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PuliInji / Injipuli / Ginger in Sweet Tamarind Sauce
PuliInji / Injipuli / Ginger in Sweet Tamarind Sauce

Try out this amazing concoction of Ginger, Tamarind, Chilies and Brown Sugar and and I can guarantee you that you would be blown away by the riot of flavors that you would experience.

'Puliinji ' literally means Tamarind & Ginger and is used as a savory accompaniment to the traditional sadya/feast in the southern Indian state of Kerala. If a full blown traditional feast is not on your mind, you could still use this as a dipping sauce for your starters. Guaranteed compliments from your guest!!

Prep Time : 15 min
Cook Time :30 min

Ginger - 250 gm
Coconut oil - 4 tbsp
Tamarind pulp - 1 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprigs
Small onion - 4
Dry red chilly - 2
Jaggery / Brown Sugar - 1 tbsp
Salt  to taste


  1. Soak finely chopped ginger in salt water for about 10 minutes.
  2. Heat oil in a pan and fry the ginger till it turns golden brown. This then needs to be crushed gently( should not turn into a fine paste).
  3. Mix tamarind pulp, turmeric powder, red chilly powder along with1 cup of water and salt in a heavy bottom pan. Bring this to boil, then reduce flame and simmer for about 20 mins.
  4. Heat oil in another pan and lightly fry mustard seeds, curry leaves, small onion, and dried red chillies.
  5. Add this mixture, crushed ginger and jaggery to the tamarind sauce from step 3.
  6. Boil till it reduces to a thick gravy like consistency.

1 comment:

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