Kerala style Inji curry or puli inji or ginger pickle made in the Instant pot…
One of the key dishes in Kerala Sadya is Inji Curry, a ginger-based pickle or chutney that has all kinds of flavour in it- sweet, spicy, gingery and spicy. It aids digestion and balances out the richness of other dishes in the Sadya.
Since it’s like a pickle it’s served in small quantities because of its intense flavour but plays an important role in rounding out the Sadya, absolutely refreshing!
Instant Pot Inji Curry- Puli Inji- Ginger Pickle- Instant Pot Kerala Sadya Recipes
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
- Fresh Ginger, cut into round slices- 1 cup
- Oil- ½ cup for frying ginger
To Roast & Grind
- Dried whole red chilies- 3
- Coriander seeds- 1½ tbsp
- Oil, used for frying ginger- 1 tbsp
Other ingredients:
- Tamarind juice- 3-inch fresh tamarind slice soaked in ½ cup water
- Asafoetida – ⅛ tsp
- Jaggery or Palm sugar grated- 2 tbsp
- Salt- 1½ tsp
For Seasoning:
- Oil, used for frying ginger- 2 tbsp
- Mustard seeds- 1 tsp
Instructions
- Soak 3-inch slice or gooseberry sized fresh tamarind in ½ cup water for 5 minutes.
- After 5 minutes, squeeze the tamarind in water and extract the juice.
- Strain the extract. Keep aside.
- Turn on Instant Pot. Or use a saucepan.
- Select saute setting, at normal temperature.
- Let the pot turn hot.
- Add oil for frying. Let the oil turn hot.
- Add sliced ginger and fry till golden brown.
- Transfer the fried ginger to a plate lined with paper towel. Let cool down.
- In a bowl save the oil used for frying ginger.
- To the stainless steel pot, add 1 tbsp oil used for frying ginger.
- Add coriander seeds & dried red chilies, saute for 3 minutes till they turn aromatic. Let cool down.
- Transfer the fried ginger to a blender jar, add the roasted coriander seeds & dried chilies.
- Grind to a smooth paste, add 2 to 3 tbsp water while grinding.
- Select saute setting at normal temperature and let the inner pot turn hot.
- Add 2 tbsp oil used for frying ginger, add the mustard seeds let it splutter.
- Add the ground ginger mixture, saute in the oil for 3 minutes.
- Add 1½ tsp salt.
- Add tamarind extract and asafoetida, cook for 4 minutes.
- Add the jaggery and combine everything well. Cook for 2 minutes.
- Don't replace jaggery with white sugar, the taste will be different.
- Take the pot from the main pot and let it cool down.
- Transfer to an airtight container, this can be stored in the refrigerator for 2 to 3 weeks.
- This is like a pickle served in Kerala Sadya, serve 1 to 2 tsp with rice.
- It has a a nice gingery aroma along with the tanginess from tamarind & sweetness from the jaggery, an absolute delight. Great for digestion as well.
