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Injipuli (literally ginger-tamarind) is one of the most flavourful accompaniments in Kerala cuisine. It combines the heat of ginger and green chillies with the tang of tamarind and the sweetness of jaggery, creating a well-balanced chutney-like curry.
The dish starts with frying chopped ginger until golden, then simmering it with tamarind extract, jaggery, and spices. The result is a dark, thick, glossy curry with a complex taste — spicy, tangy, and slightly sweet.
Injipuli is not eaten on its own but as a side condiment in Onam Sadya, where it balances the richness of other curries like aviyal, olan, and thoran. It also aids digestion, making it both functional and flavourful.
Fry ginger
Heat coconut oil in a pan. Fry chopped ginger until golden brown. Remove and keep aside.
Prepare tamarind base
In the same pan, add tamarind extract, turmeric, chilli powder, and salt. Simmer until it thickens slightly.
Add jaggery
Add grated jaggery and stir until dissolved, balancing tangy-sweet taste.
Add ginger & chillies
Return fried ginger to the pan along with green chillies. Simmer for 5–7 minutes until thick, glossy, and well blended.
Tempering
In a small pan, heat coconut oil, add mustard seeds, curry leaves, and dry red chillies. Pour over the curry.
Serve
Cool slightly and serve with steamed rice as part of Onam Sadya.
It stays well for 4–5 days refrigerated. Flavour deepens over time.
Traditionally no — jaggery balances the strong ginger-tamarind flavours.
Yes, Puli Inji and Injipuli are two names for the same dish.
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