14 Traditional Kerala Sadya Recipes for Beginners

11. Puli Inji (Tamarind-Ginger Relish)

Puli Inji is a concentrated sweet-sour-hot ginger preserve that’s used sparingly on the Sadya to brighten the palate. It starts with finely chopped or grated ginger cooked down with jaggery and tamarind, and balanced with salt and a hint of chili. The texture is jammy; a small spoonful provides a sharp counterpoint to mild dishes. Because its flavors are intense, a little goes a long way. Making Puli Inji requires patience to reduce the mixture without burning and to achieve the right sweet-tart equilibrium. For beginners, use fresh ginger and light jaggery if available. Taste as you reduce and keep a small jar refrigerated — it keeps for weeks and improves as flavors meld. Learning Puli Inji strengthens your sense of balance in Kerala cuisine: how a small, concentrated condiment shapes the whole meal experience.