Pickles are spicy preparations of various vegetables & fruits. They are accompaniments of South Asian meals and are indispensable elements of sadya. Puli inji is a sweet-spicy pickle made of ginger.
INGREDIENTS
Coconut oil / Any refined oil - 1/4 cup
Ginger - 500 gm
Green chillies - 5-6
Curry leaves - 2 twigs
Mustard seeds - 1 tsp
Dried red chilli -2-3
Tamarind - slightly more than a gooseberry size
Red chilli powder - 1-2 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder / Fenugreek seeds - 1/4 tsp / 1/2 tsp
Asafoetida - 1/4 tsp
Jaggery - 2-3 Tbsp
Salt - As required
METHOD
Cut the ginger into thin circular slices. Chop the green chillies and set aside. Soak the tamarind in water and keep aside.In a pan heat half of the oil. You can use any oil of your taste. For authentic Kerala taste use coconut oil. When the oil is hot add the sliced ginger. Roast them in a medium flame till the aroma comes and it gets a nice brown even coating. The pieces will be crisp. Let it cool a bit. Now grind it into a fine powder in a mixer. Then slowly add the tamarind pulp to the powdered ginger and make it into a paste.
Again in the same pan heat the rest of the oil. Splutter mustard seeds, red chillies and curry leaves. If you are using fenugreek seeds add now.Now add the chopped green chillies. Saute it for a couple of seconds. Now add the ginger-tamarind paste and add 1/4 cup water. Add the red chilli powder, turmeric powder, fenugreek powder (if not using seeds), asafoetida & salt. When it starts to boil add the jaggery. The amount of chilli powder and jaggery can be adjusted according to taste. Remove from the heat source when the mixture becomes almost thickened. When it is thoroughly cooled transfer into dry, clean, air tight container. store it in refrigerator.
INGREDIENTS
Coconut oil / Any refined oil - 1/4 cup
Ginger - 500 gm
Green chillies - 5-6
Curry leaves - 2 twigs
Mustard seeds - 1 tsp
Dried red chilli -2-3
Tamarind - slightly more than a gooseberry size
Red chilli powder - 1-2 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder / Fenugreek seeds - 1/4 tsp / 1/2 tsp
Asafoetida - 1/4 tsp
Jaggery - 2-3 Tbsp
Salt - As required
METHOD
Cut the ginger into thin circular slices. Chop the green chillies and set aside. Soak the tamarind in water and keep aside.In a pan heat half of the oil. You can use any oil of your taste. For authentic Kerala taste use coconut oil. When the oil is hot add the sliced ginger. Roast them in a medium flame till the aroma comes and it gets a nice brown even coating. The pieces will be crisp. Let it cool a bit. Now grind it into a fine powder in a mixer. Then slowly add the tamarind pulp to the powdered ginger and make it into a paste.
Again in the same pan heat the rest of the oil. Splutter mustard seeds, red chillies and curry leaves. If you are using fenugreek seeds add now.Now add the chopped green chillies. Saute it for a couple of seconds. Now add the ginger-tamarind paste and add 1/4 cup water. Add the red chilli powder, turmeric powder, fenugreek powder (if not using seeds), asafoetida & salt. When it starts to boil add the jaggery. The amount of chilli powder and jaggery can be adjusted according to taste. Remove from the heat source when the mixture becomes almost thickened. When it is thoroughly cooled transfer into dry, clean, air tight container. store it in refrigerator.
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