PULI INJI (sweet and sour ginger pickle)

By:Deepa Sujesh

INGREDIENTS :

ginger :half cup(finely chopped and mashed)
tamarind :pulp of small lemon sized
green chillies to 4 (finely chopped)
jaggery :1/4 cup (according to taste)
red chilli powder :1/2 tsp
turmeric powder :1/4 tsp
asafetida :a pinch
fenugreek powder :a pinch
coconut oil tsp
dry red chillies :2 or 3 (broken)
mustard seeds :1/2 tsp
curry leaves : few
salt : to taste

METHOD :

1) Soak the tamarind in water for 10 to 15 mins.then sqeeze the tamarind to extract the juice.

2) heat up a pan or a kadai.

3) boil the tamarind water.

4)when it starts to boil,add red chilli powder, turmeric powder,chopped green chillies,ginger,jaggery and salt.

5) allow it to boil.(( IT'LL TAKE A WHILE))

6) when it starts to get thick,lower the flame and stir well.

7) heat oil in a another pan.

8) splutter mustard seeds,red chillies and curry leaves .

9) add the above seasoning into the gravy prepared and mix well.
last u can add fenugreek powder and asafetida