Inji Puli, a delicious,tangy and spicy pickle made from ginger. It's one of the must dish in the sadya menu of onam festival.
Two years back, when we were in Houston, one of our friend invite us for onam feast at their home. That was my first onam feast, i was literally mind blown by the varieties of food that they offered on that day. From her only i came to know about this puli inji and beetroot pachadi.
Both are my absolute favorite and often make them at home as the accompaniment of our meal.
In our home, we make inji pachadi as the side dish of sothi kulambu, for me, this inji puli sounds so similar to that pachadi. Elders in our family always recommend to make and serve inji pachadi with sothi kulambu,since sothi kulambu has lot of coconut in it, the inji pachadi helps to aid digestion well.
In our home, we make inji pachadi as the side dish of sothi kulambu, for me, this inji puli sounds so similar to that pachadi. Elders in our family always recommend to make and serve inji pachadi with sothi kulambu,since sothi kulambu has lot of coconut in it, the inji pachadi helps to aid digestion well.
Guess in sadya menu also, this inji puli is served for the same reason since sadya menu has so many varieties. Always wonder about how wise our ancestors are, the food and the combinations are not only tasty, they act as medicine for many times. Ok, with that thought, will check out the recipe for inji puli.
Procedure
Notes:
Inji Puli | Ginger Pickle
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Condiments | Recipe Cuisine: Indian
Recipe Category: Condiments | Recipe Cuisine: Indian
Ingredients
Ginger - 1/4 cup
Tamarind - a lemon size
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Green chili - 4
Jaggery - 2 tbsp
Salt - to taste
To Temper
Coconut oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Curry leaves - 1 spring
Red chili - 1
Ginger - 1/4 cup
Tamarind - a lemon size
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Green chili - 4
Jaggery - 2 tbsp
Salt - to taste
To Temper
Coconut oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Curry leaves - 1 spring
Red chili - 1
First peel the ginger and cut into small pieces.
Next cut the green chili into small pieces.
Soak the tamarind in water for 20 mins. Heat the pan with coconut oil.
Add the ingredients listed under "To Temper" one by one, let the mustard splutter, then add the ginger and green chili.
Saute in the oil for 5 mins, then extract the tamarind juice from the soaked tamarind and add into the pan. Add turmeric and chili powder.
Next add the salt, mix it well and let it bring into boil. Once it starts to boil, lower the flame and let it simmer for 10-15 mins.
Finally add the jaggery and keep it in the flame for few more mins. Once the oil separates on the sides and the pickle thickens, switch off the flame.
Tasty Puli Inji is ready.
Related: How to make Inji Pachadi
- Adjust the chili powder and chilies as per your preferred taste. The given quantity has mild spice level
- My green chili has very mild spice level.
- Using coconut oil gives great flavor to this recipe. But you can also use sesame seed oil.
- Like hot spices, you can add more or less of jaggery as per your liking. Adding jaggery helps to balance the tanginess and hotness of the pickle.
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