Onam Special: Make Tangy Inji Puli


Inji Puli is a traditional Kerala pickle prepared during feasts. It is a delicious, spicy and tangy accompaniment that is simple and easy to make. It perfectly pleases the palate with a range of flavours, tangy, sweet, sour and bitter! 


  • 1 cup of tamarind water 
  • 1 tbsp cold-pressed virgin coconut oil 
  • 3 tbsp jaggery 
  • 2 tbsp finely chopped ginger 
  • 2 tbsp green chillies, finely chopped 
  • ¼ tsp red chilli powder 
  • ¼ tsp mustard seeds 
  • ¼ tsp fenugreek seeds 
  • ¼ tsp turmeric powder 
  • 2-3 sprigs curry leaves, finely chopped 
  • Salt to taste 


  1. Heat the cold-pressed virgin coconut oil in a pan and add the mustard seeds and fenugreek seeds. Once they begin to splutter, add the curry leaves, ginger and chopped green chillies and saute for a few seconds. 
  2. Then add the tamarind extract, turmeric powder, red chilli powder and jaggery along with some salt (as per taste)
  3. Stir the mixture well on a medium flame and wait for the Inji Puli mixture to come to a boil. After it comes to a boil, lower the flame and let it simmer for about 15-20 minutes until the mixture is thick.
  4. At this point, turn off the heat and taste the Inji Puli and check for salt and other deficient flavours, add ingredients accordingly and stir.
  5. Transfer the pickle into a serving bowl and serve hot with any meal. It can also be stored for future use in an airtight container. Keep refrigerated.

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