Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Puli Inghi (Tamarind and Ginger Pickle)

 Published 2012-Aug-28   Updated 2017-Oct-03

- Submitted by Raji Ramakrishnan

(Inchi Puli, Tamarind & Ginger Pickle)

Recipe For Puli Inghi


  • Tamarind - 1 big lemon sized ball
  • Green chillies - 10 nos (finely chopped) (Use less spicy ones - adjust according to your taste)
  • Ginger - a medium size piece (finely chopped)
  • Jaggery - 2 pieces or 2 tbsp grated (adjust the same according to your taste)
  • Turmeric powder - 1/2 tsp
  • salt - as required


  • Oil - 2 tbsp
  • Curry leaves - few
  • Mustard seeds - 1 tsp
  • Fenugreek seeds 1/4 tsp
  • Channa dal (Bengal Gram) - 1/4 tsp
  • Asafoetida - 1/4 tsp


  1. Soak the tamarind in hot water and extract the juice
  2. Heat 2 tsp oil in a kadai, add the mustard seeds, fenugreek seeds and channa dal.
  3. When it splutters, add the chopped green chilly, ginger and curry leaves. Saute for a minute.
  4. Add the tamarind pulp, turmeric powder, salt, jaggery and boil
  5. Boil it till it starts reducing and you get a semi solid inchi puli.
  6. Add the asafoetida. Remove from the gas.

Serving Suggestion

  • Puli Ingi is a kind of pickle and served on the left hand side of the banana leaf during the "sadya". It lasts for about a month if kept in fridge.

More Sadya Recipes

Ada Pradhaman Ada Pradhaman Kootu Curry Kootu Curry Parippu Curry Parippu Curry Sarkaravaratti Upperi Sarkaravaratti Upperi
See more sadya recipes ⟩⟩

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Comments (2)

Person   ()
this recipe is really helpful to me..thank you for sharing,,I will make it soon..!
Person   ()
Thank you. Do try it..

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 Published by on and last updated on 2017-10-03.