Puli Inji

I am sure there are many variations for the same recipe. But this is the first recipe that I learnt from my Mother in law 22 years back and thought it is time I document it:-). A very simple instant pickle recipe which is a perfect combo for thair saadam. The time taken is hardly 10 minutes.The aroma and the taste is so heavenly.

Fresh tender Ginger     25 gms
Tamarind                      a small marble sized
Fenugreek powder       a pinch
Jaggery                          1tsp
Salt                                 to taste
Oil                                  2tsp
Mustard seeds                1/2 tsp
Turmeric powder            1/4 tsp
Chilli Powder                 1tsp

Soak the tamarind in 2tbsp of warm water for 5 minutes.
Peel the skin of the ginger, cut into pieces.
Grind this with the soaked tamarind and water to a coarse paste
Heat the oil in a kadai.
When sufficiently hot add the mustard seed.
Once they crackle, add the turmeric,asafoetida and chilli powder and saute for a minute
Now add the ground paste, mix well and cook in low flame for 1 minute
Add the grated jaggery and mix well and cook for 1 minute
Now you will see that the oil tends to ooze from the sides.
Sprinkle the fenugreek powder, mix well and switch off the fire
Serve with Curd rice...best combo ever!!
Linking this to Lets Brunch On sundays

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