Name: Ingi Puli recipe by Hema Shakthi at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Ginger- 1/4 cup (peeled and finely chopped); Tamarind - Big gooseberry size; Green chillies- 2 ( finely chopped); Red chilli powder - 1/2 tsp; Turmeric powder - 1/8 tsp; Grated jaggery - 3 tbsp; Salt- as needed; Water - to soak the tamarind; For seasoning:; Coconut oil- 1 tsp; Mustard seeds - 1/2 tsp; Few curry leaves

ABOUT Ingi Puli RECIPE

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 eat this it helps to easily digest our food.

Ingredients Serving: 4

Ginger- 1/4 cup (peeled and finely chopped)
Tamarind - Big gooseberry size
Green chillies- 2 ( finely chopped)
Red chilli powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Grated jaggery - 3 tbsp
Salt- as needed
Water - to soak the tamarind
For seasoning:
Coconut oil- 1 tsp
Mustard seeds - 1/2 tsp
Few curry leaves

Instructions

Soak the tamarind in 1 cup of water and remove the tamarind extract. Keep it aside.
Wash, peel and chop the ginger finely and set it aside. Also chop the green chillies into fine pieces.
In a pan, add coconut oil to heat and splutter in the mustard seeds. Next, add in the ginger, green chillies and curry leaves.
When it turns golden brown, reduce the heat, add the turmeric and chilli powder and saute for a minute. Now pour in the tamarind water, salt and cook till it thickens.
Next add the jaggery and mix well, let it dissolve and cook till it thickens.
Once cooked, remove it from the heat. When it's cooled transfer the contents to an airtight container.
Serve with curd rice and enjoy!

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