Kerala Style Inji Puli (Puli Inji) | Traditional Onam Sadya Ginger Curry

Name: Kerala Style Inji Puli (Puli Inji) | Traditional Onam Sadya Ginger Curry
Total time: 2400 s
Yield: 4–6 servings
Cuisine: Indian
Ingredients: 8 pieces tamarind; 1/2 cup warm water; 1 cup ginger, roughly chopped; 2 tbsp coconut oil; 2 tbsp coconut oil; 1 1/2 tsp mustard seeds; 10 curry leaves; 3 dried red chillies; 4 shallots, finely chopped; 3 tsp green chillies, finely chopped; 1 tsp turmeric powder; 1 tsp coriander powder; 3 tsp red chilli powder; 1/2 tsp fenugreek powder; 1 1/2 tsp asafoetida; Salt to taste; 2 1/2 cups water; 4 tbsp jaggery powder

Rosalyn John @rosalyn_kitchen227

#CA26
#Week15
#CookpadApron2026
#IndiaOnAPlate
#KeralaSadya
#InjiPuli
#PuliInji
#KeralaCuisine
#AuthenticFlavors

A true gem of Kerala cuisine, Inji Puli (Puli Inji) is an indispensable part of the traditional Onam Sadya. This iconic ginger-based curry beautifully balances the bold flavours of spicy ginger, tangy tamarind, and rich jaggery sweetness, creating a delicious harmony in every bite.

Though simple to prepare, its deep, complex flavours develop beautifully as it rests, making it even more delicious the next day. Serve it as a condiment alongside a festive Sadya, with hot steamed rice and appalam, or enjoy it as a flavour-packed accompaniment to everyday meals.

#OnamSadya #TraditionalRecipe #SouthIndianFood #KeralaFood #IndianCuisine #GingerLovers #Homemade #FestivalFood #CookpadIndia #HomeChef

#CA26
#Week15
#CookpadApron2026
#IndiaOnAPlate
#KeralaSadya
#InjiPuli
#PuliInji
#KeralaCuisine
#AuthenticFlavors

Kerala Style Inji Puli (Puli Inji) | Traditional Onam Sadya Ginger Curry

#OnamSadya #TraditionalRecipe #SouthIndianFood #KeralaFood #IndianCuisine #GingerLovers #Homemade #FestivalFood #CookpadIndia #HomeChef

Rosalyn John @rosalyn_kitchen227

#CA26
#Week15
#CookpadApron2026
#IndiaOnAPlate
#KeralaSadya
#InjiPuli
#PuliInji
#KeralaCuisine
#AuthenticFlavors

Kerala Style Inji Puli (Puli Inji) | Traditional Onam Sadya Ginger Curry

#OnamSadya #TraditionalRecipe #SouthIndianFood #KeralaFood #IndianCuisine #GingerLovers #Homemade #FestivalFood #CookpadIndia #HomeChef

#CA26
#Week15
#CookpadApron2026
#IndiaOnAPlate
#KeralaSadya
#InjiPuli
#PuliInji
#KeralaCuisine
#AuthenticFlavors

Kerala Style Inji Puli (Puli Inji) | Traditional Onam Sadya Ginger Curry

#OnamSadya #TraditionalRecipe #SouthIndianFood #KeralaFood #IndianCuisine #GingerLovers #Homemade #FestivalFood #CookpadIndia #HomeChef

Saved

Ingredients

Total Time: 40 minutes

4–6 servings

For Tamarind Water:
8 piecestamarind
1/2 cupwarm water
To Shallow Fry Ginger:
1 cupginger, roughly chopped
2 tbspcoconut oil
For the Curry:
2 tbspcoconut oil
1 1/2 tspmustard seeds
10curry leaves
3dried red chillies
4shallots, finely chopped
3 tspgreen chillies, finely chopped
1 tspturmeric powder
1 tspcoriander powder
3 tspred chilli powder
1/2 tspfenugreek powder
1 1/2 tspasafoetida
Salt to taste
2 1/2 cupswater
4 tbspjaggery powder

Saved

Steps

Total Time: 40 minutes

1

Prepare Tamarind Water:
• Soak the tamarind in warm water for 10–15 minutes.
• Squeeze well and strain to extract the tamarind water.
2

Shallow Fry & Grind the Ginger:
• Heat 2 tbsp coconut oil in a pan.
• Add the chopped ginger and shallow fry over medium heat until crisp and golden brown.
• Remove and cool completely.
• Grind into a coarse paste without adding water. Keep aside.
3
4

Prepare the Inji Puli:
• Heat another 2 tbsp coconut oil in the same pan.
• Add mustard seeds and allow them to splutter.
5

Add curry leaves, dried red chillies, shallots and green chillies. Sauté until the shallots become soft and translucent.
6

Add turmeric powder, coriander powder, red chilli powder, fenugreek powder and asafoetida. Sauté on low heat for about a minute until aromatic.
7

Pour in the prepared tamarind water and add salt. Cook until it comes to a boil and the oil starts separating on the surface.
8

Stir in the ground fried ginger and mix well.
9

Add 2½ cups water and jaggery powder. Mix until the jaggery dissolves completely.
10
11

Simmer on low flame for 8–10 minutes until the curry thickens slightly and develops a glossy consistency.
12

Serve warm or at room temperature with steamed rice, appalam or as part of a traditional Kerala Sadya.
13

If you enjoy authentic regional Indian recipes, give this traditional Kerala Inji Puli a try and let me know how it turned out. Don't forget to save, cook and share your Cooksnap. Happy Cooking!