Thursday, February 14, 2013

Puli Ingi/Ginger in tamarind Sauce

                                                                        Puli ingi is nothing but ginger and chillies in tamarind sauce.You can call it a instant pickle because you can prepare immediately and there is no soaking or settling time like in many other pickles."Puli Ingi"is a part of of the Onam festival menu.
My mother used to make it often and we use to enjoy it with curd rice and sometimes even with dosas.

You will Need

  • 100 gms of Ginger
  • 100 gms Green chillies
  • Two tbs of Gingelly Oil
  • Gooseberry size of Jaggery
  • Marble sized ball of Tamarind
  • 1/4tsp of Turmeric powder
  • Salt to taste
  • One tsp of Mustard Seeds
How to
  • Soak Tamarind in hot water for half an hour for best results
  • Extract the pulp three times.Let it not be too watery.
  • Chop the ginger and green chillies in to small pieces.You can shred the ginger if you wish to.
  • Heat oil in a thick Pan crackle mustard seeds.add the chopped ginger and chillies and saute them for a minute.
  • Pour the Tamarind water,salt,turmeric powder,jaggery and allow it to boil.

Let it become thick.switch off cool and store in a dry container.If  refrigerated it stays for three weeks!


RENU said...

looks perfect....superlike.

Janani said...

wow yum I remeber my making make it.Love it with curd nice.super recipe.