Puli Inji (Sweet & Sour Ginger Pickle)
In Chennai, I attended a family function two weeks before. A professional cook was arranged to cook for the function. The entire menu made by her was simply mind blowing. Out of all the items this Puli Inji made of Ginger, Green chillies and Tamarind became the super hit. She made it in a jiffy and taught us the easiest and tastiest way to do this traditional pickle. It is an awesome accompaniment for rice, roti, dosa, pongal and idlis. Just spread it on chapathis and pack for lunch...
Pre time: 10 mins
Cooking time: 10 mins
Ingredients for making Puli Inji:
Ginger 100 gms
Green chillies 15
Tamarind a lemon size
Salt to taste
Gingelly / Sesame oil 4 tb spoons
Asafoetida powder 1/2 tea spoon
Roasted fenugreek powder 1 tea spoon
Jageery powder 2 tb spoons
Mustard seeds, chana dal and 2 red chillies for tempering
How to make Puli Inji?
Wash the ginger mud free, peel off the skin and chop them to thin slices.
Remove the seeds or wee if any thing from tamarind
Dry roast 2 tea spoons of fenugreek to golden brwon, powder it and keep aside.
In a mixie jar add ginger, green chillies, tamarind, jagerry, salt and grind to paste.
If needed add little water.
Heat a heavy bottomed pan with oil.
Do the tempering with mustard seeds, chana dal and red chillies.
Once the dal becomes brown add the asafoetida powder, turmeric powder and transfer the paste to the pan.
Keep on stirring in medium flame.
In few minute it will become thick and glossy like jam and you can see oil separating out from the stuff.
Add the fenugreek powder and switch off the stove.
You can refrigerate it and use this even for a month.
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