Puli Inji / Inji Curry / Sweet & Sour Ginger Pickle
Servings
4-6
servingsPrep time
10
minutesCooking time
20
minutesCalories
300
kcalToday I made Puli Inji / Inji Curry / Sweet & Sour Ginger Pickle ……….
Inji Curry is a typical side dish which is served in Onam Sadya .
Ingredients
200gm Ginger , finely chopped
4-5 Shallots , sliced
2 Green Chillies , sliced
1tsp Mustard Seeds
1/4tsp Fenugreek Seeds
Curry Leaves
1tbsp Chilli Powder
1tsp Turmeric Powder
3cup Tamarind Water
3-4tbsp melted Jaggery
Salt
Coconut Oil
Directions
I usually buy store bought Tamarind Concentrate . For this recipe I boiled 3cup of Water & added 1tbsp of Tamarind Concentrate .- Boil Tamarind Water in a bowl , keep it on a side .
- Heat some Oil in a pan & add Mustard Seeds .
- Allow the seeds to pop , then add Fenugreek Seeds & Curry Leaves .
- Add Shallots & Green Chillies .
- Stir until Shallots turn light golden brown in colour .
- Add finely chopped Ginger & fry until Ginger turns golden brown in colour .
- Add Chilli Powder & Turmeric Powder .
- Add Tamarind Water , Jaggery & Salt .
- Cook until the liquid is evaporated & You get a thick paste .
- Allow Inji Curry to cool down & then store it in a glass jar .
- Serve Inji Curry with Rice .
Notes
- Inji Curry can be stored inside the fridge for a long time use .
Enjoy !!!!!