Ingi Puli is a traditional Kerala pickle prepared during festival times. No feast is complete without Ingi Puli. The main ingredients are ginger, tamarind, jaggery and green chillies. It gets a sweet and sour taste from all these ingredients. After a heavy feast, if we have this it helps us to easily digest our food as it has ginger in it.
Ingredients:
| Ginger | – ¼ cup ( peeled & finely chopped) |
| Tamarind | – Big gooseberry size |
| Green chilli | – 2 ( finely chopped) |
| Red chilli powder | – ½ tsp. |
| Turmeric powder | – 1/8 tsp. |
| Grated jaggery | – 3 tbsp. |
| Salt | – as needed |
| Water | – for soaking tamarind |
| For Seasoning: | |
| Coconut oil | – 1 tsp. |
| Mustard seeds | – ½ |
| Curry leaves | – few |
Method:
- Soak tamarind in 1 cup of water and remove tamarind extract and keep aside.
- Wash and peel and chop the ginger finely and set aside.
- Chop green chillies into fine pieces.
- In a pan, add coconut oil and splutter mustard seeds.
- Now add ginger, green chillies and curry leaves.
- When it turns golden brown, reduce the heat and add turmeric and chilli powder and saute for a minute.
- Now add tamarind water and salt and cook till thickens.
- Now add jaggery and mix well and dissolve it and cook till it thickens.
- Remove from heat and when cooled transfer the contents to an airtight container.
- Serve with curd rice and enjoy!