Apr 222016

Puli inji is made with ginger,tamarind,jaggery in sweet and tangy sauce. This is a popular kerala sadhya dish and commonly served in sadhya during festivals like Onam,Vishu or wedding functions.I tried once and it didn’t came out good. Then I watched the youtube video  of my blogger friend veena with detailed explanation  and  followed her recipe.Hope my readers  will love this easy recipe and try at home.

Inji puli (2)


Inji puli (1)


  1. Ginger(finely chopped) – 150gms
  2. Green Chilly(cut into round pieces) – 4
  3. Tamarind – 3 lemon sized
  4. Jaggery cubes(make syrup) – 3 medium size cubes
  5. Mustard seeds – 1tbsp
  6. Dry Red Chilly – 3
  7. Red chilly powder – 1tsp
  8. Turmeric powder – 1/4 tsp
  9. Curry leaves
  10. salt
  11. Coconut Oil


  1. peel off the outer skin of ginger and cut into long pieces. Then finely grate into small pieces .Take water in a bowl, add sat to it and soak  the ginger pieces  in1 tbsp of  salt water for 10 minutes.Drain the water using strainer and again soak in salt water for 10 minutes.Drain and repeat the same soaking process for 10 minutes. This is to avoid ginger getting sticky  while frying.
  2. Soak tamarind in hot water for 30 minutes. strain the water.
  3. In a pressure cooker, Add tamarind water,red chilly powder,turmeric powder and salt. Mix well.cover and cook on low flame for 20 minutes.
  4. In a pan,melt jaggery cubes. take care not to let the syrup be thick.
  5. Heat oil in a pan.Roast ginger pieces on medium flame till crispy and light brown.Drain the ginger pieces.Crush half quantity of fried ginger pieces in a blender.
  6. Heat oil in a pan.Splutter mustard seeds,Dry red chilly,green chilly,curry leaves,tamarind water and stir well.Add 1/4 cup water,jaggery water(add according to sweetness),crushed ginger,remaining fried ginger pieces and mix well.Let it boil on medium flame till thick and reduced to half.
  7. Once it is cool, it will be more thicker.Transfer into a dry glass jar and store in refrigerator for a week or so.
  8. You can make this in advance for vishu or onam and can preserve it.
  9. injipuli tastes great with Rice.

Recipe Courtesy:Curryworld

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Posted by prajusha Tagged with: , , ,
Aug 292012

Olan is a traditional kerala sadhya dish and it is prepared using pumpkin,Ash gourd and red gram dal.



  1. Ash gourd (kumbhalanga/cut into pieces) – 100 gms/1/2 cup
  2. Pumpkin(mathan) – 100gms
  3. Red gram dal(vanpayar) –2 tbsp
  4. Green chilly(slit lengthwise) –3
  5. Thick Coconut milk(first extracted) – 1/4 cup
  6. Coconut milk(2nd extracted ) –1 cup
  7. Curry leaves – 1 sprig
  8. Coconut oil -1 tbsp
  9. Salt

Mathan Olan


  1. Soak gram dal over night.
  2. In a pressure cooker, boil peas and keep aside.
  3. Boil  vegetables with salt,green chilly and water.
  4. Once it is cooked well, add 2nd extracted milk to it .let it boil.
  5. Once the gravy thickens,add thick coconut milk to it and stir well.Don’t let it boil.Remove from fire.
  6. Add curry leaves and coconut oil to it.
  7. Serve with Rice.
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Rating: 3.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , ,
Apr 132009

In kerala, this is traditionally served as a pickle during sadhya .





  1. Lemon(yellow) – 3
  2. Green chilly(cut into round pieces) – 5
  3. Curry leaves
  4. Mustard seeds – 1 tbsp
  5. Asafoetida powder – 1/4 tsp
  6. Red chilly powder – 3 tsp
  7. Turmeric powder – 1/4 tsp
  8. Fenugreek seeds- 1/4 tsp
  9. Salt
  10. Sesame Oil
  11. Water – 1/2 cup




  1. Slice lemon and cut into small cube pieces.Add salt to it and mix well.Keep aside for 1 hour.
  2. Heat oil in a pan.splutter mustard seeds.once it is done add fenugreek seeds, asafoetida powder,curry leaves,red chilly powder,turmeric powder,green chilly and saute on low flame. Take care not to get burned.
  3. Add water to it and bring it to boil.finally add lemon pieces to it and mix well.Turn off the stove .
  4. Once it is cool, store in bottle and refrigerate.
  5. While serving pickle ,always use dry spoon.
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Rating: 4.2/5 (9 votes cast)

Posted by prajusha Tagged with: , , ,
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