 | This article needs additional citations for
verification. (October 2016) |
| Alternative names | Puli inji |
|---|---|
| Type | Curry |
| Place of origin | India |
| Region or state | Kerala |
| Main ingredients | Ginger, green chillies, jaggery |
Injipuli is a dark brown sweet-sour and spicy pickle made of ginger, tamarind, green chillies and jaggery mainly prepared in Kerala during Onam. [1] It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India.
It is served as part of the Sadhya, [2] or virunthu by the Tamil community.
- ^ Nita Satyendran (10 September 2010). "Onam on a leaf". The Hindu. Retrieved 14 March 2018.
- ^ Desk, Lifestyle (24 August 2018). "Onam 2018: All the delicacies that make up the very vast Onam sadhya feast". The Indian Express. Retrieved 20 September 2018.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
| This article needs additional citations for
verification. (October 2016) |
| Alternative names | Puli inji |
|---|---|
| Type | Curry |
| Place of origin | India |
| Region or state | Kerala |
| Main ingredients | Ginger, green chillies, jaggery |
Injipuli is a dark brown sweet-sour and spicy pickle made of ginger, tamarind, green chillies and jaggery mainly prepared in Kerala during Onam. [1] It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India.
It is served as part of the Sadhya, [2] or virunthu by the Tamil community.
- ^ Nita Satyendran (10 September 2010). "Onam on a leaf". The Hindu. Retrieved 14 March 2018.
- ^ Desk, Lifestyle (24 August 2018). "Onam 2018: All the delicacies that make up the very vast Onam sadhya feast". The Indian Express. Retrieved 20 September 2018.
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| This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |