Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India.

Ingredients of Injipuli Curry

  • 1 cup tamarind water
  • 2 tsp Ginger
  • 2 tsp Green Chillies , chopped
  • 1/4 tsp Turmeric powder 
  • 1/4 tsp Methi Seeds 
  • 1/4 tspn Red Chilli powder
  • 1/4 tsp Asafoetida 
  • 3 tsp Jaggery
  • 1 tsp Sesame Oil
  • 1/4 tsp Mustard seeds
  • Curry leaves
  • Salt

How To Make Injipuli Curry

  1. Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow it to crackle.
  2. Stir in the asafoetida, curry leaves, ginger and green chillies.
  3. Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste.
  4. Allow the puli inii mixture to come to boil.
  5. Once it comes to a boil, turn the heat to low and simmer the the puli inji for about 15 minutes.
  6. Turn off the heat and check the salt and adjust to taste accordingly.
  7. The Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks.


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