Why add shallots to Inji Puli?

Shallots add a caramelized depth and savoury sweetness unique to the Palakkad style, balancing the sharp heat of ginger.

How long does Inji Puli last?

It lasts 10 days at room temperature with extra oil, 1 month in the fridge, and up to a year if frozen.

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'Amma's Palakkad Style Inji Puli'

"Authentic Palakkad Style Inji Puli (ഇഞ്ചി പുളി)Recipe - Kerala Ginger Pickle"

There is a specific kind of magic that happens when ginger, tamarind, and jaggery meet in a hot pan of coconut oil. Inji Puli (ഇഞ്ചി പുളി) is not just a condiment; it is the heartbeat of a Kerala Sadhya. This Palakkad-style version, with its unique addition of shallots, creates a symphony of tangy, spicy, and sweet notes that dance on the tongue. Whether you are prepping for Onam or looking for a soul-soothing accompaniment for curd rice or kanji, this legacy recipe is your ultimate kitchen companion.

Oh, I can practically smell the aromatic goodness of Inji Puli already! It’s amazing how one dish can have so many delightful variations. From the simple comfort of the basic version to the rich complexity of the Varutharacha Inji Puli, and the heartwarming touch of this Palakkad Style—it’s like a journey through my own childhood with pages filled with flavours & memories.

In my home, Inji Puli isn’t just food; it’s a "catacomb of memories." It is the first thing I crave when sickness lingers; that sharp tang and ginger heat act as a healing agent for my soul. It’s a bridge between generations, a recipe lovingly passed down from my Amma, which I have passed on to my daughter, and now I share with you.

'Palakkad Style Inji Puli' – Amma's Special Inji Curry

The Perpetual Steel Dappa: A Legacy of my Amma's Love

My mother’s Inji Puli holds a special space in my heart. Inji Puli is a permanent resident on our dining table: a small steel dappa (container) filled with this dark, oil glistening (longer shelf life) ginger curry. It was a default, perpetual item, every single morning, it was the side dish for my parents' kanji. In our home, Amma’s Sambar and Inji Puli had an "omnipresence"; she would make fresh batches the moment they began to dwindle, ensuring the jar was never empty.

Cooking Classes of Clemmi Thathi over a costly STD Call

Life eventually drifted me toward new traditions. I remember my first Good Friday after marriage, standing in my in-laws' kitchen while my mother-in-law was in the hospital to bystand my sister law who was down with Typhoid. I was cooking the entire Sadhya alone for the first time!

You all might ask a Sadhya for Good Friday? Thats the tradition in our in-laws household. Once the cooking was done, I had called the "Great Clemmi Thathi" (my MIL’s mother) on an expensive STD line(in 90s) to ask about a blouse courier, but the conversation turned into a marathon cooking lesson. She taught me her Quick-Fix Inji Puli and Mathanga Erissery right there on the phone, a call that cost so much it was talked about for years!

While I treasure that quick version and the rich Varutharacha Inji Puli my MIL later perfected, it is Amma’s Palakkad style that remains my soul food. Years later, when I was bedridden with a brutal combination of gastroenteritis and chicken pox, it was this very dish I craved. My loving daughter made it for me with such care and love, serving it with Paal Kanji to soothe my stomach and satiate my mind.

The Soul of the Recipe: Palakkad Style Inji Puli

In the Palakkad tradition, our culinary narrative expands to include shallots—the humble companions to ginger, green chillies, and curry leaves. Every ingredient is meticulously minced into tiny pieces, coming together to create a texture that is as rich as its history. The symphony of flavours unfolds as thick tamarind paste and golden jaggery intertwine with an ensemble of spices.

It is a tantalizing dance of sweet, tangy, and spicy notes, finished with a final, aromatic flourish of asafoetida and toasted fenugreek seeds. This is more than just a condiment; it is a legacy recipe passed down through generations—a true testament to the flavours that define our family and heritage.

Now, it stands as my soul food from my roots passed on to my daughter as an heirloom!!!

Why You Will Love This Recipe

The "Amma" Touch: The addition of shallots adds a caramelized depth unique to the Palakkad style. And its a Family Recipe cooked and served for years.
Digestive Agent: Perfect for heavy feast days or when you're feeling under the weather.
The Perfect Balance: It's a medley of flavours: sour (tamarind), sweet (jaggery), and spice (ginger/chillies).
Nostalgia in a Jar: A taste that reminds you of home and heritage.

Other Inji Puli Variations

Sadhya Inji Puli (Quick Fix Version) – The one I learned over that famous STD call.
Varutharacha Inji Curry – The artisanal, slow-roasted version with an incredible shelf life.
Inji Thayir (Ginger in Yogurt) – A cool, refreshing digestive side dish.

