Mouth watering condiment to serve, that can be stored for a few months in the refrigerator. We hail from a Tamil Brahmin community in Palakkad where a lot of our recipes have influence from Kerala and Tamil Nadu. This Inji Puli, also sometimes known as Pulikachal, is one of the essential pickles, that is always stored in our refrigerator. My mom makes one of the best Puli Inji! She always makes large batches for us and seals them in air-tight containers. I have had friends and family , who always compliment me for this pickle and I have to mention - the credit goes to my mum. She is so particular on how this sweet and sour ginger chutney from Kerala has to be made and there is no leeway! Molagootal is another classic Palakad Brahmin Recipe that is lightly spiced with mixed vegetables, lentils, and coconut. It’s absolutely healthy and delicious on its own. But they taste extra delicious with this Puli Inji, Okra Pachadi, and Banana Chips. Learn to make Palakkad style Molagootal at home.
VERSATILE KERALA PICKLE
You can not only enjoy them on Onam Sadhya or with curry, they are delicious with Idli Dosa or Paratha too. Have you tried mixing Puliinji with rice to make Puli Rice ( Tamarind rice )? Try it - you will love them too.
SHELF LIFE FOR PULI INJI
This Kerala pickle can be stored in the refrigerator for up to 3-4 months. Remember to portion into small seal-tight containers and store it. Keep in mind - USE ONLY DRY CLEAN SPOON TO SERVE THIS PICKLE ANY TIME. DO NOT USE ANY WET SPOON to dish this pickle out. It can spoil the pickle over the course of time by leaving fungus on it.
SERVING SUGGESTIONS
Serve with Curd Rice, Molagootal, Idli Dosa, or Paratha too! We also love to Serve this Puli Inji along with other SouthIndian Sadhya dishes Erissery, Olan, Beans Thoran, Sambar, rasam, Parippu, Beetroot Pachadi, and Payasam. Did you know this Kerala special pickle also doubles up as a dip?
TIPS TO MAKE THE BEST KERALA INJI PULI
Preparation is the key. Soaking tamarind ahead of time will speed up the process of making this Kerala pickle. Use only fresh ingredients for this recipe like Fresh Ginger, Fresh Green Chillies. This recipe is customizable - If you like it extra tangy - add more tamarind pulp. If you like it spicier, add more green chilli! Using Sesame Oil in the recipe will render authentic flavors. Do not use Olive Oil or Canola Oil. Allow the liquid to cook until it thickens, which is necessary. Remove the scum that collects on the side. Adding powdered spices enhances the flavor of this pickle. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
