Puli Inji literally translates to tangy ginger. This is a relish/pickle made with ginger and tamarind. Chilies and a few spices are added to the mix for extra flavor. Jaggery is used as the sweetener to take the edge of the spices. Sweet, tangy and spicy this is a dish that hits all the right notes .
Course Chutney, Preserves, Relish
Keyword Ginger Relish
Prep Time 10minutes
Cook Time 30minutes
Total Time 1hour
Tamarind Lemon Sized Piece
1/2TspSalt To Taste
2- 3Green Chili To Taste
2Dry Red Chili
4TspOil Preferably Coconut / sesame
Peel the Ginger and Cut into 1" chunks . Immerse in a bowl of water. Take the pieces one by one, thinly slice and return to the water .
Soak tamarind in 1 C warm water and set aside .
Dissolve the Jaggery in 1/2 C water strain and set aside .
Heat 4 Tbsp oil a pan . Remove the ginger slices from water and pat dry using a kitchen towel. Fry the slices in batches until evenly browned on both sides . Drain excess oil on paper towels. Set aside .
Place the cooled slices in blender or food processor and process till coarsely chopped .
Bring the pan back to heat and add the mustard seeds . Once it crackles and the chopped green chilies, dry red chilies and a pinch of asafoetida. Fry for 2 minutes . Add the chopped ginger and fry for a minute .
Squeeze the tamarind to remove the pulp and strain the juices over ginger. Add salt and bring to boil . Boil for a few minutes till it thickens . Taste and add enough jaggery water to round off the taste . Simmer till Puli Inji has thickened.
For detailed instructions go to https://oventales.com/puli-inji/ .