Puli Inji or Injipuli or Puleenji Recipe

Yields: 1 cup
Preparation Time: 20 Minutes

Dry Tamarind – 1 gooseberry size
Green Chilli – 2 or 3 nos (enough to yield 2 tbsp when chopped finely)
Ginger – 1 to 1 1/2 inch piece (enough to yield 2 tbsp when chopped finely)
Hing or LG Powder – 1/2 tsp
Turmeric Powder -1/4 tsp
Salt – as per taste
Grinding Mixture

Sesame Seeds (White Til or Ellu) – 1 tbsp
Oil – 1/4 tsp
Jaggery – 1 – 1 1/2 tbsp (as per sweetness desired)
Oil -1 1/2 tbsp
Mustard Seeds – ½ tbsp
Urad dal – 1/2 tbsp
Curry leaves – 3 or 4 nos


  1. Soak the tamarind in water for about 20 minutes.
  2. Make a thick pulp with the tamarind and water.
  3. Chop green chillies and the ginger finely.
  4. Heat oil in a kadai or saute pan.
  5. Add mustard seeds and urad dal to the oil.
  6. Once the mustard seeds splutter, add the chopped ginger, green chillies, hing (LG Powder) and salt.
  7. Saute well for 1 minute.
  8. Add the tamarind pulp to the pan and saute well.
  9. Fry the sesame seeds in 1/4 tsp of oil and grind with jaggery.
  10. When the tamarind gravy starts boiling, add the ground sesame seeds and jaggery mixture to it.
  11. Season with curry leaves.
  12. Once the the consistency of the gravy becomes sauce-like, remove it from the heat.
  13. Cool and Serve.


Serve as a side dish like pickle for rice in a traditional food spread on a plantain leaf, or as s side dish for dosa or adai or even chappathi. Basically, you can use puleenji as a pickle.


Puleenji can be made and stored in the refrigerator for even a month. It is used as a pickle.


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