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Inji puli/ Ginger Pickle....step by step



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.

Ingredients:
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.
Gingelly oil.
Salt.

Method:
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!

Comments

  1. Tongue tickling seeing ur pickle...yummmmy

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  2. well presented..looks really delicious too

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  3. This is finger licking good!!!! Nice clicks Nisa!!!!
    Prathima Rao
    Prats Corner

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  4. Slurp,fingerlicking pickle..super inviting..

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  5. Delicious and tempting inji puli..lovely presentation

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  6. Ever since my hubby tasted this in our friend's Onasadya he is asking me to make this.. bookmarked rightaway!!
    Krithi's Kitchen
    Event: Serve It - Steamed

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  7. My all time fav. Looks mouthwatering.

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  8. Looks sooo good love it with yogurt rice..

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  9. YUM!! I want to have that right now!!!I love ginger and have bookmarked this recipe to try.

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  10. this is my fav since childhood days.. i can have rice if only this is available..
    looks so perfectly done.

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  11. The pickle looks mouth watering...wow..this is very different method..i mean..i never tried the ginger pickle...great post..thanks for the nice recipe..

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  12. This looks amazing and my hubby wants some. So where would I get gingelly oil? Is there a good substitute? From your instructions, I am guessing any high heat oil will work but figure you might know the best.
    thanks

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  13. @Dr. Jean Layton, Hey thanks for stopping by...gingelly oil is also known as till oil or sesame oil which is something u can find in Asian stores and American markets....all kerala pickles are made with this oil...because of the taste and flavor and it does stays a longer time if cooked with this oil.....else veg oil or coconut oil can be used but the taste will be slightly different....still I would suggest the next best option is coconut oil but the pickle wont stay fresh for long...might have to refrigerate it....let me know when u have tried the pickle...BTW change the chilly level according to ur tolerance ... :)

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  14. wonderful...tasteful... one of my favourite dish.

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  15. Lovely...but you din't mention anywhere, when to add salt!!

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  16. Sunitha-Hi thanks for the visit, salt can be added anytime...thanks for pointing that, will update on that.

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  17. Loved it! Thanks!

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  18. Pretty good and it came out quite well. Will be trying more of your recipes. Thanks!

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