Puli Inji
Sweet and sour pickle made of ginger, green chillies, jaggery and tamarind
Ingredients
- Oil - 1/4 cup
- Mustard seeds - 1 tsp
- Split urad dal - 1 tsp
- Dried red chillies - 1 broken
- Asafoetida / Hing / Kaayam - 1/4 tsp
- Curry leaves - few
- Ginger - 1/4 cup finely chopped
- Green chillies - 5 to 6
- Tamarind - 1 lemon size
- Turmeric powder - a pinch
- Red chilly powder - 1 tsp
- Jaggery - 1 tsp
- Salt - to taste
Instructions
- Soak tamarind in 1 cup hot water. Extract the pulp and set aside.
- Heat oil and add mustard seeds. When it splutters, add urad dal, red chillies, curry leaves and hing. Fry till dal turns golden.
- Now add ginger and green chillies. Saute the ginger and chillies on medium heat until turns reddish-brown color.
- Then add tamarind water, turmeric powder, red chilly powder, jaggery and salt. Mix well and bring to boil.
- Continue cooking in medium heat until the mixture becomes thick. When cool, transfer to a container.
Notes
- You can either use coconut oil or gingelly oil. I have used gingelly oil here.
- Adjust the amount of green chillies and red chilly powder according to your spice level.
- If the pickle turns out very spicy, add little more jaggery and adjust it.