Ginger green chilli pickle | Inji oorugai
This is similar to puli inji recipe that my mother in law makes, she will add soaked channa dal while tempering and adds more ginger and less green chillies. This is my take on combining both puli inji and inji thokku.
It is perfectly balanced with sweet, bitter, spicy, salt and sour. I am amazed how the same techniques works differently on different ingredients like mangai pachadi or sundakkai masiyal. This is one of the reasons why cooking excites me
- Ginger - 1 cup chopped
- Green chilli - 15 (or to taste)
- Jaggery - 1/2 cup (shredded)
- Tamarind pulp - 2 - 3 tbsp (depending on the sourness)
- Salt - to taste
- Asafoetida (Hing) - 1/4 inch cake (1 tbsp)
- Gingelly Oil - 1/3 cup
- Mustard seeds - 1 tbsp
- Turmeric powder - 1/2 tbsp
- Fenugreek seed powder - 1/2 tbsp
STEP 1 - PREP
- Wash, towel dry, peel and chop ginger
- Wash, towel dry and pluck the stems from green chilly
STEP 2 - BLEND
In a blender add thick tamarind pulp, jaggery, salt, hing (asafoetida), ginger and green chillies into a smooth paste.
STEP 3 - MAKE PICKLE
In a pan, I used kalchatti. Add gingelly oil, add mustard seeds when its hot. Let the mustard seeds pop to that add the pureed paste and turmeric powder. Then simmer and stir occasionally.
When the mixture thickens and oil separates. Switch off and add fenugreek seed powder. and stir occasionally. Let it cool down and refrigerate in a airtight clean container.
Enjoy with dosa, curd rice or sandwich.