PULIINJI (പുളിയിഞ്ചി ) is a pickle that’s a must in every Kerala Sadya. As all of you recognize, most of the Kerala dishes are influenced by regional variations. As way as we do know, this dish has 2 major variations and is named by 2 totally different names within the Southern and Northern a part of Kerala – Inji Curry and Puli Inji.



  • Ginger – 50 g
  • Asafoetida – 1 Tea Spoon
  • Curry Leaves
  • Chilli powder – 1 Tea Spoon
  • Fenugreek powder – ¼ Tea Spoon
  • Green chillies – 3
  • Jaggery – 1 Tea Spoon
  • Mustard Seeds
  • Oil
  • Red dry chillies for seasoning
  • Tamarind – one lemon-sized (soaked in one cup of water)
  • Salt to taste


  1. Begin by heating four Tea Spoons of coconut oil in a frying pan.
  2. Add red chillies, curry leaves and mustard seeds.
  3. On turning into crisp, add shredded ginger and chili pepper.
  4. Fry well for seven minutes and keep it aside. Take a pan and place the tamarind pulp into it.
  5. Boil it for 3 minutes. Add the chilli powder, followed by asafoetida, fenugreek and jaggerry.
  6. Add salt and stir well.
  7. Proceed to put the ingredients within the pan.
  8. Ready to Serve