Authentic Ginger Tamarind Recipe – South Indian Puli Inji Paste

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger Tamarind Recipe – South Indian Puli Inji Paste

Hey everyone! Today, I’m sharing a recipe that’s been passed down in my family for generations – Puli Inji. It’s a vibrant, tangy, and slightly spicy ginger-tamarind paste that’s a staple in South Indian cuisine. Honestly, once you make this, you’ll wonder how you ever lived without it! It adds such a unique depth of flavour to so many dishes.

Why You’ll Love This Recipe

This Puli Inji isn’t just about amazing flavour; it’s about convenience too. Having a jar of this paste on hand means you can whip up sambars, rasams, and even some chutneys in a fraction of the time. It’s a little bit of work upfront, but trust me, the payoff is huge. Plus, the aroma while it’s simmering is just heavenly!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup Tamarind (Puli)
• 1 cup Ginger (Inji), roughly chopped
• 4 tablespoons Oil
• 1 teaspoon Mustard seeds
• 5 pieces Dry red chillies
• ½ teaspoon Asafoetida (Hing)
• 1 sprig Curry leaves
• 6 pieces Green chillies, slit
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• ½ cup Jaggery powder
• 1 teaspoon Roasted fenugreek powder

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Tamarind: Good quality tamarind is key. You want it to be pliable and not too brittle. I prefer using the block form and extracting the pulp myself – it just tastes fresher.
• Ginger: In South India, we often use a variety called ‘Allam’ which has a particularly strong flavour. But any fresh ginger will work beautifully. Older ginger tends to be more fibrous, so peel it well.
• Spice Level: South Indian cuisine varies a lot in spice levels. Feel free to adjust the number of green and red chillies to your liking. My grandmother always made hers quite fiery!
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour that’s essential to South Indian cooking. It also aids digestion. A little goes a long way, though.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 2 cups of hot water for about 30 minutes. This helps to soften it and makes extracting the pulp much easier. I usually just pop it in a bowl and let it sit while I prep the other ingredients.
2. Once the tamarind is softened, squeeze it well with your hands to extract the pulp. Then, strain it through a sieve to get about 2 cups of smooth tamarind extract. Set this aside – it’s the base of our Puli Inji!
3. Peel and julienne the ginger. You can also finely chop it using a knife or a food processor, but I like the texture of julienned ginger in the final paste.
4. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the dry red chillies and asafoetida. Be quick – they can burn easily!
5. Now, add the chopped ginger and sauté until it turns golden brown. This takes about 5-7 minutes. Keep stirring to prevent it from sticking.
6. Toss in the green chillies, curry leaves, and turmeric powder. Fry for another minute until fragrant.
7. Pour in the tamarind extract, add the red chilli powder and salt. Bring the mixture to a boil, then reduce the heat and simmer for about 10-12 minutes, or until it reduces by about half.
8. Stir in the jaggery powder and roasted fenugreek powder. Continue to cook, stirring constantly, until the mixture thickens to a glossy, jam-like consistency. This usually takes another 5-7 minutes.
9. Finally, remove the pan from the heat and let the Puli Inji cool completely before transferring it to an airtight container.

Expert Tips

• Use a heavy-bottomed pan to prevent sticking and burning.
• Don’t rush the simmering process. Slow and steady is the key to developing the flavours.
• Taste and adjust the salt and jaggery as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Simply ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Adjusting Spice Level: For a milder Puli Inji, reduce the number of green and red chillies. For a spicier kick, add a few more!
• Festival Adaptations: This is often made during Makar Sankranti and Pongal in South India. Some families add a pinch of turmeric to the tempering for extra colour.
• Using different types of Jaggery: I love using a dark, unrefined jaggery for a richer flavour, but you can use any type you prefer.

Serving Suggestions

Puli Inji is incredibly versatile! You can use it in:

• Sambar
• Rasam
• Chutneys
• As a marinade for vegetables or meat
• Even mixed with rice and a little sesame oil for a quick and flavourful meal!

Storage Instructions

Store the cooled Puli Inji in an airtight container in the refrigerator. It will keep for up to 2 weeks.

FAQs

What is Puli Inji and what is it used for?

Puli Inji is a South Indian ginger-tamarind paste used to add a tangy, spicy, and flavourful kick to various dishes like sambar, rasam, and chutneys.

Can I use tamarind concentrate instead of soaking and extracting pulp?

You can, but the flavour won’t be quite as fresh and complex. If using concentrate, start with about 1/2 cup and adjust to taste.

How can I adjust the consistency of the Puli Inji?

If it’s too thick, add a tablespoon or two of hot water. If it’s too thin, simmer for a few more minutes.

What is the best way to store homemade Puli Inji?

Store it in an airtight container in the refrigerator for up to 2 weeks.

Can I freeze Puli Inji for longer storage?

Yes! You can freeze it in small portions for up to 3 months. Just thaw it in the refrigerator before using.

Enjoy making this delicious and versatile Puli Inji! Let me know how it turns out in the comments below. Happy cooking!