Monday, February 4, 2013

Ginger Pickle


This is also known as puli inji. Its the most famous pickle in Chettiyaar functions. And there is no functions without this pickle in their meal.

ginger - 1/4 kg (cleaned, peeled and cubed finely)
red chillies - 15
gingelly oil - 200 ml
salt to taste ( i added 5 tsp)
tamarind - a lemon size
jaggery - 4 tsp
methi seeds - 1 tsp

curry leaves - a handful
mustard seeds - 1tsp

- add 5 tsp in a pan
- fry the chopped ginger for 5 mins. Drain oil and leave them aside
- dry roast methi seeds and red chillies
- grind ginger, fried red chillies , methi seeds, tamarind, salt, jaggery to a coarse paste
- add the remaining oil in a pan 
- add curry leaves and mustard seeds
- when they splutter, add the ground paste and start frying
- allow the stove to be in sim and cook for 10 mins
- by this time the oil would come on the top and it would look cooked 
- remove and leave it in room temperature for 3-4 hours 
- then bottle them in a clean dry glass jars.

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