PULI INJI (SWEET AND SOUR GINGER PICKLE)

This is another instant pickle recipe that I've learnt from my mother in law which is used during Vishu and Onam Sadya.

This pickle mainly uses ginger and gets its sweet and sour flavor from jaggery (gud) and tamarind (imli).

This one too is quick and easy to make and can be prepared in advance to serve along with the Sadya.

I've made a small quantity of this pickle as I was making it for the first time you can double the recipe to increase the quantity.

I'm sharing with you basic measurements but everyone has different tastes when it comes to pickles some like it sweet. some like it spicy and some like it tangy so you are free to play around with the ingredients to suit your flavor.

INGREDIENTS

1/2 cup  chopped Ginger (adrak)

1-2 chopped green chillies ( hari mirch)

2 table spoons cooking oil

1/4 tea spoon Asafoetida (heeng) powder

1/4 tea spoon red chilli (lal mirch) powder

1/4 tea spoon turmeric (haldi) powder

1/2 tea spoon Black mustard seeds (sarson/ rai)

1-2 dry red chillies (sukhi lal mirch)

10-12 curry leaves (kari patta)

salt to taste

1/2 cup Jaggery (gud)

1/4 cup Tamarind (imli)

METHOD

1. Soak tamarind in 1/4 cup water and keep aside.

2. Wash and peel the ginger and chop it finely.

3. In a pan or kadai heat oil. Add mustard seeds. Once the mustard seeds start spluttering add heeng, dry red chillies and curry leaves.

4. Add the chopped ginger and green chillies.

5. Fry the ginger and green chillies well till the ginger changes colour to light brown.

6. Squeeze out the pulp from the soaked tamarind and strain it.

7. Add the tamarind extract to the pan. Mix well.

8. Add turmeric powder, red chilli powder and salt.

9. Lastly add jaggery and let it melt.

10. Cook for a few more minutes till the mixture becomes thick.

11. Switch off the flame and let it cool completely. Transfer to a glass jar and refrigerate.

PICTORIAL GUIDE

1. Soak tamarind in 1/4 cup water and keep aside.

2. Wash and peel the ginger and chop it finely.

3. In a pan or kadai heat oil. Add mustard seeds. Once the mustard seeds start spluttering add heeng, dry red chillies and curry leaves.

4. Add the chopped ginger and green chillies.

5. Fry the ginger and green chillies well till the ginger changes colour to light brown.

6. Squeeze out the pulp from the soaked tamarind and strain it.

7. Add the tamarind extract to the pan. Mix well.

8. Add turmeric powder, red chilli powder and salt.

 

9. Lastly add jaggery and let it melt.

10. Cook for a few more minutes till the mixture becomes thick.

11. Switch off the flame and let it cool completely. Transfer to a glass jar and refrigerate.

                                   HAPPY COOKING!! 😊