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Main Course

Puli Inji-Sweet&Sour Pickle-Onam Sadhya Recipe

Puli Inji-Sweet&Sour Pickle is a tasty ginger pickle usually served as an appetizer in Keralas onam sadhya.The main ingredients of this recipe are ginger,tamarind and jaggery.

Ingredientsfor 10 servings

50 g 50 g (Puli)
4 tbsp Ginger
Chilly 2 — chopped
Mustard 1 tspn
Dried Red chilly 4
1 tbsp Oil
Salt, to taste
1 Jaggery
1 tsp Red chilly powder
1/4 tsp Turmeric powder
Curry leaves, a few
1 cup Water

Preparation

Step 1
Gather and prep all your ingredients before you begin.
Step 2
Warm coconut oil in a kadai and let the mustard seeds crackle,then add dried red chilly,keep the flame low.
Step 3
Add chopped ginger green chilly and curry leaves.cook it, stirring for 5 minutes in medium flame.
Step 4
Pour tamarind water and Bring to a gentle boil.
Step 5
Add jaggery,red chilly powder,turmeric powder and salt to taste.
Step 6
Bring to boil, reduce the flame to low and Let it cook for 10 minutes,so that the gravy gets thick.take it off the heat when it is thick in consistency.
Step 7
Cool and transfer into a sterilized jar or bottle and leave to settle for an hour.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

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Main Course

Puli Inji-Sweet&Sour Pickle-Onam Sadhya Recipe

Puli Inji-Sweet&Sour Pickle is a tasty ginger pickle usually served as an appetizer in Keralas onam sadhya.The main ingredients of this recipe are ginger,tamarind and jaggery.

Ingredientsfor 10 servings

50 g 50 g (Puli)
4 tbsp Ginger
Chilly 2 — chopped
Mustard 1 tspn
Dried Red chilly 4
1 tbsp Oil
Salt, to taste
1 Jaggery
1 tsp Red chilly powder
1/4 tsp Turmeric powder
Curry leaves, a few
1 cup Water

Preparation

Step 1
Gather and prep all your ingredients before you begin.
Step 2
Warm coconut oil in a kadai and let the mustard seeds crackle,then add dried red chilly,keep the flame low.
Step 3
Add chopped ginger green chilly and curry leaves.cook it, stirring for 5 minutes in medium flame.
Step 4
Pour tamarind water and Bring to a gentle boil.
Step 5
Add jaggery,red chilly powder,turmeric powder and salt to taste.
Step 6
Bring to boil, reduce the flame to low and Let it cook for 10 minutes,so that the gravy gets thick.take it off the heat when it is thick in consistency.
Step 7
Cool and transfer into a sterilized jar or bottle and leave to settle for an hour.