Video guide for making Kerala special Inji Puli or sweet and sour ginger pickle
It is made by simmering fried ginger in jaggery
Preparation time: 15 minutes
Cooking time 20 minutes
Serves: 10-12
Ingredients
100 gms tamarind
100 gms jaggery
3 tbsp of coconut oil
½ tsp mustard seeds
3 dried red chillies
125 gms ginger (finely chopped)
4 to 5 green chillies (finely chopped)
1 sprig of curry leaves
¼ tsp turmeric powder
½ tsp red chilli powder
Salt to taste
A pinch of asafoetida
¼ tsp of fenugreek powder
3 cups of water
Method
Step: 1
Soak the tamarind in 500ml of warm water for about 15 minutes. Keep aside.
Step: 2
In a medium-sized pan, combine jaggery and one cup of water. Heat the pan over a low flame, stirring occasionally to melt the jaggery. Once melted, turn off the flame and let the syrup cool. To ensure it is free of impurities, strain the melted jaggery before using it.
Step: 3
To get the tamarind extract, squeeze the tamarind and filter it. Then, set it aside.
Step: 4
Heat three tablespoons of coconut oil in a small pan. Splutter the mustard seeds. Add the dried red chillies and sauté for a few seconds.
Step: 5
Add the chopped ginger and sauté till the raw smell dissipates. Then add the chopped green chillies and curry leaves. Continue sautéing till the ginger turns light brown.
Step: 6
Add the turmeric powder and red chilli powder. Sauté for a few seconds.
Step: 7
Add the tamarind extract and salt to taste. Allow the mix to boil. Stir occasionally.
Step: 8
Add the filtered jaggery syrup. Allow the mix to come to a boil. Add a pinch of asafoetida. Stir continuously over a medium flame until the sauce thickens.
Step: 9
Finally, add ¼ teaspoon of fenugreek powder and mix well.
Once done, turn off the flame, and allow it to cool. After that, transfer the Inji Puli to a dry container. Use it the next day to get the best taste. You can refrigerate and store it like any other pickles to make it last longer.
Note:
Instead of melted jaggery, jaggery powder can be used as a substitute. Just remember to adjust the amount of water accordingly.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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