Puliyinji ( Ginger, Tamarind dip)

It is  sweet and sour,  a special traditional Kerala pickle prepared during sadyas. 


  1. Fresh ginger chopped finely – 100 gms
  2. Tamarind pulp – 100gms
  3. Green chilly chopped – 3 nos
  4. Turmeric powder – ¼ tsp
  5. Red chili powder – ½ tsp
  6. Jiggery – 100 gms
  7. Salt – as required
  8. Cumin – a pinch
  9. Mustard – ¼ tsp
  10. Red chilly (dry) – 1 ( cut into 3-4 pieces)
  11. Curry leaves – a few
  12. Oil -1 tsp
  13. Water – 2 cups


  1. Wash, peel the skin of ginger and chop it finely (I used a grater).
  2. Soak tamarind in 2 cups of warm water and extract thick juice. Discard the pulp
  3. Heat oil add mustard seeds when it splutter add red chilly pieces, cumin, curry leaves, chopped ginger and green chilly fry them till it becomes crispy ( slight brown) and aroma comes.
  4. Add turmeric powder, chili powder, tamarind extract, salt and jaggery. After it starts boiling, simmer until the gravy becomes thick and oil separates.
  5. After it cools, store it in a dry bottle. You may use this without refrigeration for a week.

It goes well with rice, dosa


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