Pooli Inji
This literally means Tamarind and ginger or Sour ginger. This is a sweet and sour pickle and the ginger gives it the distinct taste, though served in small quantities in a Sadya this pickle is my all time favorite. This can be made a week in advance and stored for as much a month.
On any regular day also Pooli Inji can be enjoyed with curd rice, or Sambar rice, Also try having this pickle with idli or dosas the options are endless.
My favorite though is have pooli inji with Kalan ( Spicy Malayali Kadi) and papad.
Pooli Inji
Ingredients
Green Chillies: 1/4 cup finely chopped
ginger: 1/4 cup finely chopped
tamarind pulp: 1/2 bowl
Mustard seeds: 1 tsp
fenugreek seeds (methi seeds): 1 tsp
curry leaves: 2-3 nos
turmeric 1 tsp
jaggery: 1/2 cup
oil: 2-3 tbsp
salt to taste
Method
1. Heat oil in a pan add fenugreek seeds (methi seeds).
2. Once the methi seeds change colour add mustard seeds & curry leaves
3. After the mustard seeds splutter add the chillies and saute for 1 minute
4. Add the ginger and saute till the ginger pieces are well cooked.
5. Add the tamarind pulp and let this boil, keep stirring occasionally.
6. When the oil starts to separate add the turmeric powder and salt.
7. Add jaggery and let this cook till the mixture thickens.
Adjust the salt before it thickens.
Enjoy this with any of the rice dishes especially curd rice. Store this in an air tight container and refrigerate. Pooli Inji can be stored for upto a month.
This literally means Tamarind and ginger or Sour ginger. This is a sweet and sour pickle and the ginger gives it the distinct taste, though served in small quantities in a Sadya this pickle is my all time favorite. This can be made a week in advance and stored for as much a month.
On any regular day also Pooli Inji can be enjoyed with curd rice, or Sambar rice, Also try having this pickle with idli or dosas the options are endless.
My favorite though is have pooli inji with Kalan ( Spicy Malayali Kadi) and papad.
Pooli Inji
Ingredients
Green Chillies: 1/4 cup finely chopped
ginger: 1/4 cup finely chopped
tamarind pulp: 1/2 bowl
Mustard seeds: 1 tsp
fenugreek seeds (methi seeds): 1 tsp
curry leaves: 2-3 nos
turmeric 1 tsp
jaggery: 1/2 cup
oil: 2-3 tbsp
salt to taste
Method
1. Heat oil in a pan add fenugreek seeds (methi seeds).
2. Once the methi seeds change colour add mustard seeds & curry leaves
3. After the mustard seeds splutter add the chillies and saute for 1 minute
4. Add the ginger and saute till the ginger pieces are well cooked.
5. Add the tamarind pulp and let this boil, keep stirring occasionally.
6. When the oil starts to separate add the turmeric powder and salt.
7. Add jaggery and let this cook till the mixture thickens.
Adjust the salt before it thickens.
Enjoy this with any of the rice dishes especially curd rice. Store this in an air tight container and refrigerate. Pooli Inji can be stored for upto a month.
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