INJI PULI / SPICY TAMARIND GINGER PICKLE

Inji puli is a traditional and popular dish prepared in Kerala. During festivals, marriages and special occasions when feasts are prepared it is incomplete without inji pulli. Inji pulli has got lot of flavours from chillies, ginger, tamarind, jaggery. It just hits your taste buds with spiciness from ginger, tartness from tamarind, sweetness from ginger, heat from chillies and salt. It is a special pickle dish of Kerala.

I am following my mom's recipe. It is very tasty and delicious.


INGREDIENTS

Tamarind 2 small lemon size
Ginger 1/2 cup finely diced
Green chilly 1/2 cup finely diced
Curry leaf 1 sprig
Jaggery 1/4 cup
Mustard seeds 1/4 tsp
Turmeric 1/4 tsp
Coconut oil 2 1/2 tbsp
Salt to taste












METHOD

Soak tamarind in 1/2 cup of water.After 10-15 minutes take out the pulp and keep it aside.

Heat 1/2  cup water add the jaggery and dissolve in it , strain and keep it aside.

Heat coconut oil in a pan add mustard seeds when it splutters add the finely chopped ginger, finely chopped green chillies, curry leaves,turmeric and fry for 5 minutes.

Add the tamarind pulp, jaggery syrup and salt. Simmer and cook on low flame for 8 - 10 minutes until gravy becomes thick.

Note: Once it cools down the gravy becomes even more thicker, so switch off accordingly.
The sweetness of jaggery can be adjusted.
Oil should float on top then the pickle will not get spoiled easily.
Refrigerate and keep. It will stay for a week.