|Published||Jun 15, 2010||Cooking Time||25 Minutes|
|Recipe Type||Dipping/Pickles||Preparation Time||15 Minutes|
|Ingredient||Ginger||Standing Time||10 Minutes|
Inji (Ginger) and Puli (Tamarind) are used in this preparation. Ginger helps in the digestion. It goes well with all south indian dishes like Idli, Dosa, mainly with curd rice.
Recipe of Puli Inji Pickle
Wash the ginger to remove the soil particles and other impurities. Peel off the skin using scraper. Chop into medium-sized cubes. Take 10 number of green chillies and chop into pieces. Grind the ginger and chillies together to make a thick paste which is not so smooth but with some flakes of ginger and chillies. Add rock salt (min. 2tsp) and blend with the ginger chillies paste to get mixed evenly. In a hard base pan, pour 2 tbsp of oil and allow the mustard seeds to crackle, put the ginger-chillies paste and allow it to fry for about 5 minutes. Prepare the tamarind juice (This will cut off the hotness of the ginger and chillies) and pour it on the fried paste and let it cook for about 15 minutes. All these mixture will cook well to form a thick paste. Most of the water should go off so that it can be stored for days together. Put 1 pinch of Hing and put one tbsp of oil and mix well. At last add 1 tbsp of jaggery allow it to stand for 2-3 minutes and switch off the stove.