Sunday, September 15, 2013


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.

Puli Inji

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


  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
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: