No feast is complete without Puli inji which has got a sour and sweet taste. After a hearty meal this is served along with curd rice which is good for digestion. I have modified my mother's recipe by grinding ginger and green chillies instead of chopping - as my daughter doesn't like to eat the chopped ginger and green chilly pieces in the pickle. This can be refrigerated and used for 2 weeks.
Ingredients
Ginger - approx. 100 gms
Tamarind - approx. lemon size (soak in a cup of water)
Jaggery - 2 tablespoons
Green chillies - 4/5
Salt to taste ( I used 2 teaspoons of salt for this recipe)
Seasoning
Sesame oil - 3 tablespoons
Mustard - 1 teaspoon
Turmeric - 1 teaspoon
Procedure
1. Wash ginger and peel the skin. Grind to a smooth paste in a mixie.
2. Grind the green chillies along with ginger.
4. Saute for 3-4 minutes. Take a thick syrup out of tamarind (just one cup of water) and add that to the pan.
5. Add jaggery and simmer and cook for 8-10 minutes.
6. Once the oil separates, remove from fire.
7. This can be refrigerated and used for a week or two.
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