Name: Inji Puli Milagai Oorukai
Prep time: 20 min
Total time: 20 min
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); 4 tsp Cooking oil : 3

Inji Puli Milagai Oorukai

Home made Sweet & Sour Ginger Pickle

Print Recipe

Prep Time 20

Total Time 20

Cuisine Tamil

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)
4 tsp Cooking oil : 3

Instructions

Soak tamarind in a small quantity of hot water.
Add ½ cup of water to it, crush well and squeeze the essence out. Repeat this process 2 or 3 times more.
Fry mustard in oil on a medium fire. As the spluttering is about to subside add fenugreek.
When the spluttering subsides add asafoetida and turmeric followed shortly by green chillies and fresh ginger.
Sauté for a while and add tamarind essence [or paste with 1 cup of water].
Add salt [also asafoetida and turmeric if not used in the tempering] and allow it to simmer on a low fire.
Add jaggery and cook stirring at intervals.
When it attains a semisolid consistency, remove from heat, allow it to cool and store in a clean, dry container.
Serve with chappathi, poori and the like or with dal - rice, curd rice or rice mixed with mulaku koottal of Kerala.