Injipuli
Injipuli's theme is one that has captured the attention of people from all walks of life. Whether it is a controversial topic, an influential person or a historical event, Injipuli has managed to generate interest and debate in different communities and social circles. Over the years, Injipuli has been the subject of study, analysis and reflection, which demonstrates its relevance and impact on society and popular culture. In this article, we will explore different aspects related to Injipuli, from its origin and evolution to its influence on the world today.
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| 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. 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, or virunthu by the Tamil community.
See also
References
- ^ 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.
External links
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