South Indian gravy

Puli inji

        Puliinji or Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of tamilnadu cuisine. It is also known as Puli inji in some parts of Kerala, South India. It is served as part of the sadhya.



Ginger -1/4 cup heaped (finely chopped)

Green chilli – 4-5 finely chopped

Turmeric powder -a pinch

Tamarind – gooseberry sized ball

Jaggery -1tsp

Fenugreek powder – A pinch

Urad dhal powder – 1 tsp

For  seasoning

Oil – 2  tbsp

Mustard seeds – 1 tsp

Hing – a pinch

Curry leaves – few


  • Pressure cook the tamarind and extract juice from it and keep aside.
  • Slightly roast the fenugreek and urad dhal and grind them separately.
  • Heat oil, add mustard seeds,when it splutters,  hing, curry leaves,chopped ginger and green chillies.
  • Fry ginger and chilli well until ginger changes to brown color.
  • Add turmeric powder,  thick tamarind extract, jaggery and salt needed.Allow it to boil.
  • After it starts boiling, simmer until the gravy becomes thick and oil separates.
  • Add fenugreek powder, and urad dhal powder,mix well and remove from flame.
  • After it cools, store it in a dry bottle and refrigerate.
  • It is used mainly as a side dish for mulagootal.

Note: Puli inji thickens as it cools and can be stored for a day or two.

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