INJI PULI / GINGER TAMBULI

Hi all I am back after a short hiatus. I had been to my hometown on holiday. It was amazing to eat all that great food, getogethers, meeting all my folks just awesome!!!! Bringing some of the great food I had there back home to my blog is one thing I enjoy as it reaches out to all those people who want to do something different in their kitchen. Ginger tambuli or Inji puli is one such dish. It’s made in different ways. It’s very healthy as it’s good for digestion and most of all tasty and quick too. Eat with rice, chapathi anything its tastes great.


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 required

For 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.