புளி இஞ்சி

PULI INJI

Fresh Ginger - 3 to 4" piece 1

Tamarind - a small lemon size

Jaggery - a small piece

Red Chilli Powder - 1 teaspoon

Turmeric Powder - 1/4 teaspoon

Fenugreek Powder - 1/2 teaspoon

Asafoetida Powder - 1/4 teaspoon

Oil - 1 tablespoon

Mustard - 1/2 teaspoon

Salt - 1 teaspoon or as per taste

Inji Puli, also known as Puli Inji is a Kerala special pickle. It is normally prepared with ginger, green / red chillies, tamarind, jaggery and coconut oil. I have tried this pickle with gingelly oil and without green chillies.
Method:
Wash the ginger and scrap the skin. Chop it into fine pieces until you have about two tablespoons.
Soak tamarind in a cup of warm water and squeeze out the juice.
In a frying pan add the oil and then mustard. When the mustard pops up, add chopped ginger and fry till its raw smell disappears and changes to slight brown. Add tamarind extract and stir well. Allow the contents to boil for a few minutes. Decrease the oven heat and add red chilli powder, turmeric powder, asafoetida powder and salt. Stir well and allow to boil. Then add jaggery and allow to cook on medium flame till it become semi solid. Finally add fenugreek powder and remove from stove.

Rajappa
28-06-2014

இஞ்சி தொக்கு

GINGER THOKKU

Ginger – 4 to 5 big pieces

Red Chillies – 8 to 10

Fenugreek – 1 teaspoon

Mustard – 2 teaspoons

Tamarind – lemon size

Jaggery – lemon size

Salt - 2 teaspoon or as per taste

Oil - 3 to 4 tablespoons

Method:
Wash the ginger, scrap the skin and cut it into small pieces.
Soak tamarind in little hot water.
In a kadai put the fenugreek and dry fry till it become slightly pink. Do not over fry. Remove and powder it.
Put the oil in a kadai and when it is hot, add ginger pieces and fry till it slightly changes its colour. Remove and keep it aside.
Same kadai, add mustard and when it pops up, add red chillies and fry just for a second and remove.
First Grind ginger, soaked tamarind (along with the water in which it is soaked), jaggery to a fine paste. Before removing, add seasoned mustard and red chillies along with fenugreek powder, salt and grind it once again.
Note:If you do not want, you can omit jaggery. In that case, you can reduce the chillies.

Rajappa
28-06-2014