Puli Inji

This is a very tasty pickle that can be made and consumed within a short time. This goes well with curd rice, dosa, upuma etc.
  1. Fresh tender green chillies  10 - 12
  2. Fresh Ginger around 100 gms
  3. Tamarind - lemon sized or two teaspoons of tamarind paste
  4. Fenugreek - ('Vendhiyam or methi seeds) 1 teaspoon
  5. Mustard - 1 teaspoon
  6. Gingelly oil - 3 teaspoons

  1. Clean, peel the ginger and cut it into very small pieces and keep it aside.
  2. Slit the chillies and cut into small ribbons . ( seeds need not be fully removed)
  3. Dissolve the tamarind ( or tamarind paste ) in a cup of water

  1. Dry roast the fenugreek ( methi seeds) and the hing and powder them. If you have hing powder, powder the methi seeds alone. Set this aside.
  2. Add 2 teaspoons of oil in a pan and saute the ginger, chillies along with a pinch of turmeric powder for about two minutes and remove from the pan and keep it aside.
  3. Pour a teaspoon of oil and add mustards and saute till the mustard splutters.
  4. Pour the tamarind water and a teaspoon of salt.
  5. Once the tamarind water starts to boil and starts to thicken add the ginger and chillies. Add the powdered fenugreek ( methi seeds) and the hing.
  6. Boil for a few more minutes till it thickens some more.
  7. Remove from the stove .
  8. This will keep for a week without refrigeration.