Puli Inji curry

Amma makes Puli Inji (literally, Tamarind Ginger) usually for Vishu (one of the many items prepared as part of the Vishu Sadya), and it is my all-time favorite. While deciding to make the Puli Inji, I also thought I will try to make the Allam (Ginger, in Telugu) Pacchadi (pickle) made by my mother-in-law. The recipe that follows this post will be that of Ginger Pickle.

Things you will need:

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Red chillies - 2

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Coriander leaves - 1 strand

Mustard seeds - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Method:

• Heat oil in a pan and add the chopped ginger pieces
• Add the red chilly powder and stir well
• Once the ginger turns a darker brown, let it cool
• Grind the ginger into a thick paste, do not add water
• Heat tamarind paste along with jaggery syrup on low flame and bring to boil
• Add the ginger paste and keep stirring until the mixture boils to a think paste
• Temper mustard seeds, red chillies, and curry leaves and add to the mixture

Serve with hot rice, idli or dhokla