Wednesday, February 16, 2011

Tamarind Ginger curry / இஞ்சம் புளி

 InjiPuli is one of the items served in Onam./all sadya
The main ingredient in this dish is ginger. Ginger is a medicinal herb a.inji Puli  has a sweet and sour taste.

Ginger-finelly chopped
Green chillies-5finelly chopped
Tamarind - lemon size
Chilli powder-1tsp
Coriander powder-1/2tsp
Turmeric powder
 Asofoetida (hing/kayam)-1 pinch
1 piece jaggery grated  according to the taste required
Salt as required
Coconut oil
Curry leaves
Fenugreek  (methi/uluva)-1/2 tsp


  • Cut ginger and green chillies into very small pieces. add chilli powder,coriander powder,tumeric and cook them(half)
  • Add tamarind  juice to it. and boil.till raw smell gone.cook until the mixture thickens. 
  • Sauté the mustard,fenugreek curry leaves in the rest of the coconut oil and pour over the puli inji curry. 
  • Add the asofoetida powder to this, mix and serve it with rice.
  • it can be stored for more than 2 weeks ....even  each and every chilles and ginger tastes good that is the speciality of this Dish
Happy cooking


  1. First of all, good make over for ur blog . Secondly , U u u u ..always make me drool ..Definite try sheena

  2. Makes me drool,my favorite part of sadhya.

  3. tangy inji puli...nice template and u can send this to ginger and garlic event sheena