Inji Puli


Inji Puli is a traditional Kerala Pickle and is an integral part of the grand Ona Sadhya 🙂 I love this pickle with dosa, idly and appam too. The taste and flavor of the inji puli is enhanced due to a treasured tip I received from my Grandmom-inlaw – addition of the dal, chilly, sesame seed powder.


  • 1 cup finely chopped ginger
  • 1/4 cup finely chopped green chillies
  • 1/8 cup powdered jaggery
  • 3 tbsp tamarind paste or 2 lemon sized tamarind
  • To be roasted and powdered
    • 1 heaped tbsp urad dal
    • 1 heaped tsp black sesame seeds
    • 1-2 red chillies
  • Salt to taste


  • Chop or grate ginger and green chillies into very fine pieces
  • Dry roast the urad dal, sesame seeds and red chillies and dry grind to a fine powder
  • If using tamarind, soak the tamarind in water and extract the pulp. If using paste, mix with a little water and keep aside
  • Mix the ginger and chillies with the tamarind water and boil it on a medium flame
  • When it is slightly thick, add the powdered jaggery, dal-chilly-seasame powder,  salt
  • At this point, test for salt and spice and adjust if necessary
  • Reduce the flame and continue cooking till the mixture is thick and pulpy
  • Cool and transfer to a jar or bottle

Enjoy 🙂




3 thoughts on “Inji Puli

  1. Pingback: Onam Special Feast/Sadhya | My experiments with cooking

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