Name: Puli Inji (Sweet and Sour Ginger Pickle) recipe by Soumya Sreeraj at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: For making curry : 3/4 cup - Finely chopped ginger; 1/4 Cup - Grated jaggery plus 2 tablespoons; Small lemon sized tamarind; 5 - Green chilies, finely chopped; 1/2 teaspoon - Chilly powder; 1/4 teaspoon - Turmeric powder; 1/8 teaspoon - Fenugreek powder; Asafoetida, a pinch; Salt to taste; 4 tablespoons - Coconut oil; For Seasoning : 1/4 teaspoon - Mustard seeds; 2 - Dry red chilies, broken; 2 Sprig - Curry leaves; 1 tablespoon - Coconut oil

ABOUT Puli Inji (Sweet and Sour Ginger Pickle) RECIPE

Puli inji is a mouth watering sweet and sour ginger pickle served during Sadya (feast) in Kerala. This is prepared using ginger, jaggery and tamarind as the main ingradients . There is a saying that ginger curry is equivalent to 101 curries and the feast is incomplete without this. This curry is served in small portions. As we all know ginger improves digestion that might be the reason for making this as a part of feast.

Ingredients Serving: 6

For making curry : 3/4 cup - Finely chopped ginger
1/4 Cup - Grated jaggery plus 2 tablespoons
Small lemon sized tamarind
5 - Green chilies, finely chopped
1/2 teaspoon - Chilly powder
1/4 teaspoon - Turmeric powder
1/8 teaspoon - Fenugreek powder
Asafoetida, a pinch
Salt to taste
4 tablespoons - Coconut oil
For Seasoning : 1/4 teaspoon - Mustard seeds
2 - Dry red chilies, broken
2 Sprig - Curry leaves
1 tablespoon - Coconut oil

Instructions

Soak the tamarind in 1 1/4 cup of water. Let it sit for some time. Meanwhile you can chop the ginger and green chilies. Squeeze the tamarind into the water to extract the pulp. Strain the tamarind water and keep aside.
Heat coconut oil in pan over medium heat. Add the finely chopped ginger and green chillies, saute over medium low heat until brown.
Now reduce the flame and add the chilly powder, turmeric powder, fenugreek powder and asafoetida powder. Saute for few seconds.
Pour in the tamarind water and let it boil once . Now add the grated jaggery and required salt. Simmer again and stir in between until the tamarind jaggery solution becomes thick and pulpy. Switch the flame off.
Heat oil in a tadka pan. Splutter mustard seeds. Add dry red chillies and curry leaves. Once they turn brown switch off the flame. Pour over the curry.
Allow the puli inji to cool completely. Transfer to a sterilised dry glass jar. Keep it at room temperature for a few hours for the flavours to set in . You can refrigerate the pickle after that.
Serve with rice.

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