Tuesday 16 December 2014

Tamarind Ginger Pickle (புளி இஞ்சி)

Tamarind based pickles can be prepared with chilli or ginger. These pickles taste fresh and should be used up in a few days. Tamarind ginger pickle (புளி இஞ்சி) can be easily prepared at home and it goes well with curd rice.

Tamarind – size of a lemon (எலுமிச்சை அளவு)
Ginger – fresh, 100gms, cut into small bits
Green chillies – small, 50gms
Gingelly oil – 1 small hollow ladle or 50ml measure
Mustard seeds – 1 teaspoon
Jaggery – size of a goosebeery (நெல்லிக்காய் அளவு)
Asafoetida – a generous pinch
Salt – to taste
Turmeric powder – ½ teaspoon

Method: Wash ginger, scrape the skin and cut it into small bits. Remove the stalks of the green chillies and split the tips. Soak tamarind in 50 ml water for 20-30 minutes. Later extract thick juice and keep aside.

Heat oil in a kadai, add mustard seeds and when they start to sputter, add green chillies and ginger. Scald for a minute. Now add tamarind juice, asafoetida, turmeric powder, salt and jaggery. Cook on low flame till the tamarind juice mixture thickens and oil separates. Switch off the fire. Once the pickle cools to room temperature, store it in a clean, dry ceramic or glass jar. Use up the pickle in 4-5 days.

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