, and sweetness.

Video

Notes

Note 1: Tamarind pulp soaked in water gives the best results. However, if you have to use tamarind concentrate, start with 2 teaspoons and add more to taste.

Note 2: Use fresh, tender, juicy, ginger. Mature and fibrous ginger will not give good results.

Note 3: This inji puli is a medium spicy recipe. Adjust the dried chili and green chili quantities per your tastes.

Note 4: Store the inji curry in a glass or ceramic jar in the fridge for up to 2 weeks. Always use a clean dry spoon to serve.

Nutrition