Directions
- 1Chop the ginger finely.
- 2Add 10 tablespoons of coconut oil to a wok.
- 3Add 2 tablespoons of mustard seeds to the hot oil.
- 4Once the mustard seeds pop, add 1 tablespoon of fenugreek.
- 5Add the finely chopped ginger.
- 6Leave the ginger to crisp up in the oil for 5-10 minutes.
- 7Add 1 sprig of curry leaves.
- 8Add 5 de-seeded and finely chopped red chilies.
- 9Add 5 finely chopped dry chilies.
- 10Add 2 tablespoons of chili powder.
- 11Add 1 tablespoon of turmeric powder.
- 12Add 1 tablespoon of Asafoetida (Hing or Perungayam).
- 13Add 2 tablespoons of salt.
- 14Dilute 100 grams of tamarind pulp with 3 cups of hot water.
- 15Add the tamarind extract to the wok.
- 16Allow the mixture to thicken and reduce by boiling vigorously, which will take about 7-8 minutes.
- 17Add 100 grams of jaggery (cane sugar) to the mixture.
- 18Continue simmering until it reaches your desired consistency, which will take about 10 minutes.
- 19Once cooled, transfer the inji puli to a sterilized jar or bottle for storage.
Ingredients
- 200 grams ginger
- 10 tablespoons coconut oil
- 2 tablespoons mustard seeds
- 1 tablespoon fenugreek
- 1 sprig curry leaves
- 5 pieces red chilies (de-seeded and finely chopped)
- 5 pieces dry chilies (finely chopped)
- 2 tablespoons chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon Asafoetida (Hing or Perungayam)
- 2 tablespoons salt
- 100 grams tamarind pulp
- 3 cups hot water
- 100 grams jaggery (cane sugar)
Equipment
wokladlemason jar (or bottle)
Tips
- Crisp the ginger well, leave it alone for 5 to 10 minutes.
- The tamarind needs to thicken and cook through. Be patient.
- Use jaggery (cane sugar) for a more complex molasses-like flavor than normal sugar.
- Sterilize your mason jar by dropping it in hot water before adding the pickle.
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