"Ready to cook a grand Grand Kerala Sadhya? Explore more Onam/Vishu Sadhya Recipes here... and bring the authentic taste of tradition to your banana leaf."

Recipe Overview

Cuisine: South Indian (Palakkad/Kerala)
Recipe Type: Condiment / Pickle
Yields: 2 to 2.5 Cups
Servings: 20–25 servings
Difficulty: Intermediate
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Total Time: 50 Minutes

How to Cook Amma's Palakkad Style Inji Puli

Authentic Kerala Inji Curry/ Puli Inji - Amma's Palakkad Style Inji Puli

Ingredients for Palakkad Style Inji Puli

The Base Tempering:

3 tbsp Coconut Oil
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds (Uluva)
2 Dry Red Chillies
1/4 tsp Asafoetida Powder (Kayam)

The Aromatics (The Palakkad Special):

1/2 cup Ginger (finely chopped)
4-5 Green Chillies (cut into rounds)
6-8 Shallots (finely chopped)
A handful of Curry Leaves

The Spices & Seasoning:

1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to your heat preference)
2 tbsp Tamarind Paste (thick extract)
2 tbsp Jaggery (adjust based on tamarind tartness)
Salt to taste
Water as needed

Method - Detailed Cooking Instructions

Step 1 - The Tempering:

Heat 2 tablespoons of coconut oil in a pan. Splutter the mustard and fenugreek seeds. Add dry red chillies and asafoetida, letting them sizzle until fragrant. Let the flame be at low.

Step 2 - Sautéing:

Add the finely chopped shallots, ginger, green chillies, and curry leaves. Sauté until the shallots turn a beautiful golden brown and the ginger is aromatic.

Pro Tip: In the Palakkad style, shallots play a major role in Inji Puli, ensure the shallots and the ginger are minced into tiny pieces.

Step 3 - Spicing it up:

Stir in the turmeric and red chilli powder. Give a quick stir on a very low flame. Add the tamarind paste, jaggery, and salt.

Step 4 - The Simmering:

Pour in enough water to create a thick consistency. Let it simmer on low heat as the jaggery combines well with the spices.

Pro Tip: Simmer until the oil separates and the mixture thickens into a dark, jammy consistency. This ensures the flavours meld perfectly.

Step 5 - Cooling:

Once thickened to your liking, turn off the heat. Let it cool completely before transferring to a glass jar.

'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

Pro Tips and Notes

The Shallots: Don't skip the shallots! They provide a caramelized sweetness that balances the sharp ginger heat.
Tamarind & Jaggery: The hallmark of this dish is the tantalizing blend of sweet, tangy, and spicy notes. Always taste and adjust your jaggery/salt at the final simmer.
The Tempering: The tempering in coconut oil with asafoetida and fenugreek seeds is what provides that signature aroma.

Serving Suggestions

Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf. This versatile dish beautifully complements various meal settings. This recipe effortlessly fits into a traditional Sadhya spread, adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
My personal Favourites: Pairs beautifully with Paal Kanji (Coconut milk rice porridge) or Curd Rice. So simply serve it with Kanji (Rice Porridge)
Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.

Storage Suggestions

Proper storage is the secret to keeping Inji Puli fresh and flavourful. Because it is essentially a cooked preserve, much like a traditional pickle. Its shelf life depends heavily on the moisture content and the oil used.

Room Temperature: If cooked properly (until the oil separates) and kept in a cool, dry place, it can stay fresh for up to a week or even 10 days. To ensure this, always use an extra bit of oil during the final stage of cooking and strictly use only a clean, dry spoon for serving.
Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
Freezer: For long-term preservation, you can freeze Inji Puli for 3 months to a year. It holds its flavour remarkably well. When you’re ready to use it, simply thaw the required portion and reheat it gently with a tiny splash of water to restore its jammy consistency.

Storage Container:

Use only Glass, Porcelain, or Ceramic jars for long-term storage.
The "No-Metal" Zone: Avoid using steel, aluminium, or copper containers for storing. Over time, the acidic nature of the tamarind and salt will start "pitting" the metal and react with the condiment. A traditional Bharani (ceramic jar) is the most apt one!

Pro Tip: Like any good perfectly cooked pickle, an extra layer of coconut oil (my Mother suggests gingelly oil though!) on top acts as a natural seal, protecting the ginger from air and moisture, which significantly extends its life.

Palakkaddan Inji Puli' – A classic version from my Amma's Kitchen

FAQs

Q: Why do you add shallots in the Palakkad style?

