Inji Puli
An instant pickle which will seduce your taste buds.
Servings 1 cup
Ingredients
- 50 g ginger
- 25 g tamarind(1 gooseberry size)
- 20 g green chilly(4 long less spicy chillies)
- 15 g jaggery
- 2 tsps salt(or as needed)
- 3 tbsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp urad dal
- pinch fenugreek seeds
- few curry leaves
- pinch turmeric powder
- pinch hing/asafoetida
Instructions
- Make a smooth paste of tamarind with 1/4th cup of water and set aside. In the same mixer mince the ginger and chillies together.
- In a sauce pan take 2tbsp of oil preferably coconut oil. Add mustard dal and urad dal. Once it splutters add the fenugreek seeds and curry leaves.
- Next add the minced chilly-ginger, and saute well for about 2 to 3 minutes. Then add the tamarind paste, 1/3rd cup of water, salt, jaggery, hing and turmeric powder. Add another tbsp of coconut oil when most of the water evaporates.
- Heat in a moderate flame, till it oozes out oil. Serve as you would, any pickle.
- Cool down before transferring to a clean dry container.