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inji puli

Inji Puli

Sweet and Sour Instant ginger pickle

Course Side Dish
Cuisine Indian
Keyword pickle
Prep Time 15 minutes
Cook Time 20 minutes
Author Priya Shiva

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

  1. 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.

  2. Heat a pan with oil and temper with mustard seeds, red chilli, bengal gram, asafoetida and fenugreek seeds.

  3. Add curry leaves, chopped ginger, green chilies and saute for a minute.

  4. Now add the tamarind extract and add turmeric powder, salt and jaggery and mix well. Simmer till it thickens.

  5. 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.
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