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Kerala / South India · Indian

Puli Inji (Kerala Ginger-Tamarind Relish)

The tiny, mighty dab on the sadya leaf: ginger and green chili cooked down with tamarind and jaggery into a glossy sweet-sour-spicy relish. Also called inji puli — a spoonful goes a long way and it keeps for weeks.

By Table & Traditions Editors

Published June 22, 2026

A small bowl of dark, glossy Kerala puli inji — ginger-tamarind relish flecked with curry leaves — at the corner of a banana leaf.

Puli inji (also inji puli or injipuli) is the small, intensely flavoured ginger-tamarind relish placed at the corner of the Kerala sadya leaf. Sweet, sour, hot, and salty at once, it's eaten in tiny amounts and keeps for weeks — historically a way to balance and preserve on a feast day.

Yield
Makes about 1.5 cups
Prep
15 min
Cook
25 min
Total
40 min
Difficulty
Intermediate

Puli inji is the smallest dish on the Kerala sadya and one of the most important — a dark, glossy ginger-and-tamarind relish that’s sweet, sour, hot, and salty all at once. A dab the size of a coin at the corner of the leaf balances the entire feast.

Fry the ginger properly

The secret is patience with the ginger: fry the finely chopped ginger and green chili in coconut oil until deep golden and crisp at the edges. Underfried ginger tastes sharp and raw; well-fried ginger turns mellow and deep, which is the whole character of the dish.

All four tastes, then keep it

Reduce tamarind water to a glossy base, then balance it with jaggery and a little roasted fenugreek until it’s sweet-sour-spicy-salty in one bite. Because of that sugar, salt, and acidity, puli inji keeps for weeks — and only gets better.

Serve a little beside pachadi and parippu; the full leaf is laid out in our Onam sadya guide.

Ingredients

Makes
1

For the relish

  • 1/2 cup fresh ginger, very finely chopped
  • 3–4 green chilies, finely chopped
  • 1 lemon-sized ball tamarind, soaked in 1.5 cups warm water
  • 1/3 cup jaggery, grated Balances the sour and heat; adjust to taste — puli inji should be all four tastes at once.
  • 1/2 tsp turmeric
  • 1/4 tsp fenugreek seeds, roasted and powdered
  • salt

For the tempering

  • 2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 2 dried red chilies
  • 1 sprig curry leaves

Method

Tap a step’s number to check it off as you go.

  1. Heat coconut oil and fry the finely chopped ginger and green chili on medium until the ginger is deep golden and crisp at the edges.

    Why: Frying the ginger well removes its raw bite and gives puli inji its deep, mellow flavour — pale, underfried ginger tastes sharp.

  2. Add the mustard seeds, dried chilies, and curry leaves to the same pan and let them crackle.

    Why: Tempering directly in the ginger oil layers the aroma into the base.

  3. Pour in the strained tamarind water with turmeric and salt and simmer until reduced and thickened.

    Why: Reducing the tamarind concentrates the sourness and gives the relish its glossy body.

  4. Stir in the jaggery and roasted fenugreek powder and cook until thick, dark, and glistening.

    Why: Jaggery balances the sour and heat; cook until it coats a spoon — puli inji should be a thick relish, not a thin sauce.

A quick, anonymous tap — no review needed.

Variations

  • Hotter

    Add more green chili or a pinch of chili powder for a fierier relish.

  • Sweeter (Onam-style)

    Increase the jaggery for the rounder, sweeter sadya version many families prefer.

  • Date-sweetened

    Swap some jaggery for a little date paste for a deeper, fudgier sweetness.

Serving & Storage

A tiny dab at the corner of the sadya leaf — eaten in small amounts with rice to balance the meal. Keeps for weeks as an all-purpose ginger pickle.

Pairs with: Steamed rice, Curd rice, Pappadam.

Storage: Excellent keeper — store in a clean dry jar in the fridge for 3–4 weeks; the flavour deepens. Always use a dry spoon.

Nutrition

Per serving (1 tbsp)

Calories
45
Protein
0 g
Carbs
7 g
Fat
2 g
Fiber
1 g
Sugar
5 g
Sodium
180 mg

Notable micronutrients: Manganese, Iron

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Is it puli inji or inji puli?

Both names are used for the same relish — 'inji' is ginger and 'puli' is tamarind. Some regions and families favour one order; the dish is identical.

Why is it served in such a small amount?

Puli inji is intense — sweet, sour, hot, and salty all at once — so it's a condiment, not a curry. A tiny dab with rice balances the whole sadya, which is exactly its role.

How long does it really keep?

Weeks in the fridge, and traditionally it was made ahead precisely because it lasts. The sugar, salt, and acidity preserve it — just keep it in a clean, dry jar and use a dry spoon.

What to drink with this

All drinks →

Hand-picked pours to match this dish.

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