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Inji Puli
Sweet and Sour Instant ginger pickle
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
- Tamarind / puli – 3 tbsp
- Ginger - 4 tbsp (Finely chopped)
- Jaggery – 4 tbsp powdered
- Turmeric Powder – ¼ tsp
- Mustard Seeds – ½ tsp
- Fenugreek seeds / Methi - 1 tsp
- Chana Dal/ Bengal Gram – 2 tsp
- Green chili - 1 (finely chopped)
- Asafoetida / hing – ¼ tsp
- Curry Leaves - 1 sprig
- Vegetable Oil – 2 tbsp
- Salt to taste
- Red chilli - 2
Instructions
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Soak the tamarind for 15 minutes in 1 cup of hot water. Now drain the water in a separate bowl by removing the pulp and seeds.
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Heat a pan with oil and temper with mustard seeds, red chilli, bengal gram, asafoetida and fenugreek seeds.
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Add curry leaves, chopped ginger, green chilies and saute for a minute.
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Now add the tamarind extract and add turmeric powder, salt and jaggery and mix well. Simmer till it thickens.
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Transfer in a serving bowl and serve it with rice or flat bread.
Recipe Notes
I have added chopped ginger but you can even grate it and make it thicker. You can even use mango ginger in place of normal ginger.