vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Puli Inji Pickle

Puli Inji Pickle
Kalakand Indian Sweet Recipe

Kalakand Indian Sweet Recipe

Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar the tra......

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

Puli Inji Pickle Recipe, How To Make Puli Inji Pickle Recipe

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.

About Recipe

How to make Puli Inji Pickle

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
Puli Inji Pickle
Author : Vahchef
Main Ingredient : Ginger
Servings : 0 persons
Published date : November 15, 2016


Ingredients used in Puli Inji Pickle
• Mustard seeds - 1 teaspoons.
• Oil - 4 tablespoons.
• Tamarind - 100 grams.
• Green chillies - 10 numbers.
• Ginger - 200 grams.
• Hing - 1 pinch.
• Jaggery - 1 tablespoons.
• Salt - to taste.
Method:

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.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter