INJI-PULI

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.