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.

Ingredients:

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

Preparation:

• 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.