Puli Inji

Ingredients

• • Ginger - ¼ kg
• • Green chilly - 200 grams
• • Tamarind - marble size
• • Jaggery (grated) - 1 tablespoon
• • Rock salt - ¼ cup
• • Sesame seeds (dry roast and powder) - 1 ½ tablespoons
• • Coconut oil/Gingelly oil - 1 tablespoon
• • Mustard seeds - ½ teaspoon

Method

• 1. Scrape outer skin and chop ginger into small pieces.
• 2. Cut green chillies into ¼ inch round pieces.
• 3. Soak tamarind in enough water, squeeze and take extract.
• 4. Heat oil in a deep curved pan, season with mustard seeds.
• 5. Add green chillies and fry for a minute.
• 6. Pour tamarind extract and boil for few minutes.
• 7. Add sliced ginger and boil till it becomes soft.
• 8. Mix salt, jaggery and cook till oil floats on top.
• 9. Add roasted sesame powder and remove from fire.
• 10. This pickle can be preserved for one month.