Today, I am going to share with you a traditional pickle... my personal Onam favorite...inji puli akka pickled ginger with tamarind.
Inji puli is known in different names such as puli inji, inji curry...its basically a sweet and sour ginger and tamarind pickle...ginger has a vital role in Kerala cuisine...and inji puli is plays an important role in Onasadhya.
Ginger: 250 gms, sliced.
Shallots: 2 or 3, sliced.
Mustard seeds: 1/2 tsp.
Garlic: 1 pod, sliced.
Kashmiri red chilly: 2 to 3 tsp.
Turmeric: 1/4 tsp.
Tamarind: 1 medium lemon size, soaked in water to extract juice.
Jaggery / brown sugar / plain sugar: 1 tsp.
1. Slice ginger.
2. Take about 1/4 to 1/2 cup of gingelly oil and heat it in a heavy bottomed kadhai. When the oil is hot add the sliced ginger and let it fry in the oil until crisp. I did it in two batches.
3. Allow the fried ginger to strain and let it cool.
4. When it is cooled put in grinder and give it a pulse.
5. In the same oil put in the mustard seeds, sliced shallots, and sliced garlic. When it is lightly fried add the chilly powder and turmeric....let it fry for about a minute or two.
6. Put a lemon sized tarmarind in warm water and squeeze to extract its juice.
7. Pour the tarmarind juice into the pickle masala.....I added about 1/2 cup of tamarind juice. Allow it to boil.
8. Add the fried and grinded ginger to this, mix well. Add salt about 1 tsp or accordingly.
9. Add 1 small piece of jaggery or 1 tsp plain sugar or brown sugar....I prefer jaggery, but then if you don't have it can add sugar.....this is just to give it a sweet balance to the sour and spicy pickle. When cool bottle and store.
# If you want thick pickle reduce the tarmarind water, I like it to be a little saucy-like.
Its a perfect treat for pickle lovers.Enjoy!