Sunday, August 22, 2010

INJI PULI (Tangy ginger pickle)



This is a must item in sadhya.


INGREDIENTS
Ginger --------------------3 tbsp chopped finely
Tamarind ---------------- 1 medium orange size.(Make a thick paste of tamarind by adding warm water to it).
Red chilly powder------ 3/4 tsp
Jaggery ----------------- 4 medium sized
Sesame seed ----------- 2tsp ( dry roast it and powder it)
Ghee---------------------- 2 tbsp
Green chilly ------------  1 slit lengthwise.
Mustard seed---------- 1/2 tsp
Dried red chilly-------  1
Curry leaves as needed.
Salt as needed.

METHOD
  1. Add ginger , salt and red chilly powder to thick tamarind water and boil it. Keep boiling till the raw smell of tamarind goes and a nice aroma of ginger comes.Add water if needed.
  2. Add jaggery grated .
  3. After the tamarind is fully cooked , add roasted sesame seed powder.
  4. Now, in a pan heat a tbsp of ghee and roast green chilly . Then add the green chilly to the tamarind.
  5. Add a tbsp of ghee in the same pan and splutter mustard, dried red chilly and  curry leaves. Pour this tempering to the tamarind.
  6. Check the seasoning.
  7. Mix it and transfer to a bowl. It should be in semi colloidal form ie, not too thick or too thin.

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