Authentic Dates Puliyinji Recipe – Sweet & Spicy South Indian Relish

Last Updated on 4 months by Neha Deshmukh

Authentic Dates Puliyinji Recipe – Sweet & Spicy South Indian Relish

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Dates Puliyinji. It’s a sweet, tangy, and spicy South Indian relish that’s just bursting with flavour. Growing up, my grandmother always had a jar of this in the fridge, and it was the perfect accompaniment to everything from rice to idlis. I first tried making it myself when I moved away from home, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Dates Puliyinji (also sometimes called ‘Pulikaichal’ depending on the region) is a little different from the more common tamarind-based versions. The dates add a unique sweetness and depth that’s just divine. It’s a fantastic way to add a flavour punch to your meals, and it keeps well in the fridge for up to two weeks – if it lasts that long! It’s surprisingly easy to make, and the result is a truly authentic taste of South India.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup Chopped dates (about 150g)
• 2 tbsp Finely chopped ginger (about 20g)
• 1 Green chilli, chopped (adjust to your spice preference)
• 2 tbsp Jaggery powder (about 30g)
• 1 tbsp Tamarind paste (about 20g)
• 1 tbsp Kashmiri chilli powder (about 10g)
• 0.25 tsp Turmeric powder (about 1g)
• 0.5 tsp Asafoetida (kayam) (about 2g)
• 0.5 tsp Mustard seeds (about 2g)
• 1-2 Dry red chilli
• Curry leaves (a small handful)
• Salt to taste
• 2 cups Water (480ml)
• Oil for tempering (about 2 tbsp)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Dates: Don’t underestimate the power of dates here! They provide a natural sweetness and a lovely texture. Medjool dates work beautifully, but any soft, plump dates will do.
• Kashmiri Chilli Powder: This isn’t about heat; it’s about colour. Kashmiri chilli powder gives the Puliyinji a gorgeous, vibrant red hue without making it overly spicy.
• Asafoetida (Kayam): This might smell a little funky on its own, but trust me, it’s essential! Asafoetida adds a unique umami flavour that’s characteristic of South Indian cooking. It also aids digestion – a little bonus! If you can’t find it, I’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s soften those dates. Pop the chopped dates into a pan with 2 cups of water and cook over medium heat for about 5-7 minutes, until they’re nice and soft.
2. While the dates are cooking, heat a little oil in a separate pan. Add the finely chopped ginger, green chilli, and a generous handful of curry leaves. Sauté for 2-3 minutes until everything is fragrant. Your kitchen should smell amazing right about now!
3. Now, add the Kashmiri chilli powder, turmeric powder, asafoetida, and salt to the pan. Cook for another 2-3 minutes, stirring constantly, until the oil starts to separate from the spices. This is a key step – it really brings out the flavours.
4. In a small bowl, mix the tamarind paste and jaggery with 2 cups of water. Pour this mixture into the spice pan and let it simmer for 5-7 minutes.
5. Add the cooked dates to the tamarind-spice mixture. Give everything a good stir and adjust the seasoning to your liking. You want a beautiful balance of sweet, sour, and spicy!
6. Time for the tadka (tempering)! Heat a little more oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the dry red chillies (broken into pieces) and curry leaves. Fry for a few seconds, then pour this fragrant oil over the Puliyinji and mix well.
7. Finally, let the Puliyinji cool completely before storing it in an airtight container. It actually tastes even better the next day!

Expert Tips

• Don’t skip the tempering! It adds a wonderful aroma and flavour.
• Taste as you go and adjust the sweetness and sourness to your preference.
• Using good quality jaggery makes a big difference.

Variations

• Spice Level: For a milder Puliyinji, reduce or omit the green chilli. For a fiery kick, add another chilli or a pinch of cayenne pepper.
• Festival Adaptations: This is a staple during Pongal and Onam celebrations in South India. It’s often served as part of a festive sadya (feast).
• Regional Variations: In Tamil Nadu, you might find versions with sesame oil used for tempering. Kerala style often includes a touch of coconut oil. My friend’s family in Kerala adds a tiny bit of grated coconut to the mixture – it’s delicious!

Serving Suggestions

Puliyinji is incredibly versatile! Here are a few ideas:

• Serve it with hot steamed rice and a dollop of ghee.
• It’s fantastic with idli, dosa, or vada.
• Use it as a side dish with sambar and rasam.
• Even a small spoonful with curd rice is heavenly.

Storage Instructions

Store the cooled Puliyinji in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks.

FAQs

1. What is Puliyinji and what is its cultural significance?

Puliyinji is a traditional South Indian relish made with tamarind, jaggery, and spices. It’s a staple in many South Indian households and is often served during festivals and special occasions. It represents a harmonious blend of flavours – sweet, sour, and spicy – which is symbolic of life itself!

2. Can I use date paste instead of chopped dates? What adjustments should I make?

Yes, you can! Use about ¾ cup of date paste. You might need to reduce the amount of water slightly, as date paste is more concentrated.

3. How can I adjust the sweetness and sourness levels in the Puliyinji?

Easy! Add more jaggery for sweetness and more tamarind paste for sourness. Start with small additions and taste as you go.

4. What is asafoetida (kayam) and can I substitute it?

Asafoetida is a resin with a pungent aroma that adds a unique umami flavour. If you can’t find it, you can try substituting with a pinch of garlic powder or onion powder, but it won’t be quite the same.

5. How long does Puliyinji typically last in the refrigerator?

Puliyinji will stay fresh in the refrigerator for up to 2 weeks, stored in an airtight container.

6. Can this Puliyinji be frozen for longer storage?

Yes, you can freeze it! Store it in a freezer-safe container for up to 2-3 months. Thaw completely before serving.

Enjoy making this delicious Dates Puliyinji! I hope it brings a little bit of South Indian sunshine into your kitchen. Let me know how it turns out in the comments below!