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Inji puli

Inji Puli

An instant pickle which will seduce your taste buds.
Course Pickle
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 cup
Author Hema Magesh


  • 50 g ginger
  • 25 g tamarind(1 gooseberry size)
  • 20 g green chilly(4 long less spicy chillies)
  • 15 g jaggery
  • 2 tsps salt(or as needed)
  • 3 tbsp coconut oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp urad dal
  • pinch fenugreek seeds
  • few curry leaves
  • pinch turmeric powder
  • pinch hing/asafoetida


  • Make a smooth paste of tamarind with 1/4th cup of water and set aside. In the same mixer mince the ginger and chillies together.
  • In a sauce pan take 2tbsp of oil preferably coconut oil. Add mustard dal and urad dal. Once it splutters add the fenugreek seeds and curry leaves.
    Inji puli preparation steps 3&4
  • Next add the minced chilly-ginger, and saute well for about 2 to 3 minutes. Then add the tamarind paste, 1/3rd cup of water, salt, jaggery, hing and turmeric powder. Add another tbsp of coconut oil when most of the water evaporates.
  • Heat in a moderate flame, till it oozes out oil. Serve as you would, any pickle.
    Inji puli preparation steps 7&8
  • Cool down before transferring to a clean dry container.