Puli Inji

Puli Inji is a sweet and sour ginger pickle. It is one of the important appetizers in a Kerala menu.

Recipe Source: chitrasfoodbook.com

INGREDIENTS:

• Ginger - 1/4 cup ( peeled & finely chopped)
• Tamarind – Big gooseberry size (or 1/2 teaspoon of tamarind paste)
• Green chilli - 2 ( finely chopped)
• Red chilli powder - 1/2 - 1 teaspoon
• Turmeric powder - a pinch
• Grated jaggery - 2 tablespoons
• Salt & water - as needed
• Roasted & ground methi seeds powder - 1/4 teaspoon

To temper

• Coconut oil - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Urad dal - 1/2 teaspoon
• Red chilli - 1
• Curry leaves - a few

METHOD:

1. Soak tamarind in 1 cup of water.(I used half a teaspoon of tamarind paste and mixed it with water)
2. In a kadai,take the tamarind extract and add turmeric powder, salt, red chilli powder and jaggery. Allow it to boil well for 5 minutes
3. In another kadai, heat coconut oil and temper mustard seeds, urad dal, curry leaves, pinched red chillies, green chillies and finely chopped ginger. Saute well till ginger turns golden brown
4. Add this to the boiling tamarind mixture and add little water if required. Allow it to boil till the mixture thickens.Lastly add the methi seeds powder.Mix well & switch off the flame.Let it cool
5. Store in an air tight bottle and can be refrigerated 

Check out my Onam Sadhya inspired Kerala Lunch Menu