Puli Inchi / Sweet And Sour Ginger Pickle

Puli Inchi or Ginger curry is a Kerala traditional festive recipe especially on Onam sadhya.
It is a sweet and sour appetizer. It can be a good replacement for pickles. You can make bulk in quantity and store for longer in an air-tight container.

  1. Chopped ginger-1cup
  2. Chopped green chilly-2tbsp
  3. Tamrind-1 large lemon size
  4. Turmeric powder- ¼ tsp
  5. Red chilly powder- 1tsp
  6. Salt-to taste
  7. Jaggery-1cube
  8. Hing-a pinch
To temper:
  1. Coconut oil-3tbsp
  2. Mustard seeds-1tsp
  3. Fenugreek- ¼ tsp
  4. Red chili-2
  5. Curry leaves-2 string
  • Soak tamarind in 1 cup of hot water.
  • Heat a tbsp of oil in a pan, roast ginger until light golden in colour.
  • Transfer it in to a plate and allow cooling.
  • Blend it by adding little water (no need of a fine paste, but almost)
  • Add remaining oil in a pan and splutter mustard.
  • Add fenugreek, red chilly and curry leaves.
  • Add turmeric powder, chopped green chilly,red chilly powder along with the tamarind pulp extract.
  • Add salt and ginger paste in to it.Add more water if needed.
  • Cover the lid and simmer cook for 10 minutes.
  • Add grated jaggery (or jaggery syrup) in to it and slowcook for another 10 minutes.
Puli Inchi / Sweet And Sour Ginger Pickle Puli Inchi / Sweet And Sour Ginger Pickle Reviewed by fejnaem on 05:01 Rating: 5

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