A tangy, sweet and spicy pickle all rolled into one, this Ginger and Tamarind Pickle called Puli inji will have the taste buds tingling. Goes well with almost everything, rice and dal, Roti, bread or can also be served as a dip. My heartfelt thanks to my friend Sujaya Anand who shared this recipe with me.
- 200 gms Ginger
- 5 green chillies
- 4 sprigs curry leaves
- A double beans sized piece of Hing /asafoetida
- 1/4 tsp Haldi/turmeric powder
- 1 tsp Chilly powder
- 3 tbsps tamarind paste
- 5 tbsps oil
- 1 tsp mustard
- 100 gms jaggery
Deskin and wash the ginger thoroughly. Grate or chop fine. Heat the oil in a pan. Add the mustard seeds and after it splutters add finely chopped green chillies, curry leaves, haldi and chilly powder. Toss and immediately add the ginger. Roast on a gentle flame for about five minutes. Add the jaggery, salt and tamarind paste. Mix well. Add half a glass of water and cook the mixture on a slow flame till it turns semi solid. Allow to cool thoroughly before storing.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.