INJI-PULI

GINGER TAMARIND

ginger-tamarind

It is of pickle variety and a tasty dish.

ITEMS REQUIRED:

Ginger                                  1 cup

Tamarind                           3/4 cup

Red chilly                           1 cup

Jaggery                               ½ cup

Salt                                        as required

Cooking oil                       4 tbsp

Mustard                              1 spoon

Fenugreek seeds           1 spoon

Urad dal                             1 tbsp

Hing                                      small pinch

Curry leaf                          2 strips

METHOD:

  • Soak tamarind in hot water and extract juice.
  • Cut ginger into small pieces.
  • Heat oil, fry urad dal, mustard, fenugreek seeds, hing and transfer to a plate.
  • Fry red chilies and take out.
  • In the remaining oil, transfer ginger pieces, curry leaves, jaggery  and salt and fry little and take out.
  • Powder fried urad dal, mustard, fenugreek seeds, hing and red chilies.
  • Add remaining fried items and grind adding tamarind water little by little required for grinding.
  • Once it is ground as a paste, take out and add remaining tamarind juice, mix well and serve.

Shared by Mrs. Leela Pratapa, my flat friend.

 

 

 

 

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