Inji Puli / Ginger Tambuli


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Recipe- 1:
Ginger – peeled and cut into small pieces – 2 cups (250 gms)
Red chillies – 2
Red chilly powder – 1 tbsp
Tamarind paste – 1/2 cup
Jaggery syrup – 1/4 cup
Coriander leaves – 1 strand
Mustard seeds – 1/2 tsp
Oil – 2 tbsp
Salt – to taste
  • Heat oil in a pan and add the chopped ginger pieces
  • Add the red chilly powder and stir well
  • Once the ginger turns a darker brown, let it cool
  • Grind the ginger into a thick paste, do not add water
  • Heat tamarind paste along with jaggery syrup on low flame and bring to boil
  • Add the ginger paste and keep stirring until the mixture boils to a think paste
  • Temper mustard seeds, red chillies, and curry leaves and add to the mixture
Inji puli / Ginger tambuli (Ginger is called SHUNTI in kannada and INJI in tamil)
Ginger – 2 inch piece (fine grated)
Curd – 1 cup (beat it with ½ cup of water)
Salt as requiredFor grinding:

Coconut – 3 tspns
Green chillies – (2 to 3)
Coriander leaves – about 2 tspns
Fenugreek seeds (Methi/ Menthya) – 3 (for added taste, although take care not to add more than this because it will give a bitter taste to the tambuli)
Cumin seeds – ½ tspn

1. Grind all ingredients and add them to the curd. Add salt and grated ginger to this.
2. Mix well and temper this dish with oil, mustard and one red chilli. Cool and add to the curd mixture. Its ready!

3. Another method is to roast all the ingredients, grind them and add it to curd. This also gives a different flavor and tastes really good.

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