Petitchef

Puli inji /inji puli /sweet & sour ginger pickle

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
Ginger : 1/2 cup /200 g /0.55 libra (finely chopped)

Tamarind pulp (concentrated) :1 cup or Tamarind : 250 g /2 lemon sized

Green Chilly : 4 /100 g (finely chopped)

Turmeric Powder : 1/4 teaspoons

Red Chilly Powder : 1/2 teaspoons

Mustard seeds : 1/2 teaspoons

Small onion : 5 (finely chopped) (Optional)

Dry Red Chilly : 2-3 (broken)

Jaggery : 1/4 cup /50 g or according to taste

Curry leaves : 2 sprig

Coconut Oil  : 3 tablepsoons

Salt to taste

Preparation

  • Soak the tamarind in 1 cup of hot water for a 10-15 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract.
  • Peel the ginger and chop finely, pour the chopped ginger into salt water and keep it there for 5 minutes,and drain it.
  • Heat coconut oil in a kadai and fry the ginger until its brown. Remove the fried ginger on to tissue paper to remove the oil and keep it aside.
  • Grind the fried ginger in a mixer grinder to get it finely crushed. Take a kadai and pour the tamarind juice,add salt,chilly powder and turmeric powder and combine well.
  • Bring to boil, Reduce the flame to low and cook for 10 minutes,so that the gravy gets thick. Add 1 cup of hot water with jaggery and mix well,filter it and keep that aside.
  • Heat oil in a pan,add mustard seeds, when it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour.
  • Pour this mixture to the cooked tamarind water. Add the crushed ginger and jaggery water , reduce the flame allow the mixture to boil to a thick consistency.
  • Cool and transfer to the bottle.

Photos

Puli Inji /Inji Puli /Sweet & Sour Ginger Pickle, photo 1Puli Inji /Inji Puli /Sweet & Sour Ginger Pickle, photo 2





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