Inji Puli Milagai Oorukai

by HEMALAKSHMAN
Home made Sweet & Sour Ginger Pickle
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
  • Washed and chopped Green chillies : 10 to 15 [20 to 30 gm] -
  • Fresh ginger : 2” to 3” piece , [20 to 30 gm] (Peeled, washed and chopped) -
  • Cleaned Tamarind : 3 medium lemon size or paste [40 to 50 gm] -
  • Turmeric Powder: 1 tsp -
  • Jaggery (crushed ) : 1 cup or more -
  • Fenugreek seeds : 2 tsp -
  • Asafoetida : 2 tsp or cake 5 gm -
  • Salt to taste -
  • Mustard : 2 tsp (For tempering) -
  • Cooking oil : 3 - 4 tsp
Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
  • Washed and chopped Green chillies : 10 to 15 [20 to 30 gm] -
  • Fresh ginger : 2” to 3” piece , [20 to 30 gm] (Peeled, washed and chopped) -
  • Cleaned Tamarind : 3 medium lemon size or paste [40 to 50 gm] -
  • Turmeric Powder: 1 tsp -
  • Jaggery (crushed ) : 1 cup or more -
  • Fenugreek seeds : 2 tsp -
  • Asafoetida : 2 tsp or cake 5 gm -
  • Salt to taste -
  • Mustard : 2 tsp (For tempering) -
  • Cooking oil : 3 - 4 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak tamarind in a small quantity of hot water.
  2. Add ½ cup of water to it, crush well and squeeze the essence out. Repeat this process 2 or 3 times more.
  3. Fry mustard in oil on a medium fire. As the spluttering is about to subside add fenugreek.
  4. When the spluttering subsides add asafoetida and turmeric followed shortly by green chillies and fresh ginger.
  5. Sauté for a while and add tamarind essence [or paste with 1 cup of water].
  6. Add salt [also asafoetida and turmeric if not used in the tempering] and allow it to simmer on a low fire.
  7. Add jaggery and cook stirring at intervals.
  8. When it attains a semisolid consistency, remove from heat, allow it to cool and store in a clean, dry container.
  9. Serve with chappathi, poori and the like or with dal - rice, curd rice or rice mixed with mulaku koottal of Kerala.
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