Cooking up and preparing for Onam is fun but missing home terribly and so is the case at home too. Said that, can’t wait to be home soon in a couple of months and really looking forward to that now.
And today’s recipe is a very essential part of the sadhya. Call it a sweet and sour ginger pickle of Kerala where ginger is cooked in a tangy-sweet sauce. Just recently did I know that inji puli and puli inji are two different recipes (of course a slight difference not huge). One has little more chili while the other has more Puli.
There are many variation of this in different part of Kerala and here’s how my Mom makes it. You may alter the addition of chili or Jaggery to suit your taste.
You need –
- Fresh ginger – finely chopped, 1 cup
- Tamarind – a lemon size ball, soaked in 3/4 cup of hot water.
- Jaggery – grated, 2 tablespoons
- chili powder – 1/2 teaspoon or as per taste
- Green chili – 2, finely chopped
- Asafetida – a pinch
- Mustard seeds – 1/2 teaspoon
- Curry leaves – 1 sprig
- Coconut oil – as required
- Salt to taste
How to –
Squeeze the soaked tamarind; extract the juice and set aside.
Heat oil and fry the ginger till golden brown. remove and set aside. In the same pan add oil if required; once heated add the mustard seeds and allow to splatter. Tip the green chili, curry leaves and fry briefly for a couple of seconds.
Add the chili powder, asafetida and saute for 2 minutes over medium heat. Add the fried ginger and mix well.
Add the tamarind water, jaggery, salt to taste and mix well and cook till mixture is thick and pulpy.
Turn off the heat and let it rest for an hour before you serve. cool completely before you jar it.