Home Puli Inji / Inji Curry / Sweet & Sour Ginger Pickle
30 min. Medium

Puli Inji / Inji Curry / Sweet & Sour Ginger Pickle

Puli Inji / Inji Curry / Sweet & Sour Ginger Pickle

Recipe by Suby Nishal
Servings

4-6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal

Today 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 !!!!!

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