Shallots add a layer of savoury sweetness and texture that sets the Palakkad version apart from the basic Inji Puli recipes.

Q: Can I use white sugar or cane sugar instead of jaggery?

While you can use cane sugar as a substitute, Jaggery (Gud/Sarkara) is traditional used which provides a deep, earthy, and sweetness that balances the sharp acidity of the tamarind in a way that refined sugar cannot. If you want that authentic Sadhya Style dark, jammy glaze and complex flavour profile, jaggery is the essential choice. If you must use a substitute, dark brown sugar is the next best option to mimic that molasses-like depth.

Q: Can I use tamarind water instead of paste?

Yes, just use very thick tamarind extract and simmer it longer to reach the desired thickness.

Q: Is this dish spicy?

It has a kick from the ginger and chillies, but the jaggery and tamarind mellow it out into a balanced condiment.

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"Love this recipe? There are hundreds more waiting for you! Discover more culinary treasures from God’s Own Country here…"

A Journey of Flavour and Love

Whether it's a grand celebration or a simple meal, this Palakkad Style Inji Puli brings a touch of tradition and a burst of flavours to your table. As you whip up these Inji Puli variations, remember that you're not just following recipes – you're creating a tapestry of flavours that's woven with cherished memories and cultural heritage. So, step into the kitchen with a dash of nostalgia and a pinch of love, and let the aromas guide you on this culinary expedition. Palakkad Style Inji Puli, a recipe lovingly passed down through generations, is surely going to be a great addition to your Onam Sadhya.

Planning your own grand feast and feeling a bit overwhelmed? Don't worry, I’ve got you covered! Grab my ebook What I Cook for Onam for a complete guide to a traditional, stress-free Sadhya that tastes just like home."

Happy cooking!

CHAKKA AVIYAL - JACK FRUIT AVIYAL

"Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo. Shredding the beauty and bounty announcing the arrival of New Year in South India. Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home. Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.

When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households. A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak. Even the market would be loaded with Jack fruit & Mangoes. Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes. Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season. So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?

In a long list of side dishes served in a Sadhya, 'Aviyal' takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection. Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal. Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes. It is normally prepared with Raw Jack fruit & Mangoes. Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.

CHAKKA AVIYAL - JACK FRUIT AVIYAL

Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root. You can add it to a variety of dishes, such as curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc., The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help. Jackfruit is green when unripe, with soft and not so-yellow interior. Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Aviyal. It should have Fruit Pods and the seeds should be soft too.

During the season where chakka or jackfruit is available aplenty, think up of unique ways to cook th...

Read more at: https://www.onmanorama.com/food/mrs-k-m-mathew/2018/06/30/chakka-aviyal.html

For more SADHYA Recipes, click here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL

Name: Authentic Palakkad Style Inji Puli Recipe (ഇഞ്ചി പുളി)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2.5 cups
Cuisine: South Indian
Ingredients: 3 tbsp Coconut Oil; 1/2 tsp Mustard Seeds; 1/4 tsp Fenugreek Seeds (Uluva); 2 Dry Red Chillies; 1/4 tsp Asafoetida Powder (Kayam); 1/2 cup Ginger (finely chopped); 4-5 Green Chillies (cut into rounds); 6-8 Shallots (finely chopped); 1 handful Curry Leaves; 1/2 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 2 tbsp Tamarind Paste (thick extract); 2 tbsp Jaggery; Salt to taste; Water as needed

CHAKKA AVIYAL - JACK FRUIT AVIYAL

INGREDIENTS :

For Chakka Aviyal:

Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste
Sugar - a Pinch

To Grind :

Green Chillies - 4–5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

To Clean & Cut the Raw Jack Fruit:

Cut open the unripe/raw Jackfruit, remove the centre core(which has latex).
Cut through the rags and remove the Fruit Pods along with the Seeds.
Can use few soft rags sticking on to the fruit pods for cooking.
Cut open the Fruit Pods and remove the seeds from the pods, discard the soft seed shells, then clean & peel the Jackfruit Seeds.
Chop the Fruit Pods and the soft Seeds & keep them aside.

To Clean & Cut the Jack Fruit Seeds:

Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
Peel off the white shell from the Jackfruit Seeds.
Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
Cut the Seeds into small pieces, wash and keep it aside.

For Chakka Aviyal:

CHAKKA AVIYAL - JACK FRUIT AVIYAL

Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt.
Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two.
Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
Once the Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked.
Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
Immediately add Grated Coconuts, Curry leaves and give a quick stir.
Fry this on a very low flame for about a minute.
Grind this coarsely and keep it aside.
Add the coarsely ground Coconut Mix and mix well.
Leave this on a low flame for a few minutes, or until the raw flavour goes.
Pour in the Curd and give a quick stir.
Add a pinch of Sugar and mix well.
Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice.
Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.

