It's a ginger based sweet & sour curry, commonly served during the "Ona Sadya' the traditional feast on the auspicious day of " Onam' celebrated by the people of Kerala (God's Own Country)
Ingredients For Inchi puli(Ginger pickle in sweet and sour sauce) Recipe
as required Ingredients:Inchi
250 gms • Fresh ginger finely chopped
1 tsp • mustard seeds
as required • Fenugreek roasted and powdered
6 nos • Dried red chilly whole nos.
1 tbsp • Red chilly powder
1 tsp • turmeric powder
2 sprigs • curry leaves
1 nos • Asafoetida tbs
4 nos • Coconut oil tbs
1 cup • Tamarind paste
1 cup • Palm sugar / jaggery paste
Directions : Inchi puli(Ginger pickle in sweet and sour sauce) Recipe
STEP 1.Take a hard bottom wok, heat over medium flame. Once it's hot, add coconut oil and when it gets heated, add the chopped ginger and saute till it gets roasted and could hear crackling. Remove it from wok and allow to cool.
STEP 2.Once it's cold, grind it to a coarse mixture.
STEP 3.Now in a pan, add a tbs of oil and once heated, add mustard seeds, curry leaves and saute till mustard start sputtering. Add now turmeric powder, fenugreek powder, red chilly powder,asafoetida and saute for about a minute.
STEP 4.Add now the grounded ginger, and mix well. Pour in the tamarind paste, add 1 cup water and allow to boil.
STEP 7.Once done, remove from flame and allow to cool.
STEP 8.You may preserve it in an airtight jar and use for month long. Ideal to serve along with rice, dosa, idly etc.
Nutrition value
221
calories per serving
9 g Fat4 g Protein31 g Carbs7 g FiberOther
Current Totals
9 g Fat
4 g Protein
31 g Carbs
7 g Fiber
MacroNutrients
Carbs
31 g
Protein
4 g
Fiber
7 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
42 mg
Iron
3 mg
Vitamin A
113 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
42 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
45 mg
Manganese
2 mg
Phosphorus
79 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
