Gulf fruits presents
Onam Sadhya implies a feast. A vegetarian feast. Making all the dishes for Onam Sadhya takes a great deal of time! Here is the recipe for Ginger curry - An unquestionable must-have for Onam Sadhya. Ginger Curry is one of the mouth-watering dishes in the Onam Sadhya!
Ingredients
Ginger - 1 Cup (finely chopped)
Green Chillies - 4 Nos
Curry Leaves - 2 Springs
Jaggery - 4 Table Spoon
Tamarind - Lemon Size
Coconut Oil - 2 Table Spoon
Mustard - 1 Tea Spoon
Fenugreek Seeds - ¼ Tea Spoon
Red Chilly - 2 Nos
Asafoetida - A big pinch
Turmeric Powder - 1 Tea Spoon
Red Chilli Powder - 1 Table Spoon
Jaggery - 4 Table Spoon
Salt - To Taste
Soak lemon size tamarind in hot water for 10-15 mins
Wash, peel and finely chop the ginger
To a deep Kadai / pan, add gingelly oil /coconut oil / any oil that you wanna use.
Once the oil is hot, add mustard seeds, fenugreek seeds. Splutter and add broken red chillies and curry leaves
Add split green chillies and finely chopped ginger. Saute for 2-3 min
Add turmeric, red chilli powder, salt and jaggery
Continue to cook till the ginger looks completely fried and shrinks in quantity
Add tamarind extract. Bring to a boil. Continue to cook till it starts to thicken.
The pickle will slowly start to thicken as the jaggery melts and starts getting caramelized texture. Keep stirring the pickle at regular intervals until it has become thick and sort of deep dark caramel texture. Switch off and allow to cool.
Puli Inji is ready. Enjoy it with hot rice