Pulinji / Ginger Pickle in Tamarind & Jaggery Sauce   


Ginger - 200gms (peeled & finely minced)

Green Chilli - 3 (finely chopped)

Jaggery/ Sharkara - 50gms

Tamarind - 250gms

Turmeric powder - 1/4 tsp

Chilli Powder - 1/2 tsp or to taste

Fenugreek powder (Uluva podi) - 1/4 tsp

Salt - to taste

Oil - 3 Tbsp

Mustard seeds - 1/2 tsp

Dry red chillies - 2 (broken)

Curry leaves - 2 stem

Preparation Method

Soak the tamarind in 1 cup of hot water for a 10 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to remove unwanted impurities. Keep aside.

Add 1 cup of hot water to the jaggery and mix well, filter it and keep aside.

Heat oil in a kadai and fry the finely minced ginger until its brown and keep aside.

Take a kadai and pour the tamarind juice, add salt, chilli powder and turmeric powder and mix well.

Bring to boil, reduce the flame to low and cook for 10 minutes, so that the gravy gets thick.

Heat oil in another pan and splutter mustard seeds.

Then add dry red chilli, chopped green chilli and curry leaves and saute till brown colour.

Pour this mixture to the cooked tamarind water.

Then add the ginger and jaggery water into it.

Reduce the flame and let the mixture to boil to a thick consistency.

Sprinkle fenugreek powder on top and mix.

Turn the flame off and let it cool.

Then transfer to an airtright container.

We can use this for couple of weeks by keeping it in refrigerator.

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