PULI INJI

Ginger has a very special place in ayurvedic cooking.Ginger aids digestion and also stimulates apetite.I try to include fresh ginger atleast once a week in the form of thuvayal, chutney or pickle. Puli inji is one such instant pickle made with ginger. This is a very popular dish that is prepared during Onam festival. Nevertheless this dish has  a special place in Tamil Nadu too and often part of grand feasts in weddings.This is a perfect condiment for curd rice.

Ingredients
Finely choped ginger: 1/2 cup
Green chillies: 4 or 5
Tamarind: a small lemon sized
Sesame oil: 1 tablespoon
Tumeric powder: a pinch
Asafoetida: a pinch
Salt: 1/2 tsp
Jaggery: 1/2 tsp
Mustard seeds: 1/2 tsp
Curry leaves: a sprig

Procedure:

1. Heat 1 tablespoon of oil in a pan and add mustard seeds
2. Once it starts spluttering add Curry leaves
3. Add the chopped ginger and green chillies and fry for a couple of minutes
4. Add turmeric powder and asafoetida
5. Extract the tamarind juice (approx 1 cup)
6. Add the turmeric extract and bring it to a boil
7. Simmer until the tamarind sauce becomes thick
8. Finally add salt and jaggery

Notes:

Ginger can also be grated instead of chopping finely

Increase the quantity of tamarind extract for a more gravy like consistency

This stays well for 3 days without refrigeration.

Step by Step pictures: