Inji Puli

Introduction
A tangy chutney-like dish made with ginger, tamarind, and jaggery — small in quantity but powerful in taste, it’s essential in Sadya.

Ingredients

• • ½ cup ginger (finely chopped)
  • 1 lemon-sized tamarind ball (soaked)
  • 2 tbsp jaggery
  • 2 green chilies
  • ½ tsp turmeric powder
    

• Curry leaves & mustard seeds for tempering
  

Instructions

1. 1. Fry ginger till golden brown.
   2. Add tamarind pulp, green chilies, turmeric, and jaggery.
   3. Cook until thick and saucy.
      

• Temper with mustard seeds, dried red chili, and curry leaves.
  

Pro Tips

• • Fry ginger well; it removes rawness and enhances aroma.
    

• Adjust jaggery for balance — it should be sweet, sour, and spicy at once.
  

Serving Suggestions
Served in small amounts as a palate cleanser during Sadya.

Fun Fact
Inji Puli is said to improve digestion, which is much needed during the grand Onam feast!