NOTES :

Do not overcook the ingredients for this Aviyal.
I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.
Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal. Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
Adjust the amount of Raw Mangoes to suit your preference of tanginess.
Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
Chakka Aviyal is a semi-dry dish. Adjust the consistency accordingly.
Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

Palakkad Style Olan made with vibrant orange pumpkin and green beans, served in a bowl, with fresh pumpkin pieces on the side.

Traditional Palakkad Style Olan Recipe – Yellow Pumpkin and Green Beans in Creamy Coconut Milk

"Palakkadan Olan (പാലക്കാടൻ ഓലൻ) – A Simple, Creamy Kerala Dish for the Perfect Sadhya"

Discover the authentic Palakkadan Olan (പാലക്കാടൻ ഓലൻ) recipe, a staple of ready for Kerala Vishu 2026 Season. This mild, creamy dish features yellow pumpkin and long beans simmered in luscious coconut milk, finished with the earthy aroma of fresh curry leaves and coconut oil. Perfect for those seeking a traditional, gluten-free, and vegan Kerala side dish that balances the bold spices of a festive feast.

Olan is one of the simplest yet essential dishes in traditional Kerala cuisine, specifically a vital component of the grand Onam Sadhya. It’s known for its mild flavours, making it the perfect companion for enhancing the taste of other vibrant dishes in a Sadhya spread. Unlike heavily spiced dishes, Olan boasts a creamy texture, subtly enriched by the natural sweetness of yellow pumpkins and ash gourds, with a luscious touch of coconut milk. Whether it’s served during festive occasions or enjoyed as a side dish for a regular meal, Olan always hits the spot.

Olan is the understated elegance of a Kerala meal. While the Sambar is bold and the Inji Puli is sharp, Olan is there to soothe the palate. In my kitchen, Olan isn't just a recipe; it's a testament to how the simplest ingredients, vegetables, salt, and coconut can create something profoundly comforting.

History and Origin

Historically, Olan belongs to the heart of Kerala’s agrarian culture. It relies on "native" gourds like Ash Gourd (Elavan) and Mathan (Pumpkin) which grow abundantly in backyard gardens. While South Kerala versions often include red cowpeas (Vanpayar), the Palakkad style, often focusing on two simple ingredients - yellow pumpkin and long beans.

Variations of Olan

Madhya Thiruvithamkoor Style Olan

Madhya Thiruvithamkoor Style: In the regions of Kottayam, Pathanamthitta, Alappuzha, and parts of Kollam and Idukki, Olan is made using ash gourd, yellow pumpkin, and cowpeas or red beans with a generous amount of coconut milk.
"Try the Madhya Thiruvithamkoor Style Olan for a different take".
Palakkad Style: This version, which we’ll explore today, is slightly different. It skips the cowpeas and focuses solely on yellow pumpkins, ash gourds (though many households omit this too), and long green beans. Cooked with slit green chillies and laced with fresh coconut milk, it’s a masterclass in simplicity. In some cases, the dish is even made without coconut milk, making it a simpler yet equally delicious option (when cooked for a weekday lunch).

My Nostalgia: A Handiwork of Love

My most vivid memory of a full Onam Sadhya (ഓണം സദ്യ) is set in a small, serene village in Palakkad (Palakkadu Kukgramam), a rare, once-in-a-lifetime experience at my grandmother’s house that remains etched in my mind.

However, when it comes to the "best" Olan, it always leads back to my Mom. In our home, Olan wasn't just for grand festivals; it was a celebration of what was fresh. Whenever we had a batch of Mathanga (Squash) and a lucky handful of long beans, Mom would whip this up for lunch. What makes a Sadhya at our home truly special, though, is the handiwork of both my Mom and Dad working side-by-side in the kitchen. That partnership is the secret ingredient in every bowl I make today. And I hold those memories close to my heart!

Planning your Vishu Feast? Check out my Sadhya Planning Guide for more heirloom tips!

Why You Will Love This Palakkad Style Olan Recipe

Onam/Vishu Essential: The perfect creamy subtleness to spicy dishes.
Quick & Easy: Goes from prep to plate in under 30 minutes.
Vegan & Gluten-Free: Naturally inclusive for all your guests.
Mild & Creamy: Its subtle flavours balance out spicier dishes, offering a creamy and comforting side to any meal.
Versatile: Enjoy it during Onam Sadhya or any regular meal, this Olan is a simple, wholesome addition to your table.
Authentic Palakkad Taste: No unnecessary spices—just pure simplicity.

Explore a wide range of Sadhya Dishes, here...