Inji puli/ginger cooked in tamarind and jaggery Recipe

Cooking Directions

• STEP 1.Peel and finely chop the ginger.
• STEP 2.Soak tamarind in warm water and extract the juice.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 4.Add chopped ginger and saut茅 until it turns golden brown.
• STEP 5.Add tamarind juice, jaggery, red chili powder, turmeric powder, and salt.
• STEP 6.Cook on low heat until the mixture thickens and the flavors blend well.
• STEP 7.Remove from heat and let it cool before serving.
• STEP 8.Store in an airtight container in the refrigerator for up to a week.

Cooking Tips

• Adjust the amount of jaggery and tamarind according to your taste preferences.
• You can add roasted peanuts or cashews for an extra crunch.
• Serve as a side dish with rice, dosa, or idli for a complete meal.

Storage and Serving

• Inji puli can be stored in an airtight container in the refrigerator for up to a week.
• Serve it at room temperature or slightly warm.
• It pairs well with steamed rice, dosa, idli, or even as a condiment for sandwiches or wraps.