Puli Inji / Kerala Style Ginger Pickle | Onam Sadya Recipe

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Puli Inji / Kerala Style Ginger Pickle | Onam Sadya Recipe

Description

Puli Inji...This Kerala style Ginger pickle is an integral part of Onam sadya. It has bold flavors from ginger, jaggery and spices which are used to make this. To make Puli Inji in a traditional way, try to use the darkest of the jaggery and tamarind. The dark color of Jaggery and Tamarind gives Pul...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves :
  • 250 g ginger ( peeled and finely grated )


  • tamarind lemon sized ball ( soaked in 1 cup water )


  • 2 tsps fenugreek seeds ( dry roasted and grind to make a powder )


  • 2 tbsps coconut oil


  • 1 tsp mustard seeds


  • 2 3 dry red chilies


  • 1/4 tsp heeng


  • 10 12 curry leaves


  • 1/2 tsp turmeric powder


  • 1/2 cup jaggery


  • to taste salt

Directions

  • Heat coconut oil in a pan.
  • Once the oil is hot, add mustard seeds, dry red chilies, heeng and curry leaves and fry for a few seconds.
  • Add grated ginger and fry till slightly browned.
  • Keep stirring all the time.
  • Squeeze the tamarind and add the water in the pan.
  • Add turmeric powder, jaggery and salt and cook for 3-4 minutes.
  • Add fenugreek powder and cook for another 2 minutes.
  • Store Puli Inji in a clean glass container in refrigerator for a few weeks.
Neha

Neha

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