Puli Inji / Ginger Pickle in tamarind sauce.

Puli  Inji / Ginger Pickle

Very very tasty tasty.

Yield:  3/4 cup Pickle.

 

Gingelly / Sesame oil : 3 tbsp

Mustard seeds : ¼ tsp

Green Chilly : 4 ( Finely chopped )

Red Chilly : 1 ( broken )

Ginger : ½ cup ( Finely chopped )

Tamarind Paste  : 3 tbsp ( or extract from lemon size tamarind )

Turmeric Powder : 1/4  tsp

Curry leaves : Few.

Fenugreek powder : 1 pinch.

Hing : 2 pinches or a small ball

Jaggery powder : 1 tbsp

Salt to taste

Water : 1 cup

 

        In a tsp of water melt jaggery and filter it to remove sand and dust.

       In Oil temper with mustard seeds . When it stops popping reduce the flame to low and add red chilly, curry leaves and give a stir.  Add Ginger and Green Chillies and   stir fry for few mts without changing the colour of ginger or green chilly.   Ginger should not get fried too much as it may spoil the taste. Add all the other ingredients and cook with closed lid in low flame. 

When it is reduced to thick consistency … it may take 15 mts… Remove from flame.

When it’s cool store in  air tight container.

Serve with curd rice.

Shelf life :

2 days when kept outside

If refrigerated , it stays good for a week.